(engine cranks)
(gentle music)
- Hey, everybody.
We're going to show you today how to make a Spanish coffee.
And this is something that we're,
you're gonna see whether you go to Outdoor Resorts Indio
or Motorcoach Country Club or all the way over to some
of the parks in Florida, up in Michigan, down in Texas.
And I am here today with Pete Sutton.
I'm gonna turn it over to Pete.
Pete is the head of our marketing department,
and he has mastered, I'm putting you on the spot there.
He has mastered the Spanish coffee ingredients,
and we are gonna learn with Pete today how
to make a Spanish coffee.
Pete, what do you think? - All right,
so this is gonna be the "Marathon Coach" version.
It's just pretty much a Spanish coffee
with a few of our embellishments.
- I like it.
- So if you guys are down in the Indio area,
you will be able to, hopefully,
talk Jim and Mal into making one of these for you.
So first thing we're gonna do is,
there's two ways to do a Spanish coffee.
One, Mal is quite versed in.
And that is, when you're caramelizing sugar on the glass,
you can use a very high alcohol content.
What was that, a 161 or something like that?
- I believe so. - Yeah.
The problem is is 161 tastes like, you know,
it's, like gasoline.
So we found a different brand by doing it,
doing it less alcohol content.
But you can't flambe it, so we use a torch.
- First of all, can you talk to us about the glassware?
What's the proper glassware that we should be using?
- Good point, so these are high tempered.
So they've been heated at a higher temperature
and cooled slowly.
Also, they're not really thin.
But you obviously don't wanna do one
that's thick and chunky. - Understood.
Okay. - Because the heat expansion,
when you're flaming it, will explode it.
So this is tempered,
and it's kind of a normal thickness for a water glass
or a wine glass.
And that's what you want. - Okay.
- Definitely, if you're gonna do something like this,
buy one or two.
And go try it before you actually go make a bunch
for your friends just in case you got the wrong glass.
- Gotcha. - So,
one of the first things we're gonna do,
we're gonna use a torch instead of flambeeing.
And in this case, with this fuel,
which I gotta find the right nozzle for the right tip.
- I'm gonna step away while you're doing this.
- Sure.
There is actually a, there we go.
There is a trick to this,
and that is you hold everything upside down.
You hold it this way, and you try and inject it in.
You're just pushing propellant but no fuel.
- Oh, okay. - And for,
I did this three times.
I was like, "What am I doing wrong?"
And then, all of a sudden, it dawned on me.
"Oh, yeah, dummy."
So there's a little, tiny nozzle down here.
Just line it up,
and that's it.
Now that guy's charged.
(Mal mutters)
Put that guy away,
and then there's a few tricks to be able to get this guy
to actually fire. - 'Cause it has a safety
on it, right? - It does.
And I can't remember where it is.
This also took me a couple of tries.
They've got too many of them.
Oh, is it that one?
There we go.
Stay on.
There's the lock.
- Okay. - Okay,
so that guy's going.
I'll actually turn that off
just for the moment. - Good idea.
- Next thing we're gonna do is we're gonna cut some wedges.
- Okay, what are the wedges for?
- So-- - This is for a garnish?
- We're gonna be prepping this, but there's two reasons.
One is for garnish. - Okay.
- One is, you wanna get the outside of this wet
about half an inch to 3/4 down so sugar will stick to it.
- Understood. - And I discovered
that, yeah, you can use water.
But it's a lot more fun if you use an orange
because it's a little stickier,
and you get that aroma when you get your nose close
to the glass. - Mmm, I like it.
- And you can smell the orange.
- Okay. - So we'll just prep it
with a couple of these guys.
And, in reality, all we really need for today,
since we're just doing two, we're gonna do two wedges.
And that's it.
I'll do this last one just for the purpose of rubbing
on the glass.
All right, so we'll set this stuff aside.
These two are the good ones, so you know what we didn't get?
Something to wipe my hands on.
We need a napkin at some point.
