Garnish:
Dust with ground cinnamon
How to make:
POUR first 3 ingredients into a pre-heated toddy glass. TOP with hot coffee and then FLOAT lightly whipped (and preferably heated) cream.
| 3/4 fl oz | Overproof/bonded brandy (50-55% alc./vol.) |
| 3/4 fl oz | Dark crème de cacao liqueur |
| 1/2 fl oz | Galliano Espresso Coffee liqueur |
| 2 fl oz | Filter coffee (hot) |
| 1 fl oz | Double cream / heavy cream |
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.
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
Jeffrey Morgenthaler, 2023
• 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
Nutrition:
238 calories
Alcohol content:
- 1.4 standard drinks
- 12.95% alc./vol. (25.9° proof)
- 19.4 grams of pure alcohol
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