Solid copper and bronze Café Brulot Stand and Bowl choose from our 32 oz or 48 oz. The interior of the bowls are silver plated and the diameter of the (32oz) bowl is 8 ¼” and the (48oz) is 9 ½” diameter. Crafted in a heavy gauge copper, these bowls are a faithful reproduction of the Brulot sets used by Antoine’s Restaurant in the late 1800’s. The devil legs are made of solid bronze.

The Café Brulot Ladle is silver over copper with backolite handle is dishwasher safe. Silver soldered so it is heat resistant. It is the very best one made today anywhere.

NOTE: Drop ship item lead time 1-2 weeks. 

History of Café Brulot Rumor has it that famous Louisiana pirate Jean Lafitte warmed himself by mixing coffee, brandy, citrus and spices and hence Café Brulot was born! During prohibition, Café Brulot became very popular when coffee was used to mask the brandy. People love a tableside show, and waiters would show their expertise by lifting the orange peel with the ladle and then pouring the fiery mixture back into the bowl so that the bleu flames spiral down the orange peel and burst into flames when it hits the surface. If one person orders it, everybody else will follow and the smell of oranges and cinnamon puts them in a festive spirit. In the 1900’s, The Sazerac, Arnaud’s, Brennan’s, Café Pierre and Antoine’s all served Café Brulot to their customers.

Recipe for Café Brulot - Serves 6

• 2 sticks of cinnamon
• 8 whole cloves
• Peel of one lemon
• 1 ½ tablespoon of sugar
• 3 ounces of brandy
• 3 cups of strong hot black coffee

Place the cinnamon, cloves, lemon peel, sugar and brandy in the bowl. Place a sterno container on the tray under the bowl, light and heat on an open flame. When the brandy is hot, but not boiling, ignite the mixture with a match. Using the ladle, stir the liquid for about 1 minute. Then pour hot coffee into the flaming brandy and then ladle into the brulot cups.