Cafe Flambe, Flamed Coffee
Ingredients
- 1 lemon, thinly sliced
- 1 orange, thinly sliced
- 10 ounces maraschino cherries, including liquid
- 10 cloves
- 1 stick cinnamon
- 1 teaspoon anise seed, crushed
- 1/4 teaspoon cardamom seeds, crushed
- 1 cup apple cider
- 1 cup sugar
- 8 cups water
- 3/4 cup instant coffee
- 3 1/2 tablespoons sugar
- 1 cup brandy, 90% proof
Instructions
Combine all the ingredients down to and including the 1 cup of sugar in a large punch bowl. Cover with a loose lid and set it aside in a warm place to ferment for 3-4 days, stirring occasionally. (If fermentation takes place before the time to use it, refrigerate it. If fermentation has not taken place by the time to serve it, don't worry - just use it as it is.) Pull the fruit and spices to the center of the bowl. Bring the water and powdered coffee to the boil and simmer for 5 minutes or until full-bodied. Pour the coffee around the base of the fruit and spices and place the bowl over a small flame or gentle heat. In each demitasse cup put a teaspoon of sugar and 1-2 teaspoons of heated brandy. (To heat the brandy, put the quantity needed into a tiny saucepan or soup ladle and heat it over a gas flame. Be careful not to ignite it.) Pour 4 tablespoons of heated brandy over the fruits and spices in the bowl, taking care not to mix the brandy into the liquid or it won't ignite. Ignite the brandy in the demitasse cups and serve the drink to guests while your partner is igniting the punch bowl. Turn out the lights and try to serve the ignited cafe flambe while it is flaming.
