See the Recipe. Christopher Hirsheimer

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 this citrus and brandy-spiked coffee.

Yield: serves 4


  • 1 orange peel, cut into 1 by ⅛-inch strips
  • 1 lemon peel, cut into 1 by ⅛-inch strips
  • 4 sugar cubes
  • 6 whole cloves
  • 1 (2″) stick cinnamon
  • 14 cup brandy
  • 12 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.