- All right. - I think Abigail's gonna
go grab one for us in the meantime,
so all I'm gonna do is just rub this on the outside
of the glass like so.
And this is...
Now you can use granulated sugar.
I used more of a pastry sugar
which is a little bit more finer,
and I like the finer stuff 'cause it melts faster.
- Oh, gotcha, okay.
Okay, so what you did was you prepped it
with the orange peel.
And then you got it dipped into the sugar.
- Yep. - Okay.
- So we'll set this one aside.
We'll do one more. - Okay.
- Those are my good ones.
- Oh, yeah. - You don't have to be real
nice and tidy.
At least, I don't think so.
It's... - Sure.
- You may have a different, you've, since you've bartended,
you may have a different feeling about it.
- I have just a little.
But, boy, I tell you, you're looking good so far.
- Well, all right, so. - Okay.
- Yeah, you can box that guy up.
- All right. - Okay, now we get to melt.
- Oh, cool.
I've been waiting for this part.
- Let's see if I can get the lock to stay on.
There we go, so it'll turn, first, clear.
- Awesome. - And then it'll start
to caramelize which gets it a slightly golden thing.
You don't have to go all the way to really golden.
You can see that little gold flake there.
- Yeah, and John's getting a good close-up of
that right there. - Yeah,
Abigail, you can get some still shots any time you want.
As you see,
it's just got a slight golden caramelized tint to it.
It's kind of nice. - That's real nice.
- That one's ready to go.
That little bit on the inside, I'll get him wet too.
There we go, so that one's done.
- Smells good too. - Yeah, it does.
And this is,
if you're doing Spanish coffee for friends and family,
this is what makes it so fun is do this at the beginning
while they're watching 'cause you're gonna have people say,
"Eh, I'm not much into the sweet stuff.
No thanks.
I'll pass."
And then they'll see you prepping,
and they're gonna be going, "You know what?
Maybe I will go ahead and have one."
So, okay.
So that's done.
Next, we're going to prep one of the garnishes.
- Gotcha, okay. - So marshmallows.
Short stick.
Don't get the extra long ones.
You don't need it, but press it to the middle.
And you can see there's some debris on there,
and I'm actually gonna rub the stick
with a little bit of orange.
And I'll show you why in a minute.
- Okay.
- Okay, so we are gonna toast these.
So this is a little bit
of a Marathon touch here, doing this.
This isn't normally on a Spanish coffee.
There's something about the smell of toasted marshmallows,
and it just, I love it. - Don't I know?
- Yeah.
This guy is tricky.
- There you go.
- So I usually just start with this guy.
And every once in a while,
I'll light one on fire a little bit.
And I gotta blow it out.
It blisters a lot faster than--
- Oh, look at that!
- Over a fire.
- Well done, well done. - Yeah.
- You guys see that finesse?
For those of you out there who are enjoying this video,
that is called finesse.
- There we go so let's go--
- Very good, very good.
- Now I'm gonna go in, and I'm gonna melt these guys.
- Okay. - Now that's
why I put the orange on there.
- Yeah, I know. - So it doesn't
burn the stick. - Understood.
So it doesn't burn. - So I'm done!
Now I'm gonna set this. - That's really nice looking.
- Right on top.
Gonna wait for those people
who weren't sure they wanted one.
They get to sit there and watch these being made
and see these toasted marshmallows just sitting there
waiting to be eaten.
All right. - Boy, look at that.
Just like you know what you're doing.
- So that's it for the flame. - Gosh,
that does smell good, huh? - It does.
Now. - All right.
- One thing that we didn't have
at our disposal today was some Ghirardelli chocolate like
they put in a mocha. - Right.
- But I usually like to take these things and turn them
and drizzle a little bit on this.
- Okay, and I have seen some photos
that you showed me of that. - Yeah.
- So understood. - All right.
- All right, Pete, what do you need next?
- So now we're just gonna go ahead and build the coffee
which makes it kind of fun. - All right, well,
we've got our French press that Abigail put together for us.
- All right, we'll start our first one.
