This showy drink combines spiced brandy, Grand Marnier, and a strong African roast such as Kenyan or Sumatran. Mason’s Restaurant used to create this popular drink tableside, using a saucepan and igniting the brandy before ladling the potent drink into a demitasse cup. It is no longer available at the restaurant (for the obvious fire-hazard reasons), but can certainly be recreated in your own home for special guests. The proportions have been changed to accommodate a coffee mug.
* 1 12-ounce coffeemug, preheated
- 2 cubes of sugar
- 1 1/2 jiggers brandy
- 1/2 jigger Grand Marnier
- 5-8 whole cloves
- 1 strip orange peel
- 1 strip lemon peel
- 8 ounces Kenyan or Sumatran brewed coffee
Gently heat all of the ingredients except the coffee in a chafing dish or, if one is not available, a saucepan. Pour the hot coffee into a coffee mug. The brandy should begin to release its aroma after a few minutes. At this point, ignite the brandy and allow the flames to burn for 15-20 seconds, then ladle the brandy mixture over the hot coffee. Mix the coffee and brandy together.