- 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
- 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.
- 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.
- 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.
- Flambé Showmanship
- 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.
- The curl is held over the Brûlot bowl and flaming brandy is poured from a ladle, down the spiral and into the bowl.