Restaurants›Minami›Ume Spanish Coffee Recipe

Ume Spanish Coffee Recipe

Inspired by Minami

Time10m

Serves1

Rum, umeshu, sheringham coffee liqueur, americano, whipped cream

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Ingredients

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Coffee & Spirits

1 1/2 oz dark rum (e.g., aged or Jamaican-style)1/2 oz umeshu (Japanese plum wine)1/2 oz coffee liqueur (Sherringham style or similar)5 oz freshly brewed Americano (strong coffee + hot water) or hot brewed coffee

Sweetener & Garnish

1 tsp granulated sugar (for glass rim and optional flame)1 twist lemon peel (for flaming sugar and garnish)2 tbsp heavy whipping cream, lightly whipped (soft peak)1 pinch ground nutmeg or grated dark chocolate (optional garnish)

Method

Preparation

Heat and brew

Brew a strong Americano or hot coffee. Keep it very hot (around 85–90°C / 185–194°F). Preheat an Irish coffee glass or heatproof mug by rinsing with hot water, then discard the water.

Sugar rim (optional)

Moisten the rim of the warmed glass with the lemon twist (run the peel around the rim to leave oils and slight moisture). Spread the granulated sugar on a small plate and invert the glass rim into the sugar so the edge picks up a thin sugar coating. Set the glass aside.

Assembling the Cocktail

Combine spirits

Measure and pour 1.5 oz dark rum, 0.5 oz umeshu, and 0.5 oz coffee liqueur into the warmed, sugar-rimmed glass.

Add coffee

Carefully pour 5 oz very hot Americano/coffee into the glass over the back of a spoon or down the side to gently combine with the spirits. Leave a little room at the top for the cream float (about 1/2 inch). Stir once briefly to incorporate sugars if needed.

Finish & Garnish

Float the cream

Lightly whip 2 tbsp heavy cream to soft peaks (should still be pourable). Carefully pour or spoon the cream over the back of a spoon so it floats on top of the coffee, creating a distinct cream layer.

Optional flaming twist (safety first)

If you want the classic Spanish-coffee theatrical touch: express the lemon twist over the top to release oils, then briefly ignite a few drops of lemon oil on the sugar rim with a long match or lighter and let flame caramelize the sugar for 1–2 seconds before extinguishing. Do not attempt if unsure—skip to garnish instead.

Garnish and serve

Sprinkle a pinch of grated nutmeg or dark chocolate over the cream. Place the lemon twist on the rim or floated on the cream. Serve immediately while hot.