Ingredients

• ½ oz. 151 Cruzan Rum
• ½  oz. Orange Liquor
• 1 ½ oz. Coffee Liquor
• Whipped Cream
• Organic Sugar, to rim glass
• Ground Cinnamon
• Ground Nutmeg
• Lemon Wedge
• 60g coffee, coarsely ground
• 33 oz of water heated to 205 degrees F

Directions

Brew coffee in the ESPRO Coffee Press P7. Use a lemon wedge to wet the rim of the wine glass and press it into the plate of sugar to rim the glass. While holding at a 45-degree angle add Rum and Orange Liquor and ignite with a lighter or match. Slowly rotate the glass to caramelize the sugar. While burning, add a dash of cinnamon, nutmeg and Coffee Liquor. To extinguish the flame, add coffee and top with whipped cream. Garnish with cinnamon and nutmeg.