Drink Type: Cocktail
- 1 1/2 part(s) Courvoisier Exclusif Cognac
- 3/4 part(s) Starbucks Coffee Liqueur
- 3/4 part(s) Knob Creek 100 Proof Bourbon
- 2 Orange Peels
- Almond Cream
Pour the Courvoisier Exclusif into a sugar-rimmed brandy snifter. In a separate mixing glass, combine the Starbucks Coffee Liqueur and Knob Creek and stir. Ignite the cognac slowly turning the snifter and rotating it so as to caramelize all the sugars on the rim of the snifter. Express the two orange peels into the brandy snifter so as to coat the inside of the glass with the caramelized orange oils. (This should create quite a spark so be careful!) Discard the orange peels. Strain the coffee liqueur/bourbon mixture directly into the brandy snifter, putting out the flame. Layer the almond cream on top of the mixture. Allow to cool and enjoy carefully as the brandy snifter may be quite hot around the rim.
*Almond Cream - Combine 2 oz. heavy whipping cream with 1/2 oz. Orgeat Syrup and shake vigorously in a glass and mixing tin for 20 slow seconds until sufficiently whipped.
Bartenders: Cocktail consultants Marcos Tello and Damian Windsor, Los Angeles, CA