Ingredients: 4-5 bottles Spanish Orujo (or other destilled liquor) 1kg white sugar A few coffee beans A few pieces of finely sliced lemon peel
Directions:1. You need a huge flameproof earthenware casserole dish for this. Pour in all the liqueur, about two-thirds of the sugar and the lemon peel. Stir well, bring to the boil and allow to bubble for about 15 minutes. 2. Take a tbsp of the reserved sugar in a large serving spoon and take up some of the hot liquor from the pot. Set fire to the spoon, holding it over the pot (careful - wear an oven glove!), and when the sugar begins to bubble, lower it into the casserole, which will ignite. Repeat this another couple of times. The longer this burns, the more alcohol with dissappear. Ladle into small earthenware mugs to serve. |