This is a traditional coffee drink from New Orleans,
where all the ingredients except the coffee are heated by being "flamed"
in a heat-proof bowl at the table; the flame is extinguished by pouring
the coffee into the bowl. Except for the dramatic visual effects, this
recipe achieves the same flavor with less fuss.
Gently heat the brandy or rum, Cointreau,
sugar, cloves, cinnamon sticks and lemon or orange peel in a large
saucepan. Stir continuously to dissolve the sugar. Pour the black coffee, brewed at about 65
g per 1 liter of water by the filter or cafetiere method, into the
mixture. (A slightly darker-roast is best, as espresso would be too
overwhelming.) Stir and serve, ladling the mixture into
coffee cups. Garnish with a cinnamon stick and orange
rind, if you wish.
Tips : For greater visual impact,
ignite the brandy mixture just before the coffee is added. Slowly add
the coffee in a continuous stream, extinguishing the brandy mixture.