Cafe Brulot was mentioned in another thread see here. I hadn't heard of it before - its a famous cocktail from New Orleans. Has anyone tried it or made it themselves? Its obviously a very theatrical recipe to make! There are step by step photos here how-make-arnauds-cafe-brulot
Ingredients:
1 two-inch stick of cinnamon
6 whole cloves
3 tablespoons slivered or grated orange peel
¼ cup slivered or grated lemon peel
3 sugar cubes (or roughly a tablespoon)
½ cup brandy
2 tablespoons Curaçao, Grand Marnier or Cointreau
3 cups hot, strong black coffee
1 long fireplace match
Method
Ingredients:
1 two-inch stick of cinnamon
6 whole cloves
3 tablespoons slivered or grated orange peel
¼ cup slivered or grated lemon peel
3 sugar cubes (or roughly a tablespoon)
½ cup brandy
2 tablespoons Curaçao, Grand Marnier or Cointreau
3 cups hot, strong black coffee
1 long fireplace match
Method
- Peel a lemon, cut the peel into slivers and add the peel to the bowl.
- Peel an orange halfway, in a continuous curl that remains attached to the orange.
- Stud the orange peel with cloves in a cross pattern, pressing cloves about an inch apart.
- In a copper Brûlot bowl or chafing dish, combine the cinnamon, cloves and citrus peels. Place the bowl over medium heat. Using the back of a large ladle, crush the spices and peels together.
- Remove the bowl from the burner. Add the brandy and Curaçao to the ladle.
- Light the liquids in the ladle with a long match.
- Using a ladle, pour the flaming brandy down the orange spiral and into the bowl.
- As the flames are beginning to fade, slowly add the three cups of hot black coffee.
- Add sugar to the mixture.
- Stir the mixture to dissolve the sugar.
- Add a piece of lemon peel to each Brûlot cup before pouring the cocktail.
- Using a straining ladle, pour Café Brûlot into Brûlot or demitasse cups, excluding spices and citrus peels. Serve immediately.
Last edited: