Flambéed Aosta Valley coffee to share

Ingredients

• 4 small cups of coffee (espresso or moka)
• 4 small glasses of white grappa
• 4 small orange punch glasses
• One small glass of gin
• 4 tablespoons of sugar
• 4 cloves of allspice
• orange zest
• zest of a large lemon
• 18 teaspoons of sugar, with 3 for the rim
• 8 to 10 small glasses of grappa
• A little gin or wine, to taste.

Pour the coffee directly into the wooden cup.

Sprinkle sugar along the rim of the glass.

In a small saucepan, heat the grappa, punch, genepy, 4 teaspoons of sugar, cloves, and orange zest over medium heat, stirring until the sugar is dissolved.

Filter this liquid and pour it over the coffee.

First, ignite the filling, then let the caramelize the sugar on the edges by occasionally spooning over it.

Pour the caramel into the glass, cover, and serve.

For the grog, pour in the small glasses of grappa, lemon and orange zest, 15g of sugar, and your choice of liqueur or wine. Pour in boiling water, stir to dissolve the sugar, then add the remaining grappa to the rim with a little sugar, and immediately cover to extinguish the flame.