April 6, 2012
1 thick continuous strip of peel from 1 orange
8 whole cloves
2 cinnamon sticks
1 ounce almond liqueur (recommended: Amaretto)
1 ounce orange liqueur (recommended: Cointreau)
1 1/2 cups Superior 100% Colombian Coffee
Stud the strip of orange peel with whole cloves, 2 inches apart. In a copper saucepan, place the orange peel, cinnamon sticks, and both liqueurs. Warm them, then stick the end of the orange peel with a fork and hold it up over the pan.
Light the liqueur on fire, then using a small ladle, pour the liqueur over the orange peel starting at the top. Let the liqueur drizzle down, spiraling down into the pan. Continue ladling for a few minutes. Douse the flame with a little coffee.
Place the orange peel and cinnamon sticks on a side plate. Divide the liquid into 2 glasses, then top them off with more coffee. Garnish with whipped cream and the reserved cinnamon sticks.