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Café brulot diabolique


2 tablespoon sugar
4 cinnamon sticks
8 to 10 whole cloves
1 lemon peel, quartered
1 cup brandy
4 cups hot coffee

Place sugar, cinnamon, cloves, lemon peel and brandy in a flame proof pot. Flame. Add coffee and stir (while flaming). Ladle into coffee cups (while flaming). Serve.

Courtesy Antoine's Restaurant, New Orleans, Louisiana






STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.