|1 • strip of lemon peel (yellow part only, no pith), long|
|1 • strip of orange peel (orange part only, no pith), long|
|4 • Sugar cubes|
|1 • Cinnamon stick|
|1 1/2 cups • Cognac|
|2 cups • Demitasse or espresso coffee|
Rub the cubes of sugar on the lemon and orange peels to infuse the citrus oils into the sugar.
Combine the orange and lemon peel, sugar, cinnamon and Cognac in a chafing dish (blazer pan) over medium heat.
When warm, place over a boiling pan of water in your chafer. Keep the coffee close at hand. Fill a ladle with a sugar cube and some of the Cognac. Ignite the ladle and lower into the spiced Cognac mix. Stir and slowly add the coffee. When the flames die down, serve in small coffee cups, Brűlot or demitasse cups.
Some notes: Demitasse or espresso are considerably stronger than regular American coffee. You may substitute regular coffee or de-caf as you like.
For a little added treat, serve with delicate cookies or lady-fingers. Use any leftovers to make a really unique Tiramisú.