Café Brûlot (Creole Coffee)

Serves
serves 8

CHRISTOPHER HIRSHEIMER

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

Ingredients

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
¹⁄₂ cup brandy
¹⁄₄ cup orange liqueur

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Instructions

Step 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.

Step 2

Strain brandy mixture into a large bowl; discard cinnamon and lemon peel. Using a long-handled match, carefully flame brandy mixture.

Step 3

When flame subsides, pour hot coffee in a steady stream into brandy mixture over orange peel. Strain into small cups and serve.

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.
Strain brandy mixture into a large bowl; discard cinnamon and lemon peel. Using a long-handled match, carefully flame brandy mixture.
When flame subsides, pour hot coffee in a steady stream into brandy mixture over orange peel. Strain into small cups and serve.