evidence: Named after the long pour favored by Spanish waiters and bartenders when serving Txakoli wine (and you thought the name was just an ironic Portlandia thing), a true Spanish Coffee is a spectacle. The bartender or server begins with a sugar-rimmed glass containing 151-proof rum, which they then light on fire. (I know, fire is becoming a recurring theme.) Next, in a show of bravado and technical superiority, they pour triple sec and Kahlua into the flaming glass from several feet above, usually with the bottle held over their head or behind their back. It’s Old World artistry meets Vegas flair as the flames dance higher and higher in the glass.