Cocktail of the month: Salted Caramel Moroccan Coffee - East Valley Tribune: Dining

Cocktail of the month: Salted Caramel Moroccan Coffee

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Posted: Tuesday, February 18, 2014 5:00 pm | Updated: 5:17 pm, Tue Feb 18, 2014.

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:

Ingredients

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

Procedure

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.

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