Christopher Hirsheimer

This zesty, flaming concoction has long been the signature after-dinner drink at New Orleans’ venerable Creole restaurant, Galatoire’s.

Yield: serves 8


  • 3 cups strong coffee
  • 1 peel of navel orange (preferably in one long spiral)
  • 1 peel of lemon (preferably in one long spiral)
  • 12 cloves
  • 2 sticks cinnamon
  • 12 cup brandy
  • 14 cup orange liqueur


  1. Stud orange peel with cloves and place with lemon peel in a small saucepan. Add cinnamon, brandy, and liqueur and gently warm, without boiling, over low heat for 5 minutes.
  2. Strain brandy mixture into a large bowl; discard cinnamon and lemon peel. Using a long-handled match, carefully flame brandy mixture.
  3. When flame subsides, pour hot coffee in a steady stream into brandy mixture over orange peel. Strain into small cups and serve.