Cafe Brulot

Equipment: Chafing dish or fondue pot, 6 teaspoons sugar, 6 ounces cognac, 2 broken cinnamon sticks, 12 whole cloves, peel of 1 lemon, cut in a long spiral, peels of 2 oranges, 16 ounces black coffee, 6 demitasse cups, ladle and 6 lemon twists.

Put sugar, cognac, cinnamon sticks, cloves and lemon and orange spirals in chafing dish or fondue pot over direct flame; heat gently until warmed, stirring constantly; light mixture with a match and let blaze 1 full minute; slowly pour in coffee; ladle into demitasse cups; rim cups with lemon twists, visibly twisting peels before putting in cups and serve.