Want a dramatic ending to your Thanksgiving feast? This Café Brûlot cocktail recipe by New Orleans chef Poppy Tooker does just that. After you set the brandy and orange liqueur ablaze, you and your guests can watch the flame dance along orange and lemon peels. The flame is extinguished as you add the aromatic French coffee to the mix. Dramatic and delicious!
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- Peel the orange in one concentric strip, leaving the rind attached to the fruit at one end. Peel the lemon the same way, but remove the rind completely from the fruit. Stud the orange rind with cloves every inch or so. Attach the lemon rind to the orange rind with a clove and continue studding the lemon rind in the same fashion.
- In a saucepan, combine the brandy, orange liqueur and sugar. Heat over high heat just until the sugar dissolves and wisps begin to evaporate from the pan.
- Place the cinnamon sticks in a heat-proof metal bowl (preferably decorative) and pour the heated liquor over them.
- Spear the orange with a fork and hold the orange above the bowl so that the citrus peel is stretched out and hangs into the bowl. With a long kitchen match, light the liquor and then, with a small ladle, spoon the flaming liquor over the orange, allowing the flame to spiral down the attached citrus rinds, releasing the oils and sparking the cloves.
- After 2 minutes or so, slowly pour the hot coffee into the bowl, stirring to extinguish the flame.
- Serve in demitasse cups. Depending on how strong people like their coffee, they can add more sugar. It’s very strong!