Preparation

1. In a Brulot bowl, pour all ingredients over clove-studded citrus peels and allow to soak.
2. Ignite a high-proof spirit beneath the bowl and carefully drip the heated mixture over the peels.
3. Extinguish with hot coffee.
4. Serve in pre-steamed Brulot glasses.
5. Garnish with vanilla-crystallized lemon and orange thread peels wrapped in cinnamon.