So we start,
I pretty much do it in order as I've got it so triple sack,
half an ounce.
And definitely measure these things for those
of you out there.
Don't just take a guess.
You'll never get it right. - Right.
- So half an ounce.
- Yeah. - Triple sack.
That one's done.
Next up is gonna be the Vic's, two ounces.
And for those of you out here who have never tried Vic's,
it's a coffee liqueur.
And it's pretty darn good.
It's better than some of the other brands I've tried.
We ended up,
quite a few things just seeing what was our favorite.
And this one, pretty darn-- - Trader Vic's,
been around for decades. - It's good stuff.
So that was one ounce, huh?
This calls for two.
Boy, this is gonna be sweet.
- So two ounces of the Trader Vic's Kona Coffee.
- Yep, and now 3/4 of the Plantation rum.
And this gets into, again-- - Yeah,
tell us about this Plantation rum, Pete.
- So we tried four different brands including
higher alcohol content.
The Plantation's what we settled on.
We thought it was really nice tasting.
When you get more alcohol content,
you really gotta get up there high to, like,
the 161 before the flame really will melt.
- Oh, okay. - But the problem
is is it doesn't taste really sweet 'cause, you know,
they've converted all those sugars over.
I need 3/4 of an ounce. - 3/4, yeah.
- So this is, this is what I like.
We'll see if you guys think the same.
There's the rum. - Gotcha.
- Now we're gonna go for coffee.
My wife and I have tried two different things.
We've tried Stumptown's Hair Bender,
and we've tried a dark roast from,
or a dark espresso roast from Starbucks.
Both are great. - Okay.
- This is a little mellower,
a little more acidic because it's more like a blonde coffee.
The other one is stronger coffee flavor,
so I think in this case-- - Yeah,
before we filmed, we did, we grinded these beans.
See how weak that is?
Yeah, yeah.
It didn't affect the flavor here though.
- Okay, I like the Stumptown Hair Bender better.
But my wife likes the darker roast,
so I did three ounces of the coffee.
Takes care of that. - Okay.
- And then we're gonna do a splash of orange bitters
which is right here.
Now this is a little bit of an addition of ours.
Definitely, there is orange flavoring to this
with the triple sack.
But you're gonna, it just adds a nice aroma.
So from there, we pour in half an ounce of heavy cream.
And don't just dump it in real fast.
I know that sounds funny. - Yeah, oh, you gotta,
you gotta open that thing up. - Thank you, buddy.
- So, Pete, talk to us about how
to pour the whipping cream properly
because I know you wanna take it slow.
- Yeah, there's just, it's so funny.
There was a certain speed to it.
If I'd dumped it in real fast, it acted different.
So I pretty much just pour it in like this.
- Gotcha. - Get kind of
that cloudy thing. - Yep.
- And I don't,
it's funny how pouring things in can make a difference.
But anyway, so there we go.
From here, we're gonna add in...
We're ready to top it, so go ahead and get some pictures,
Abigail, 'cause this is, this is the basic drink.
Now we, at home, we were trying different mixes,
trying to get the mix down and get the right flavor.
- Okay. - And my son
noticed something.
My son, by the way, just so you know, he's close to 30.
So, yes, it's okay to give a 30-year-old some rum.
The, he discovered that,
without all the embellishments on it,
it didn't taste the same or feel the same.
There's something about the whole experience of the aroma
and everything else that changes it,
so this will taste one way.
But once I get it all embellished, it's gonna change it.
- Right. - In a good way.
So first thing is regular old whipping cream.
- Okay.
It also makes it look... - It's fun!
- Yes. - Now I'm gonna need
that dark chocolate and that little grater.
- Okay, - There you go.
- here's the little grater. - That's a nutmeg grater.
And I'm gonna use 70% cocoa chocolate
and grate- - Which is this-
- just a little bit on top. - right here.
- Yep. - This is the brand
that you selected but 70%. - Yep.
- Okay.
- So it's just enough to give it a little bit like that.
- Okay.
