North Frisia’s coffee: strong black coffee sweetened with sugar, a good shot of dark rum, and a cap of whipped cream, drunk unstirred so the cream hides the rum. The legend is that the islanders of Nordstrand hid their rum this way from a strict pastor at an 1872 christening, and he caught them out: “Oh, you Pharisees!” The story cannot be verified; a 1981 Flensburg court ruling that 2 cl of rum is too little for a Pharisäer can.
Untested: not yet made in this kitchen. It is here for the Coffee Liqueurs, Irish Coffee and Coffee Cocktails page.
Ingredients
- 150 ml (5 oz) hot, strong black coffee
- 2 sugar cubes, or 2 teaspoons sugar
- 4 cl (1⅓ oz) dark rum
- 3 tablespoons whipped cream, lightly sweetened
Directions
- Put the sugar in a warmed mug or cup, pour in the hot coffee and stir until it dissolves, then stir in the rum.
- Top with a generous cap of whipped cream so the rum is hidden. Do not stir: drink the coffee through the cream.
Notes
Where this comes from German Wikipedia’s Pharisäer (Getränk): strong coffee, sugar cubes, about 4 cl dark rum and whipped cream, not stirred. Amtsgericht Flensburg, judgment of 9 October 1981 (63 C 84/81): 2 cl of rum made it “fade und charakterlos” and the customer could reduce the bill. Vienna Vienna’s coffee houses serve a different drink under the same name; this is the North German one. The photo A Pharisäer in its own named mug.