Ingredients
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30ml (1 fl oz) cognac
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1 teaspoon Brown Sugar
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1 cinnamon stick
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1 clove
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1 lemon twist
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1 orange twist
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about 150ml (5 fl oz) Coffee
Directions
This variation of the classic New Orleans cahè brûlot uses either cognac or brandy as the spirit. Cahè brûlot was invented by Jules Alciatore at Antoine’s Restaurant during Prohibition – the citrus and spice were a clever way to conceal alcohol.
Steps
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1
Done
10 - 15 m
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Prepare1. Pour 30ml (1 fl oz) cognac into the glass and keep it warm using a brandy warmer. Add 1 teaspoon brown sugar, 1 cinnamon stick, 1 clove, 1 lemon twist, and 1 orange twist. 2. Brew about 150ml (5 fl oz) coffee using a French press, AeroPress, or brewer of your choice. Pour it into the glass. If the angle of the snifter means the coffee will overflow, take it oh the brandy warmer stand before filling. 3. SERVE IT UP - Stir with the cinnamon stick until the sugar is dissolved and the ingredients have infused, and serve. |
