Our team went on a quest for this winter’s ultimate belly warmers. We asked some of Denver’s popular bartenders for their favorite warm winter concoctions to take winter’s chill off!
The swanky Cruise Room at downtown’s Oxford Hotel is an institution! Bartender Lisa Johnson (a 23-year Cruise Room veteran) offers up this recipe to keep things toasty this season.
“The original Spanish Coffee used to be made with brandy and while I’m not sure when exactly the switch was made to using rum, we now use Bacardi 151 because it’s flammable and allows us to caramelize the sugar on the rim of the glass,” says Johnson. “This is a very showy drink. It is now being offered on our dessert menu and pairs nicely with the Bananas Foster.”
CRUISE ROOM SPANISH COFFEE
Using sugar, coat the rim of an Irish coffee glass. Add ½ oz of Bacardi 151 Rum. Flame it—which caramelizes the sugar on the rim. Click shakers of ground cinnamon and ground nutmeg above the glass to add sparkles. Add ½ oz of Triple Sec and ¼ ounce Kahlua. Fill with coffee and top with fresh whipped cream.