For more than a century, both Antoine’s and Galatoire’s, in New Orleans, have been serving refined French-Creole cuisine in their gilded dining rooms. The epitome of their old-world, over-the-top grandeur? Café Brûlot . A server ladles flaming brandy-spiked coffee down a spiral of orange zest into a silver bowl heated by a ring of fire. Don’t try that at home. Here, we ignite the spice- and citrus-infused spirits in the saucepan, add the coffee, and serve the glowing drink in demitasse cups. It’s a less risky—but equally astounding—spectacle.

Ingredients:

• 1 orange
• 12 whole cloves
• 1/3 c brandy
• 1/3 c Cointreau or other orange-flavored liqueur
• 3 (2-inch-long) strips of lemon zest
• 2 (3-inch) cinnamon sticks
• 1 Tab sugar
• 3 c hot very strong brewed coffee (preferably chicory coffee blend or French roast)

Directions:

1. Remove zest from orange in a single spiral with a sharp vegetable peeler or paring knife.
2. Stud orange zest with cloves.
3. Add the orange zest to a wide heavy medium saucepan with brandy, liqueur, lemon zest, cinnamon, and sugar.
4. Warm through over medium heat, stirring.
5. Tilt pan over gas burner (or use a long match) to ignite carefully (flames will shoot up).
6. While flames subside, slowly pour in hot coffee.
7. Ladle into small cups (preferably demitasse)

Serves:   6-8
Source:  Gourmet