Bahamian Coffee

During the holidays, when a chill rolls off the sea and offers a brief moment of respite to an otherwise typically hot climate, I like to reach for a Bahamian Coffee, post dinner. In speaking with Island Connoisseur, Wilfred Sands as to the origins of the liqueur coffee he spoke of a time, the 1960s to be exact, when the after-dinner-drink was originally created at the Nassau Beach Hotel. However, since then a few variations have surfaced and I would go so far to say that in addition to losing its authenticity, the drink has lost its popularity. All the more reason then to drink it straight through to “winters” end. Cheers!

| Ingredients |
Yields: 1 serving
1.5 ounces of Nassau Royale
Wedge of lemon to rim the glass 
Brown Sugar 
to rim the glass
Fresh whip cream
Fresh grated Cinnamon

Taking a wedge of lemon moisten the rim of the glass, then turning it upside down dip it in to a layer of brown sugar. Once the coffee has brewed and a fresh batch of whip cream is on hand pour the first layer of Nassau Royale in to the bottom of the glass. Then top it with a layer of coffee followed by a smaller layer of whip cream. Finish it with freshly grated cinnamon and serve immediately.

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