3⁄4 oz Añejo rum
3⁄4 oz Coffee liqueur, Galliano Ristretto
3⁄4 oz Coffee (cold)
2 oz Stout, Peak Organic Oak Aged Mocha Stout (or other coffee stout)
1 bsp Licor 43
1 oz Whipped cream (as float)
1⁄4 oz Pedro Ximénez Sherry (poured over cream)

Shake, strain into an Irish coffee mug, top with whipped cream float, pour PX over the float.


Without the beer and with increased coffee, this is my recipe for Spanish Coffee.

Cocktail summary
Created by
Rafa García Febles, NYC.
Is the
author's original creation
Not yet rated
5 stars
(1 rating)
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  • Coffee and chocolate orange.
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