The Café Brûlot
Ingredients (in chamber):
- 2 sticks cinnamon
- 8 whole cloves
- Peel of ½ a lemon
- Peel of 1 orange
- 2 whole star anises
- 10 dashes Regan’s Orange Bitters
- 1 tablespoon sugar
- 4 tablespoons ground coffee
- 1 rosemary sprig
- 2 crushed cardamom pods
Ingredients (In beaker):
- 1 ounce Landy VSOP
- 2 ounces Cointreau Noir
- 5 ounces water
Directions:
Put the cinnamon, star anise, cloves, lemon peel, lime peel, orange peel, mint, sugar, bitters, and coffee in the infusion chamber. Same as pictured for proper presentation.
Place burner on high beneath beaker with unit constructed ON the table.
Once vacuum occurs and the 95% of the fluid has entered the infusion chamber, cut off the heat.
Once the fluids drain back into the service beaker, remove infusion chamber and place standing in lid.