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)
Instructions

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

Notes

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

Cocktail summary
Created by
Rafa García Febles, NYC.
Year
2014
Is the
author's original creation
Curator
Not yet rated
Average
5 stars
(1 rating)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
From other users
  • Coffee and chocolate orange. — ★★★★★
Similar cocktails
  • Black Flip — Stout, Virgin Islands Rum, Whole egg, Demerara syrup
  • St. James's Flip — Stout, Irish whiskey, Fernet Branca, Bitters, Coffee, Whole egg, Cinnamon syrup, Cocoa powder
  • Piña Colada (Beer) — Stout, Demerara Rum, Jamaican rum, Coconut cream, Pineapple juice, Mint
  • brown is the new black — Stout, Virgin Islands Rum, Dark rum, Averna, Bénédictine, Bitters, Whole egg
Comments