On The Rocks: Coffee Alexander Belle Orange
It’s winter, but no longer Christmas. And it will be for many months. The decorations are down, packed away, and the world is awash in dirty slush. The only way to muddle through these troubling times is with good friends, good food, and of course, good libations. We’re following a program to cure the winter blues, purge one’s heart and home of clutter, and enliven the static atmosphere this January. It suggests throwing a party in February. This is an idea I fully endorse. A fancy dinner party in the dining room. With martinis, followed by copious cups of wine and, finally, retiring to the salon for postprandial drinks in front of the fire. So the fire’s fake and the “salon” has visible Cheerios under the radiator. Chin up. We must keep our spirits up with spirits, I say. And what better way to do so than with an after-dinner coffee drink?
You Mainers maintain that pouring an Allen’s and milk is a sufficiently sweet and potent treat. But, I think we can do a bit better. It is a classic combination: good, strong coffee (mine is from Rock City on Main Street), and brandy. I decided to Frenchify it with a ladylike liqueur of cognac and orange. Then, I thought, what if you had all the goodness of caffeine and booze, and added an Orange Julius effect. Hence, the vanilla and orange. I’ve had so many sample sips, I am vibrating with happiness. Drink life to the lees, my friends. Salud!
Coffee Alexander Belle Orange
- 1/2 cup freshly brewed coffee
- 2 oz La Belle Orange cognac and orange liqueur
- Dash of vanilla extract
- Dollop sweetened whipped cream
- Sprinkle of cinnamon
- Sprinkle of orange peel
For sweetened whipped cream:
Combine 1 cup heavy cream with 2 tablespoons confectioner’s sugar and whisk in a (chilled) stand mixer bowl until stiff peaks are formed.
In a coffee glass, pour in the cognac and vanilla extract, top with coffee, then spoon on the cream. Finish with cinnamon and orange peel.