Keoke Coffee
Ingredients
- 3⁄4 oz Overproof/bonded brandy
- 3⁄4 oz Dark crème de cacao liqueur
- 1⁄2 oz Kahlúa Coffee Liqueur
- 2 oz Filter coffee
- 1 oz Double cream / heavy cream
Method
Glassware:
Serve in a Toddy glass
Prepare:
- Select and pre-heat a TODDY GLASS.
- Prepare garnish of ground cinnamon.
Method:
- POUR first 3 ingredients into a pre-heated glass.
- TOP with hot coffee.
- FLOAT lightly whipped (and preferably heated) cream.
Garnish:
- Dust with ground cinnamon.
Nutrition:
One serving of Keoke Coffee contains 243 calories
Allergens:
Recipe contains the following allergens:
History:
The creation of Keoke Coffee is credited to George Bullington in 1967, then owner of Bully's North steakhouse in Del Mar, California, USA. Long since closed, Bully's was described as being a "time-tested little steakhouse with the feel of an English pub and racehorse-themed decor." The story goes, George created the new coffee drink late one night at the bar and named it at the suggestion of a colleague who shared the fact that "George" was "Keoki" in Hawaiian (pronounced kee-OH-kee) and was sometimes spelt with an "i".
The Keoke Coffee is enjoying a revival thanks to being resurrected and rejuvenated by influential bartender Jeffrey Morgenthaler in February 2023. Jeffrey's recipe calls for a bonded 50% alc./vol. American brandy and omits the coffee liqueur in the original recipe.
Review:
Sip brandy-laced chocolate coffee through a velvety layer of cream. For best results use a milk frother (e.g. Nespresso Aeroccino) to whip and heat your cream.
