We were introduced to this wonderful Charentaise delight many years ago and used to offer it in the early hours after each of our weekly barbecues in our family holiday accommodation here in the Charente Maritime in France. It was thoroughly enjoyed by everyone as a great spectacle and a superb way to round off the evening. Somewhere over the years we have replaced the spectacle of the brulot Charentaise at the weekly barbecue with the 'sparkling Cognac' and only rediscovered this coffee delight last night when we had dinner with some family from Australia on their last evening with us and needed something special that they would never forget and is truly Charentaise.
Here at La Grange du Moulin we are in the heart of the Fin Bois area of Cognac, a zone 'appellation controlée' of eaux de vie of Cognac and fixed by law in 1909 . The zone was defined by the geologist Henri Coquand in 1860 and produces 42% of the wines that go to be distilled into eaux de vie and subsequently aged and blended to make cognac. Not surprisingly a number of other 'cognac' based gastronomic delights are produced such as the wonderful 'Pineau des Charente' and of course the brulot Charentaise or Charentaise coffee.
There are special cups with saucers and heat proof pottery discs to protect the table and a particular type of Cognac that must be used to produce this spectacular effect. The Cognac is called 'La Flamme des Anges' and is 58% vol rather than the regular 40% vol. This means the flame burns hotter and longer than a regular Cognac would allowing the cold coffee in the cups to boil and then ignite the cognac inside too.
So how is it done ? It has to be really dark to get the effect, no good on a summers day lunch ! First of all mix cold water and instant coffee into the cup . Place the cup and saucer onto the heat proof disc and place three sugar lumps into the saucer. Fill the saucer with the Brulot Charentaise Cognac and also gently pour some into the coffee too. Ignite the saucer. This in itself creates a brilliant blue flame which surrounds the cups and heats the coffee inside. Once the coffee boils it then ignites the Cognac in the coffee creating a spectacular new blast of blue flame. Once the flames have gone out, very carefully (as the cups and saucers are extremely hot !) pour the syrup (which has been made in the saucer from the melted sugar/cognac mix) into the coffee - Enjoy, its delicious !
content by Wendy Blakeman
