Cocktail O’Clock: Coffee Contraption
The Windsor Court Hotel in New Orleans serves post-diner drinkers Café Brulot, a flaming cup of coffee made in a siphon that is infused with brandy, Cointreau, cinnamon, cloves, star anise, cardamom and orange peels. The technique became popular in the late 1800s, when the pre-prohibition movement had already taken off in Louisiana. It’s still used today because, as every teenager can tell you, drinking is always more fun when you have to hide it.
The Windsor Court was kind enough to pass on the original 1890s recipe they use, although I’m not sure how many of you have beakers and siphons at home to make this happen. Thoughts on how to rig this up using a coffee pot?
Developed by Jules Alciatore in 1890s at Antoines
Recipe For 2
Ingredients (in chamber):
2 sticks cinnamon
8 whole cloves
peel of ½ lemon
peel of 1 Orange
2 whole star anise
10 dashes Regans Orange Bitters
1 tablespoon sugar
4 Table spoons ground coffee
1 Rosemary Sprig
2 crushed Cardamom Pods
Ingredients (in beaker):
1 ounce Landy VSOP
2 oz. Cointreau Noir
5 oz. Water
Put the cinnamon, star anise, cloves, lemon peel, lime peel, orange peel, mint, sugar, bitters, and coffee in the infusion chamber.
Place the Brandy and Cointreau Noir in the heating beaker along with 5 oz. of water to fill to the 2 cup line.
Place burner on high beneath beaker with unit constructed on the table. Once vacuum occurs and 95% of the fluid has entered the infusion chamber cut off the heat. Once the fluids drain back into the service beaker remove infusion chamber and place standing in lid. Serve 4oz to each guest in a Brandy Snifter with a flamed orange peel. Then remove the Chamber from the table.
(Photo courtesy Windsor Court)