| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New Orleans | Drinks, Restaurants | 8 | Servings | |
INGREDIENTS
| 1 | Lemon | |
| 1 | Whole cinnamon stick; 1 Inch | |
| 8 | Whole Cloves | |
| 3 | Whole sugar cubes | |
| 3 | Whole Brandy; Jiggers | |
| 3 | c | Black Coffee; Hot & Strong |
INSTRUCTIONS
1 With sharp knife, carefully remove peel from lemon in long spiral. 2. In chafing dish or bro lot bowl, over direct heat, place lemon peel, cinnamon, cloves, and sugar cubes. 3. In heated ladle, ignite brandy, and pour over ingredients in bowl. Keep ladling flaming brandy over ingredients until sugar is dissolved. 4. While brandy is flaming, gradually add coffee, and continue ladling until flame fades. Serve immediately. Makes 8 demitasse or brulot cups. Recipe by: diane@keyway.net (Antoine's, New Orleans) Posted to recipelu-digest Volume 01 Number 319 by "Diane Geary" <diane@keyway.net> on Nov 27, 1997
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