Readying the Peel and Liqueur

• Prep and portion the aromatic ingredients before you heat the spirits. Slice the peel from an orange in one strip and stud it with cloves, insert a cinnamon stick in each mug and brew the coffee. Heat equal parts rum, brandy, triple sec and coffee liqueur over low heat in a heavy-bottomed saucepan for several minutes, then take it to the table.

On with the Show

• Pierce the orange peel with a long-handled fork and hold it above the saucepan. Spoon the spirits over it. Next, dim the lights. Light the vapors from a 2-ounce ladle of warm spirits taken from the saucepan using a match. Pour the lit spirits over the orange peel; ladle more spirits and continue pouring it over the peel until the orange peel starts to char around the edges. Gently slide the peel off the fork and into the saucepan, then cover it to smother any flames. Add hot coffee to the saucepan and serve it in the prepared coffee mugs.