- Then the next part is an orange zest.
So in that case, yep.
Now there is a trick to this guy if you've never used one.
This is gonna collect, which, Mal,
I believe you already knew this trick.
Don't get down into the white.
The white is bitter.
- Just take the top off. - Just take the top.
The pith is bitter.
You don't want it.
Now, thing is is see, it's sticky.
So how do you get it off and onto this?
Well, there is a trick to it.
And you might wanna get a picture of this real quick
because this is an important part of how to get it off,
so take a picture of that.
And then I'll snap it, so then you just go like this.
And that's how you get it off.
I think I could've held it a little higher
and got a little better spread.
- No, you're okay. - But the basic
concept's there. - Yeah.
- So from here, it's pretty simple.
You go ahead and put on your garnish like so and one
of these guys,
and that's it. - Look at that.
Very nice.
Good presentation.
- But you're gonna get, when you,
when you go to take a sip of that,
you're gonna get the smell of the marshmallow.
You'll get just enough orange without the orange being
overwhelming and just a hint of chocolate and, of course,
the wonderful coffee.
- All right, let's try it. - Go for it.
- Okay, so do I take the,
any of the garnish off or I just drink?
- I guess everybody's the same.
- I'm gonna take the orange off.
- Okay. - So that I can get
into it here.
Oh, boy.
Okay, so here's what I'll tell you.
You're absolutely right about the whipped cream,
the orange shavings.
It literally adds to the drink because I got,
I got the orange.
I got the whipped cream.
I got, I guess I got a little bit of the chocolate too.
- Can you smell the toasted marshmallow?
- Yeah, this is actually very, very good.
And for those of you who know or don't know,
I'm not really into alcoholic drinks.
But this is really, really tasty.
- Yeah, for someone like you and me
who don't drink a lot,
this is kind of dangerous because it's so yummy.
- Wow. - It's kind of like a spiked
up coffee chocolate mocha thing,
and it can trick you in what you're drinking, you know.
It's kind of tasty and fun. - I am going--
I'm going to tell you that, in my opinion,
the number one ingredient not to overlook
when you're making all this, 'cause I know,
for a lot of you out there, there's a,
there's a lot involved here.
But the number one ingredient not
to overlook is the orange peel shavings 'cause
that really has made a difference,
at least in my two drinks. - Yeah.
- That's fantastic, Pete. - All right.
- Fantastic.
Any other tips for people on either preparing
to make the drinks or when you're making the drinks?
- I don't think so.
I think it's just have fun. - I think one
of the things that Pete did say is not to,
to make sure you've got a really good, this Plantation.
- Yeah. - So your rum needs
to be the proper rum. - There's a lot
of people out there,
you could try anything you want, obviously.
We tried other brands.
We tried other brands, you know, popular brands of,
you know, like, the coffee liqueur.
And this is what we ended up with.
So, obviously, you can make this with any rum.
You could make this with Kahlua or--
- Man, this is good. - stuff like that.
But it's not gonna be the same.
So if you've got Kahlua and you don't wanna use the Vic's,
go for it.
We found it to be a lot more harsh so but it's,
it's all up to you.
Have fun and enjoy it.
This is our version.
And, again, if you're down in Indio.
- Yes. - You guys,
stop by the lot at MCC.
And come talk to the guys.
And, hopefully, they can whip one up for you.
- That's exactly right,
so this is the Marathon Spanish coffee with Pete Sutton.
And a big thanks to everyone on the marketing team
and especially to Pete and Pete's family
'cause they actually gave him a lot of feedback
while he was experimenting on what we should do to bring
to the desert 'cause this is a drink that Jim Cogley
and myself will be bringing to the desert
and making down there on our lot, so Pete,
big thanks to you and everybody else involved
'cause it's really, really good.
- Good. - So I'm excited
to get down there and show everybody.
We'll probably be Facetiming you from down there like,
"Pete, what, how do I do this?"
I guess that's why we got the video.
Thanks, everybody, for watching.
- Thank you.