1938 Famous New Orleans Drinks and how to mix'em (3rd printing) by Stanley Clisby Arthur

Cafe Brulot

:r*..

1 cup cognac brandy 45 pieces loaf sugar 50 whole cloves 3 pieces stick cinnamon broken in bits 54 orange peel cut thin 1 small piece lemon peel cut thin 1 quart strong New Orleans dripped coffee

•li

Combine the ingredients in advance. In a briilot bowl pour a cup (54 pint) of cognac brandy. Add the sugar, cloves, stick of cin namon broken in bits, thinly cut orange peel, and sliced lemon rind. The mixture should be set to steep for at least six hours in advance of serving time to allow the brandy, spices, and citrus oils to blend. The coffee is prepared separately and is not mixed with the spiced brandy until serving dme. Will serve 20 guests. A special brMot equipment is required if you are to burn cafe brMot successfvally. This equipment consists of a specially manufactured bowl of silver on copper, a cir cular tray, and a long-handled ladle, all of the same metal known as Sheffield. Don't use your wife's silver fruit dish, even though it may resemble a brMot bowl in shape and appearance. We know a man who did this in the ab sence of the little woman, and rich old Aunt Hattie's wedding gift phi^ted into the shape of Aunt Hattie in fewer minutes than it takes to tell. We hesitate to speak of the fiery aftermath when the storm-and-strife returned. Put the brandy mixture in the bowl, then pour a small portion of alcohol into the circular tray, just enough to sparingly cover the base of the bowl. The dripped coffee, prepared in advance, is brought to the table steaming hot. All lights in the room are extinguished to accent the brulot flames; the alcohol in the tray is touched off with a match and allowed to burn until the contents of the bowl are heated. Dip up a little of the mixture with the ladle and hold in the flame rising from the tray, then dip ladle in the mixture to hurry the process of ignition. Seventy-four