Keoke Coffee

Difford’s Guide
Discerning Drinkers (10 ratings)

Serve in a Toddy glass

Ingredients:
34 oz Overproof/bonded brandy (50-55% alc./vol.)
34 oz Dark crème de cacao liqueur
12 oz Galliano Espresso Coffee liqueur
2 oz Filter coffee (hot)
1 oz Double cream / heavy cream
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-heat a Toddy glass.
  2. Prepare garnish of ground cinnamon.
  3. POUR first 3 ingredients into a pre-heated glass.
  4. TOP with hot coffee.
  5. FLOAT lightly whipped (and preferably heated) cream.
  6. Garnish with dusting of ground cinnamon.

Allergens:

Recipe contains the following allergens:

  • Double cream / heavy cream - Dairy

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 8/10
Sweet
Medium
Dry/sour
Sweet to sour 6/10

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.

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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.

Keoke Coffee
• ¾oz / 22.5ml dark creme de cacao
• ¾oz / 22.5ml Sacred Bond or other high-proof brandy
• 1 tsp / 5ml brown sugar syrup

1. In a preheated Irish Coffee glass, add creme de cacao, brandy, and brown sugar syrup
2. Top up with hot coffee, leaving room for cream
3. Finish with a generous float of heavy cream
4. Garnish with ground cinnamon and serve

Jeffrey Morgenthaler, 2023

Nutrition:

One serving of Keoke Coffee contains 243 calories

Alcohol content:

  • 1.4 standard drinks
  • 13.36% alc./vol. (13.36° proof)
  • 20 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Matt’s Avatar Matt
11th March at 01:24
A favorite hot cocktail. I use slightly different ratios - 4 oz coffee, 1 oz cognac (80 proof), 1/2 oz coffee liqueur, and 1/2 oz creme de cacao.
Peter Barth’s Avatar Peter Barth
1st October 2024 at 21:07
incredibly smooth coffee cocktail - happy international coffee day (01.10.24)
Ignacy Szczupal’s Avatar Ignacy Szczupal
2nd April 2023 at 14:06
A delight. Switch to 25/30cl of a cognac with a pronounced taste like the 1738 does the job as well if not better than an overproof cognac which is difficult to find even in France and which is often disappointing.
I also tried the original version without the coffee liqueur, DG's recipe is tastier.
Lee Clarke’s Avatar Lee Clarke
18th March 2023 at 18:45
Thanks Simon.
Lee Clarke’s Avatar Lee Clarke
18th March 2023 at 12:06
Where did you get the Louis Rover Force 53 VSOP Cognac from? I can only find the 50ml version on a Whiskey Exchange. Cheers.
Simon Difford’s Avatar Simon Difford
18th March 2023 at 12:19
Yup, I bought a bunch of miniatures to try but I hope to have bottles available from our own shop immanently.
Lee Clarke’s Avatar Lee Clarke
18th March 2023 at 11:55
Im glad you tried it Simon. I’ve been waiting to find an Overproof Brandy before giving it a go. ?
Simon Difford’s Avatar Simon Difford
18th March 2023 at 12:19
Thanks for the previous heads-up.