Spanish Coffee

Use a heatproof stemmed glass (like an Irish 2 oz Coffee mug). Moisten the rim with a citrus wedge, then dip into 0.5 oz Sugar to coat.

Carefully ignite 1.5 oz Brandy inside the glass (optional for flair). Tilt and rotate so the flame caramelizes the 0.5 oz Sugar evenly, then extinguish the flame.

Pour in 1.5 oz Brandy, 0.75 oz Orange Curaçao, and 0.5 oz Coffee Liqueur.

Gently top with 2–3 oz of hot, freshly brewed 2 oz Coffee. Stir to combine.

Lightly whip 1 oz Heavy Cream until slightly thickened. Slowly pour over the back of a spoon so it floats on top.

Dust with freshly grated Nutmeg. Serve immediately while hot.