Author Notes: Think of this warm drink as a variation of a caffè corretto (an espresso "corrected" with a shot of liquor) or even of a hot toddy that substitutes tea for strong coffee. It's drunk fast, while still hot and even before the sugar has had time to dissolve properly. Not for the faint-hearted. —Emiko
ounce (30 milliliters) dark rum (or half rum and half cognac or half sassolino)
shot strong espresso coffee (preferably made with a stovetop percolator)
twist of lemon peel
- Place sugar and rum in a small glass. Top with espresso. Twist the lemon peel over the top to release essential oils, then drop the peel into the glass. Serve immediately.
- This recipe is a Community Pick!