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“It’s an eye-opener or a nightcap,” says Michael Fawthrop, as a pull of Bacardi 151 catches fire, the first step in making Baptiste & Bottle’s Spanish coffee. It’s one of a few drinks prepared tableside, and you’ll pay handsomely for it; the rich drink is a lot easier to swallow than the $25 price tag. After the Bacardi is set aflame, it’s showered with cinnamon. Just as the flame begins to caramelize sugar on the rim of the coupe glass, Fawthrop, the restaurant’s beverage director, adds Kahlua and Cointreau. Then he plunges a French press of Metropolis coffee and pours it into the coupe; the black liquid smothers the flame. Next, Fawthrop mixes whipped cream in a canning jar, tipping it to float a thin slick on the drink’s surface. A final flourish of cinnamon, and the show ends with the first sip. The pop of coffee is followed by a smooth, boozy wave, along with the comforting sweetness of bread pudding and brulee. Is it for brunch, or is it a post-dinner sip? Both is the only right answer.

101 E. Erie St., 20th floor, 312-667-6793, www.baptisteandbottle.com

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