Cafe Brutlot

(10-12 servings)

A distinctive version from Brennan's; a New Orleans resturant.

4-in. cinnamon stick
8-10 whole cloves
Peel of 2 oranges, in thin slivers
Peel of 2 lemons, in thin slivers
6 lumps sugar
8 oz. brandy, warmed
2 oz. curacao, warmed
1 quart strong black coffee

Combine spices, peels, and sugar in brulol or 2-quart chafing-dish pan; mash with ladle. Add brandy and curacao; stir; ignite with long match. Ladle flaming spirits back and forth
from pan to bowl, creating the effect of a column of fire. When sugar is dissolved, gradually add hot coffee, stirring until flames burn out. Strain into brulot or demitasse cups.