Archive for the ‘Drinks’ Category

Café Brûlot Diabolique

October 13, 2009

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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The Sazerac

October 13, 2009

In 1838, Antoine Amedie Peychaud, owner of a New Orleans apothecary, treated his friends to brandy toddies of his own recipe, including his “Peychaud’s Bitters,” made from a secret family recipe.

The Sazerac Cocktail

1 sugar cube

4 splashes of Peychaud’s Bitters

2 ounces rye whiskey

Splash of Herbsaint

Lemon peel, for garnish

Take 2 rock glasses and fill one with ice to chill for serving while preparing the drink in the other.  In the bottom of the prep glass, muddle the sugar cube and bitters until the sugar cube is dissolved.  Add the rye whiskey and several large cubes of ice (small cubes will water down the cocktail).  Stir delicately to chill.  Toss the ice out of the serving glass.  Add a splash of Herbsaint and swirl it to coat the inside of the glass.  Pour out remaining liquid.  Strain the chilled cocktail into the Herbsaint-coated glass.  Garnish by twisting a lemon peel over the top of the glass and dropping it in the drink.

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This recipe is included in our publication at the request of a group of marketing professionals, who had a party at the Southern Food and Beverage Museum recently.  Interested in using the museum for your event?  Contact us! http://southernfood.org/content/index.php?id=72