Keoke Coffee
4.4 19 ratings
Ingredients
How to make
Serve in a toddy glass
Prepare
- 1 Select and pre-heat a TODDY GLASS.
- 2 Prepare garnish of ground cinnamon.
Method
- 3 POUR first 3 ingredients into a pre-heated glass.
- 4 TOP with hot coffee.
- 5 FLOAT lightly whipped (and preferably heated) cream.
Garnish
- 6 Dust with ground cinnamon.
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Flavour profile
55.0% alc./vol. · 1.2 standard drinks · 243 calories
History
Sip brandy-laced chocolate coffee through velvety cream. For best results, whip and heat cream with a milk frother.
George Bullington, the owner of Bully's North steakhouse in Del Mar, California, USA, is credited with creating the Keoke Coffee in 1967. Bully's, a steakhouse long since closed, was described as a "time-tested little steakhouse with the feel of an English pub and racehorse-themed decor." According to the story, George created the coffee drink late one evening and a colleague suggested the name, mentioning that "George" is "Keoki" in Hawaiian (pronounced kee-OH-kee) and was sometimes spelled with an "i". Jeffrey Morgenthaler, an influential bartender, has revived and improved the Keoke Coffee, with his updated recipe released in February 2023. Jeffrey's version uses a bonded 50% alc./vol. American brandy and omits the coffee liqueur found in the original. 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
Created by Jeffrey Morgenthaler