Spanish Coffee Cocktail Recipe

Flame, not coffee, opens the Spanish Coffee: overproof rum is ignited in a sugar-rimmed glass before triple sec, Kahlúa, hot coffee, and a top of whipped cream follow. This cocktail was invented at Huber’s Cafe — Portland, Oregon’s oldest bar and restauran t— where its singular presentation has made it a favorite among patrons for decades.

Bartenders at Huber’s have been performing this fire ritual since the 1970s. The table-side spinning of the glass with the ease of muscle memory and the confidence of repetition is one of the historic bar’s claims to fame and continues to be a serious draw for curious drinkers.

Why the Spanish Coffee works

Despite the unique theatrics, this version of Huber’s Spanish Coffee is grounded in cocktail history. It bears a strong resemblance to both the Mexican Carajillo and the classic Irish Coffee.

The spark of fire is more than theatrics; the blazing rum warms the glass and caramelizes the sugar rim, both giving warmth and texture to the drink. Any overproof rum that didn’t go up in flames provides the boozy backbone of the drink.

The triple sec and Kahlúa work in tandem to provide sweetness and some balance to the Spanish Coffee. The triple sec provides citrus notes that pair well with the rich, roasty notes of the coffee and Kahlúa. 

The whipped cream and optional dusting of nutmeg paired with the caramelized sugar rim give the Spanish Coffee a dessert-like flair that makes it an excellent after-dinner sip.