Mind Caviar

"Coffee, according the the women in Denmark, is to the body
what the word of the Lord is to the soul."

~ Isak Dinesen (1934)

Mind Caviar, Vol. 2 Fall-Winter Issue, 2001

photo Bottoms Up!
by Jamie Joy Gatto

There is simply nothing more dramatic and satisfying after a rich Creole meal than having a warm cup of Cafe Brulot prepared tableside then served in Great Grandma's demitasse cups. Even if you're not a native Louisianian, and even if you don't own a proper tea cup, much less a demitasse set, you owe it to yourself to grab a mug (fancy or as plain as you please) and try this warm, potent and spice-flavored coffee-alcohol beverage. If you are a teetotaler, you may try this recipe sans the liqueurs.

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Traditional Louisiana Cafe Brulot
Service for eight, preferably in demitasse


8 ounces brandy or fine cognac
4 ounces Grand Marnier
8 teaspoons dark brown sugar 
12 curls orange peel ++
12 curls lemon peel ++
8 whole cloves 
thin slice of butter 
ground cinnamon 
4 cups strong New Orleans coffee & chicory

++The easiest way to remove orange and lemon peel is with a sharp potato peeler. Be careful not to get the bitter, white pith, but only the peel. Julienne the pieces of peel with a sharp knife.


1. You may prepare this drink tableside before your dinner guests with sterno and a copper pot. Heat all your ingredients except the coffee and cinnamon in a copper pot, or heat in a porcelain pot on the stove. Add the sugar, orange and lemon peels, whole cloves and butter, adding the liquor last.

2. When the butter begins to melt and the mixture begins to simmer, sprinkle in some cinnamon and finally add your chicory coffee. Remove from heat.

3. Pour through a strainer. Serve warm in demitasse cups. Enjoy the fragrance as well as the hot, soothing beverage.

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