"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beverages and Wine > Alcoholic Drinks
Click Here to Login
Thread Tools Display Modes
Old 06-19-2004, 02:34 PM   #1
Senior Cook
chefwannabe's Avatar
Join Date: Jun 2004
Location: Hueytown, Alabama
Posts: 107
Send a message via MSN to chefwannabe Send a message via Yahoo to chefwannabe
Cafe Brulot

16 servings

3 broken sticks cinnamon
Shredded peel of 2 oranges
Shredded peel of 1 lemon
1 teaspoon whole allspice
16 cubes sugar
1 cup cognac or bourbon
5 cups strong coffee

In a chafing dish, mix the cinnamon, fruit peels and allspice. Add the sugar. Add all but one tablespoon of the cognac and let it warm. Ignite the remaining tablespoon and add flaming to the dish. When the cognac in the dish ignites, ladle the flaming liquid over the sugar to melt it. Add the coffee and stir well. When piping hot, ladle into demitasse cups, using a strainer.

Makes for an interesting beverage.


Lori H.

"Life is like a box of chocolates. All your friends get the good stuff and you get the leftovers."
chefwannabe is offline   Reply With Quote
Old 10-20-2004, 10:18 AM   #2
Senior Cook
Konditor's Avatar
Join Date: Sep 2004
Location: Northeastern Seaboard
Posts: 153
This is how Café Brûlot was prepared in the Lounge at the resort where I had worked for 5 years:

1 cup ground coffee
3 sticks cinnamon bark
2 tsp whole allspice
4 cups purified cold water
¼ cup granulated sugar
½ cup brandy
peel of orange, cut in strips
peel of lemon, cut in strips

Brew coffee with cinnamon & allspice; let stand 5-8 minutes.

Meanwhile, heat sugar, brandy, and peel in saucepan, stirring until sugar dissolves. Slowly add coffee and heat through. Ladle into small Irish coffee glasses.

"Where love has entered as the seasoning of food, I believe that it will please anyone." ~ Plautus: Casina
Konditor is offline   Reply With Quote
Old 10-20-2004, 08:34 PM   #3
chefcyn's Avatar
Join Date: Aug 2004
Posts: 73
Cafe Diablo

I guess this is a presentation variation of Brulot--
You cut a long continuous strip of lemon or orange peel and stud it with whole cloves(about 1 every inch), stick it on the end of a long-handled fork or skewer.
When it comes time to flambe the pan, make sure you are away from people who might get splashed, hold up the strip so the bottom end is in the pan, dim the room lights, and ladle the flaming liqueur onto the strip held over the pan(CAREFULLY, NOT TO SPLASH IT) and slowly pour a stream of flame down it--the cloves ignite and glow briefly--like devil's eyes (hence, "Diablo")
Do it a couple of times, then extinguish the flaming pan with hot coffee and serve in small cups. You can leave the peel in the pot for flavor.
It's not the destination, but the journey!
chefcyn is offline   Reply With Quote
Old 10-20-2004, 10:55 PM   #4
Traveling Welcome Wagon
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,716
I don't like coffee, but this does sound interesting!

:) Barbara
Barbara L is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:10 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.