Cafe D’Amour cocktail recipe
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The Cafe D’Amour is an exciting cocktail. Not only does it involve coffee, cinnamon and cognac, but you light the freakin’ brandy on fire at one point in the preparation. Cocktails + open flames = fun times for all. Plus, if you use turbinado sugar for the rim, it’s golden.
This is an especially good choice for those of you who love black coffee. So many coffee drinks weaken the coffee with Irish cream and similar ingredients. Not this one. Like the traditional Irish Coffee (the one without Baileys), this drink lets the coffee flavor comes through solidly. This drink may be a little bit strong for a brunch, but it’s certainly one I’d consider – especially if it’s a good, heavy brunch with plenty of nutrients to compete with the alcohol in your system.
I use Hennessy VS (their most affordable bottle) for the cognac in cocktails. There’s no reason to waste a really great cognac in a cocktail, but you do want something that’s smooth and enjoyable enough to drink on its own. The VS meets that bill.
For the rim, I used turbinado sugar because it’s golden with big square crystals and I love how it looks. You can use regular sugar or colored sugar if you prefer. If you don’t feel like putting a sugar rim on the glass, you can also just drop half a teaspoon of sugar into the drink and stir it up to dissolve.
If you love cognac cocktails, check out the Velvet Hammer, which blends cognac and cream with creme de cacao, Tia Maria and Cointreau.
Cafe D'Amour cocktail recipe
The Cafe D'Amour is an exciting cocktail. Not only does it involve coffee, cinnamon and cognac, but you light the freakin' brandy on fire at one point in the preparation. Cocktails + open flames = fun times for all. Plus, if you use turbinado sugar for the rim, it's golden.
Ingredients
- 1 1/4 ounce cognac
- 5 ounces hot black coffee
- cinnamon stick
- 1/2 lemon
- Sugar
Instructions
- Rim a coffee mug by rubbing lemon juice over the rim, then stamping and twisting it down in a saucer of sugar (optionally, toss some coffee grounds into the sugar, as seen in photo).
- Simmer the coffee with the zest from half a lemon, the cinnamon stick and sugar to taste in a saucepan for about 5 minutes.
- Pour the cognac into a soup ladle and ignite it.
- Add it to the coffee and put out the flame.
- Strain the mix into a cup and serve.
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