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

Stir, lifting the ladle high in the air. A ribbon of golden- blue flame follows the motion, and is a sight to goggle the eyes of the uninitiate. Allow to burn only a few moments as too much bturning uses up the alcoholic con tent. Pour in the coffee, slowly and lovingly. Serve in after-dinner coffee cups. This recipe makes enough to thrill 20 coffee connoisseurs. Do not attempt to make brMot with ordinary coffee. Boiled or percolator coffee will not answer. What is known as French or New Orleans dripped coffee must be used and made very strong. Most New Orleans folk prefer chicory in their coffee; which gives a richer color and heavier flavor. Therefore, for brMot use a coffee-and- chicory brand, such as Luzianne, Union, Chase and San- born Louisiana Roast, French Market, Morning Joy, etc. Put coffee in upper receptacle of a drip coffee pot. Just enough boiling water is poured on to moisten and swell the grains. Add boiling water, a spoonful or two at a time, and repeat at intervals until the quantity desired has "dripped" to thelower container of the coffee pot. To keep contents hot until needed, the pot may be set in a pan of simmering water. Caf6 brMot (pronounced ca-fay' broo'lo) takes its name from two French words—cafe, or "coffee," and brMot, which has dual meanings . . . "highly seasoned" and "in cendiary or burning." Both fit the brMot perfectly. In other words, it is "burnt spiced coffee." Dorothy Dix, who often stirs a brMot at the home of this writer, calls the delectable brew "liquid fruit cake."

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