Saveur

Photo: Christopher Hirsheimer

SERVES 4

In grand French-Creole dining rooms of New Orleans, like Antoine's and Galatoire's, the finale to a fine meal has long been a flaming cup of citrus and brandy-spiked coffee known as Cafe Brulot. In addition to adding drama, flames caramelize sugars in the drink and lend it slightly smoky notes.

1 orange peel, cut into 1
   by 1/8-inch strips
1 lemon peel, cut into 1
   by 1/8-inch strips
4 sugar cubes
6 whole cloves
1 2-inch cinnamon stick
1/4 cup brandy
½ cup orange flavored liqueur
2 cups hot, freshly brewed,
   strong black coffee

1. Place a medium saucepan over a low heat. Add orange and lemon peels, sugar, cloves, cinnamon stick, brandy, and orange liqueur to the saucepan. Cook for 1 to 2 minutes, stirring constantly, until the sugar is completely dissolved and the mixture is warmed through.

2. Tilt the pan off heat and, with a long match, carefully ignite the liquid. (Warning: flames will flare up). When the flames subside, slowly add hot coffee to the saucepan.

3. While drink is still flaming, use a long-handled ladle to apportion servings into demitasse cups. Serve immediately.

This article was first published in Saveur in Issue #115