From Thirsty Lion Pub & Grill in Tempe comes the Salted Caramel Moroccan Coffee. A limited-time feature of the restaurant’s winter seasonal menu, it runs $8. Here’s how to mix one at home:
sugar for the rim of the glass
pinch of nutmeg
pinch of cinnamon
1/4 oz. Bacardi 151 Rum
1/4 oz. Kahlua Coffee Liqueur
1/2 oz. Irish cream
1/2 oz. DeKuyper Buttershots Butterscotch Schnapps Liqueur
6 ozs. brewed black coffee
dollop of whipped cream
drizzle of caramel sauce
Pinch of kosher salt
1. Rim a cocktail mug with sugar and pour in rum.
2. Holding the mug at a tilt, light the rum with a kitchen torch or lighter, and slowly turn the glass so the flame caramelizes the sugared rim. While the flame burns/while the sugar is sticky, sprinkle nutmeg and cinnamon on the sugared rim. Let the flame fizzle out on its own.
3. Add remaining ingredients to the drink, being sure to add coffee last.
4. Top with whipped cream, drizzle with caramel sauce, and sprinkle kosher salt on top.
Thirsty Lion Pub & Grill is at Tempe Marketplace, 2000 E. Rio Salado Parkway. For information, call (480) 968-2920 or visit ThirstyLionPub.com/tempe.