Invented on the West Coast in the late 1960s, the Keoke Coffee started out big, rich and dessert-like. This more restrained version omits the Kahlúa of the original and uses a bonded American brandy to stiffen things up. It’s still warm and cozy, but without the excess frills.
- 3/4 ounce dark crème de cacao
- 3/4 ounce high-proof brandy, preferably Sacred Bond
- 1 teaspoon brown sugar syrup (see Editor’s Note)
- hot freshly brewed coffee, to top
Garnish: lightly whipped cream (see Editor’s Note), ground cinnamon
- In a preheated Irish Coffee glass, add crème de cacao, brandy and brown sugar syrup.
- Top up with hot coffee, leaving room for cream.
- Finish with a generous float of whipped cream.
- Garnish with ground cinnamon and serve.
Brown Sugar Syrup
Combine 30 grams molasses, 270 grams white sugar and 150 grams water. Heat and stir until combined. Let cool, then bottle and refrigerate. Makes 12 ounces (350 milliliters).
Lightly Whipped Cream
Add 6 ounces of 36 percent milkfat heavy cream to a 12-ounce Mason jar. Seal and shake for about 15 seconds, or until the cream has increased in volume by about half.