Famous New Orleans Drinks and How to Mix 'Em by Stanley Clisby Arthur (1938, p.74)
| 1 small piece | lemon peel — Lemon peel | acid |
| 1 cup | Cognac brandy | base |
| 1 quart | strong drip coffee — Strong New Orleans dripped coffee | dilution |
| 0.5 orange | Orange peel — Orange peel | garnish |
| 3 pieces | cinnamon stick — Stick cinnamon | other |
| 50 whole | whole cloves — Whole cloves | other |
| 45 pieces | loaf sugar — Loaf sugar | sweetener |
- Steep the brandy, sugar, cloves, cinnamon, orange peel, and lemon peel together for at least six hours.
- Warm the mixture in a brulot bowl, ignite it, and ladle through the flame briefly to establish the burn.
- Pour in steaming strong drip coffee, stir, and serve in after-dinner coffee cups.