- 6 oz Cognac
- 2 oz Orange Curacao
- 2 Tbsp Raw Sugar
- 1 Orange (just the peel)
- 1 Lemon (just the peel)
- 8 Cloves
- 2 Cinnamon Sticks
- 1 quart Coffee (with chicory)
Heat everything except the coffee and lemon peel over a Sterno flame or on the stove. When the mixture has warmed, ladle some of the mixture, light it on fire and use the flaming ladle to light the rest of the mixture. Stir for a minute lifting up the flaming citrus peels. Add coffee to extinguish the flames. Ladle into coffee cups while straining out the solids. Use the reserved lemon peel as a garnish.
|Prep Time||2 minutes|
|Tags||1880-1919 (Golden Age), Classic, Dessert, Elegant, New Orleans|
|Strength||1.3 standard drinks|
Cafe Brulot is a great way to finish a meal at one of the old guard creole restaurants in New Orleans. Arnaud's, Galatoires and Antoine's all serve this drink with Antoine's claiming ownership by the son of the founder circa 1890. I have so far had Cafe Brulot at Galatoires.
It was quite a presentation with the waiter pouring a ring of flaming brandy around the table directly on the tablecloth. The Brulot tasted good and was quite strong though I notice they use bottom-end brandy and curacao. When I make this at home, I use better quality alcohol.
Be very careful with the fire portion of the preparation. Stand away when you light the alcohol and be careful when you drop the flaming ladle into the mixture.
For coffee, you really need to use coffee with chicory as they do in New Orleans. If you can't find this, stick with a quality French roast coffee.
Feel free to play with some of the ingredient quantities (I don't recommend 50 cloves like Stanley Clisby Arthur does).