"Even though New Orleans didn't originate the cocktail-as legend would have us believe-the city did perfect it. The Sazerac, Cafâe Brãulot, Hurricane, Ramos Gin Fizz, Brandy Milk Punch, Absinthe Frappe, and Roffignac were all originally concocted in the Crescent City. "The Cafâe Brulot" explores the cocktail that was born of a legend and has endured through the centuries, showcasing the city's love of flavored drama: The drink is a combination of coffee, liquor, and fire. Translated as "incendiary coffee," some also call it cafâe Brãulot diabolique, "devilishly incendiary coffee." Some ingredients change depending on what restaurant makes it, but the base ingredients are coffee, brandy, sugar, cinnamon, lemon, oranges and cloves. Though the ingredients are ordinary, it's the way they are put together that makes this drink extraordinary. Unusual among cocktails, the Cafâe Brãulot originated and is primarily mixed in New Orleans, making it a truly unique Crescent City tradition. Sue Strachan delves into the history of the cocktail, the story of its ingredients and how they came to New Orleans, and the right implements to serve it. She explores the history of flaming foods, shares recipes from leading New Orleans restaurants, and recommends the best restaurants for readers to try out this incendiary drink"--