This coffee combines spiced brandy and a strong African roast like a Sumatran. Mason's Restaurant used to create this drink tableside. It is no longer available at the restaurant (for the obvious fire-hazard reasons), but can certainly beat home. The proportions have been changed to accommodate a coffee mug.
Cafe Diablo
1 12-ounce coffee mug, preheated2 cubes sugar
1 1/2 jiggers brandy
1/2 jigger Grand Marnier
5-8 whole cloves
1 strip orange peel
1 strip lemon peel
8 ounces Kenyan or Sumatran brewed coffee
Gently heat all of the ingredients except the coffee in a chafing dish or, if one is not available, a saucepan. Pour the hot coffee into coffee mug. The brandy should begin to release its aroma after a few minutes. At this point, ignite the brandy and allow the flames to burn for 15-20 seconds, then ladle the brandy mixture over the hot coffee. Mix the coffee and brandy together. Serves one.
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