Café Brûlot

• VSOP Cognac or Brandy
  60 ml (2 oz)

  A good-quality French brandy adds depth.
• Strong black coffee
  120 ml (4 oz)

  Freshly brewed, hot.
• Cointreau or orange liqueur
  15 ml (0.5 oz)

  Grand Marnier also works well.
• Sugar cubes
  2

  White sugar is traditional.
• Orange peel
  1 strip

  Use a large, wide strip for maximum citrus oil.
• Lemon peel
  1 strip

  Optional, for extra brightness.
• Cinnamon stick
  1

  Adds warmth and spice.
• Whole cloves
  3

  Pierced into the citrus peel.

• Brûlot bowl or large heatproof bowl
• Long-handled ladle
• Zester or vegetable peeler
• Bar spoon
• Heatproof cups or mugs

1. 1

   Pierce the orange and lemon peels with the cloves and place them in a heatproof brûlot bowl along with the cinnamon stick and sugar cubes.

2. 2

   Pour in the brandy and orange liqueur.

3. 3

   Using a long-handled ladle, scoop up some of the brandy mixture and carefully ignite it with a match or lighter.

4. 4

   Gently ladle the flaming liquid over the citrus peels and spices for about 1-2 minutes to release their essential oils and infuse the mixture.

5. 5

   Slowly pour in the hot black coffee to extinguish the flames, stirring gently to combine.

6. 6

   Ladle the finished Café Brûlot into heatproof cups or mugs and serve immediately.

• The fiery tableside preparation is a guaranteed crowd-pleaser.
• The harmonious blend of coffee, orange, spices, and brandy is deeply comforting.
• It’s a classic New Orleans ritual, steeped in local history and culture.
• The aromatic spices and citrus oils create an unforgettable sensory experience.
• Perfect as an after-dinner drink or for festive gatherings.

Café Brûlot was born in the heart of New Orleans, likely around the late 19th or early 20th century, at the iconic Antoine’s Restaurant. Inspired by French traditions but given a Creole twist, this cocktail was a clever way for hosts to dazzle guests and subtly mask the smell of bootleg liquor during Prohibition. The term 'brûlot' refers to the charring or burning, which is the drink's signature flourish. The fiery preparation remains a beloved tradition in classic New Orleans restaurants to this day.