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There are times when dessert may seem like too much yet the meal doesn’t quite seem complete without that “je ne sais quois,” that little something that celebrates the great meal that has gone before—and still lets us linger at the table.
Spiked coffees do just that. Great coffee drinks enhanced with spirits or liqueurs and topped with dollops of whipped cream encourage more conversation and feel like celebrations in and of themselves.
Hot coffee drinks are a great way to finish a winter meal in Florida. We don’t get a lot of cool weather, but, in January, when the sun goes down and the breeze picks up, the warmth from the coffee and the liquors do just enough to keep us warm and cozy.
At Arturo’s in Boca Raton (6750 N. Federal Highway, 561/997-737), owner Vincent Gismondi created his own version of an after-dinner coffee drink with the popular Caffé Romano. “We have several special coffees: Irish; Jamaican; and the Caffé Romano, which we make with espresso, amaretto, Sambuca [anise flavor] and Galleano [herbal flavor], then top with whipped cream. The Caffé Romano is our most popular,” says Gismondi.
To make it even more of a celebration, Gismondi says they “flambé the glass with the liqueurs in it. It’s a show right in front of people. The flambé is fun.” Gismondi recommends warming the glass and the liqueurs/liquors in order to flame them. Let the flames burn out or, as the flame is dying, gently add hot espresso or regular coffee before topping with whipped cream and garnishes.
Inspiration for Caffé Romano came at the New York City Arturo’s in the early 1980s—it was something for added show, says Gismondi, and then it just started to catch on and sell the way you might see Irish coffee selling at an Irish pub. And it’s been a hit ever since. For the traditionalists, Arturo’s also offers two other liquor-laced coffees: Irish coffee (American coffee with a healthy does of Irish whiskey) and Jamaican coffee (American coffee, Tia Maria, brandy and whipped cream).
While Gismondi acknowledges that a Caffé Romano is rich enough to savor solo, he says many customers love to enjoy it with dessert, the way they would with any other after-dinner coffee. At Arturo’s, that dessert could be carrot cake, chocolate mousse, tiramisu or homemade biscotti.
Of course, you don’t have to go out to enjoy a spectacular coffee finish to dinner. Make one of the coffees below at home or invent your own with your favorite coffee and liquors. Be creative.
Irish Coffee
Serves 4
6 ounces Irish whiskey
4 tablespoons dark brown sugar
4 shots espresso (or 1 cup boiling water mixed with 4 generous teaspoons instant espresso)
1/2 cup heavy cream, whipped until just starting to thicken
2 tablespoons turbinado sugar (for garnish)
Place whiskey in heavy saucepan over medium-high heat. Add brown sugar and bring to simmer, stirring until sugar is dissolved. Light whiskey with match and let flame die down. Divide whiskey among 4 glass mugs. Divide espresso evenly among mugs. Stir. Spoon cream onto coffee and sprinkle turbinado sugar over all.
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