by BS
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?
