Setting Up A Coffee Bar

While browsing through the Marymount College Alumnae Cookbook, I discovered the section on After Dinner Coffees.

Lena Dorigo, the mother of alumnae Debra and Nancy, described a very pleasant way to end a delicious meal.

Before your guests arrive, set up a buffet table with the following items: cinnamon sticks, grated chocolate, sugar, lemon peel, cream, whipped cream, grated nutmeg, Tia Maria, brandy, rum, cognac, whiskey, and creme de cacao.

After dinner, brew a few carafes of strong coffee. Then, pass out menus with instructions and have each guest toast the country of his/her choice.

Fiesta Coffee
Add a cinnamon stick and grated chocolate.

Mexican Fiesta
Add Tia Maria.

Tuscana Cafe
Add sugar, lemon peel, and brandy.

Caribbean Coffee
Add cream, rum, and grated nutmeg.

Martinique Cup
Add cinnamon, sugar, cream, grated nutmeg, and rum.

Parisian Coffee
Add cognac and whipped cream.

Viennese Coffee
Add cognac, whipped cream, and grated nutmeg.

Coffee of Eire
Add whipped cream and whiskey.

Brazilian Cup
Add a cinnamon stick, cream, creme de cacao, and grated chocolate.

Source: Chef's Choice, Marymount College Alumnae, 1983