Café Brûlot Diabolique

Café Brûlot Diabolique

At Antoine’s restaurant in the 1890s, Jules Alciatore created Café Brûlot Diabolique, a flaming concoction of coffee, brandy, and spices.  Translated, it means, “devilishly burned coffee.”

The drink later became a popular way to disguise alcohol during Prohibition.

Café Brûlot Diabolique

1 orange

1 lemon

2 ounces brandy

2 ounces Triple Sec

8 whole cloves

2 cinnamon sticks

4 cups freshly brewed chicory coffee

Peel the lemon and orange so that the peels each remain in 1 long strip.  Insert the cloves into the peel at 1 inch intervals.  Combine peels, cloves, cinnamon, brandy and Triple Sec in a fire-proof bowl.  A pot will work.  Turn the heat on and bring the contents of the pot to a simmer.  Light it on fire (a long-handled lighter is the best choice for this).  As the mixture flames, ladle it high in the air.  With tongs or a professional fork (meat fork), lift the peels into the air, drizzling the flame down them.  Continue this production for about 2 minutes.  Add the coffee.


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One Response to “Café Brûlot Diabolique”

  1. October 2009 | Southern Food and Beverage Museum Says:

    […] Café Brûlot Diabolique […]

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