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Café Brûlot
| Ingredient | Quantity | Component | Notes |
|---|---|---|---|
| Orange | 1 | ||
| Lemon | 1 | Peel | |
| Curaçao Triple Sec | 1 oz | ||
| Brandy | 1 oz | ||
| Cinnamon | 1 | Stick | |
| Cloves | 4 | ||
| Coffee | 1.5 cups |
Glassware: Espresso Cup
Method: Peel the fruit over a small bowl or saucepan in one continuous strip. Add the lemon peel to the pan and place on a low heat, add the curaçao, brandy and cinnamon stick. Stud the orange peel with cloves. Ignite the mixture, hold the orange peel over the pan and carefully ladle the mixture over it. Slowly pour in the coffee to extinguish the flames. Ladle the mixture into the cup. Sweeten with orange juice.
Utensils: Saucepan, knife, jiggers, ladle
Source: The Joy of Mixology
Contributor: nick@grahamandtonic.com
Notes: Makes several servings