Café Brûlot
Coffee with brandy, orange and spice. A New Orleans classic, traditionally flamed at the table.
Served hot · Heatproof glass · Easy · about 4 minutes · about 10% ABV
Ingredients
- 30 ml Cognac
- 15 ml Triple sec / Cointreau
- 120 ml Hot coffee
- 10 ml Sugar syrup
- Orange peel (garnish)
Method
- Warm the glass
- Pour 30 ml cognac into the glass
- Pour 15 ml Triple sec / Cointreau into the glass
- Pour 120 ml hot coffee into the glass
- Pour 10 ml sugar syrup into the glass
- Garnish
Tip
Skip the flames at home. Warm the brandy gently instead.
About the Café Brûlot
Café brûlot was made famous at Antoine's restaurant in New Orleans in the late 1800s. It was set alight at the table in a special silver bowl.
The coffee family. Coffee and spirits have long been paired across Europe, from the Spanish carajillo to the Italian caffè corretto. Irish Coffee was created at Foynes in Ireland in the early 1940s, and the Espresso Martini in London in the 1980s. These drinks belong to the after-dinner tradition.
Café Brûlot FAQ
What's in a Café Brûlot?
30 ml cognac, 15 ml triple sec / cointreau, 120 ml hot coffee, 10 ml sugar syrup, garnished with orange peel.
How strong is a Café Brûlot?
About 10% ABV once mixed with ice, which is 1.4 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir a Café Brûlot?
Neither. Build it in a warm glass and stir until any sugar dissolves.
What glass do you serve a Café Brûlot in?
A heatproof glass, about 250 ml. Warm the glass first. No heatproof glass? Use a coffee mug.
