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The Hirshon New Orleans Thé Brûlot


Units Scale
  • 1 inch stick of Ceylon cinnamon
  • 6 whole cloves
  • 1/2 whole nutmeg, cut into pieces
  • 3 tablespoons microplaned orange peel
  • 1/4 cup microplaned lemon peel (TFD prefers Meyer lemon)
  • 3 sugar cubes
  • 1/2 cup VSOP cognac
  • 2 tablespoons Curaçao
  • 3 cups hot, strong black tea
  • 1 long, fireplace match


  1. In a copper Brûlot bowl (greatly preferred) or chafing dish, combine the cinnamon, cloves, nutmeg, citrus peels and sugar cubes. Place over medium heat and crush together, using the back of a large ladle.
  2. Add the brandy and Curaçao to the ladle, light with a long match, and then pour the flaming liqueurs into the pan. Stir thoroughly and simmer, stirring to dissolve the sugar.
  3. As the flames begin to die out, gradually add the tea. Ladle into Brûlot or demitasse cups (each of which should have a small piece of lemon zest in them), leaving the spices and citrus peels behind and serve at once.
  4. Flambé Showmanship
  5. As part of a never-ending show, Arnaud’s waiters peel a long, continuous curl of orange peel (still attached to the orange) and stud it with cloves every inch in a zig-zag pattern.
  6. The curl is held over the Brûlot bowl and flaming brandy is poured from a ladle, down the spiral and into the bowl.

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