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
Ingredients
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2 teaspoons
sugar
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1 ounce
(30 milliliters) dark rum (or half rum and half cognac or half sassolino)
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1 shot
strong espresso coffee (preferably made with a stovetop percolator)
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1
twist of lemon peel
Directions
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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.
The Australian-Japanese cookbook author has lived in Florence (where a visit to a cheese farm once inspired her to start a food blog) for over 10 years with her Tuscan sommelier husband and two kids. Her third cookbook, Tortellini at Midnight, is out now.
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