Flaming Cappuccino

This is theater in a glass. Galliano liqueur ignited in a sugar-crystallized rim creates a dramatic blue flame that dances across the surface of the hot coffee before settling into a sweet, herbaceous after-dinner drink. It’s the kind of cocktail-coffee that ends a special meal with applause from the table.

The sugar rim is the first showstopper. Dipping the glass in lemon juice and then sugar, then rotating over a flame until the sugar crystallizes, creates a glassy, caramelized crust that contrasts beautifully with the dark coffee inside. The crust holds the heat of the drink longer too.

Galliano is the right liqueur. Its vanilla-anise herbal profile pairs uniquely with coffee and chocolate, and its 30 percent alcohol content is exactly right for igniting cleanly without scorching. Don’t substitute amaretto or sambuca, which have different flame characteristics.

Fresh-brewed strong coffee is non-negotiable. Weak coffee disappears under the Galliano and chocolate. Use a French press or moka pot for full-bodied brew that can hold its own against the sweetness.

Pro Tips

• Use heat-safe glass mugs or Irish coffee glasses. Regular wine glasses can crack from the flame and heat shock.
• Light the Galliano with a long match or grill lighter. The flame is gentle but you want safe distance.
• Stir the chocolate syrup in immediately after the flame dies down. Wait too long and it sinks to the bottom and won’t disperse.
• Pile whipped cream high and unmixed. The cream cools the top sip while leaving hot coffee below, which is the whole point of layered coffee drinks.

Variations

• Substitute Sambuca for Galliano for a more anise-forward profile.
• Add 1 tablespoon of Frangelico to deepen the nutty notes.
• Top with grated dark chocolate and an orange twist instead of cinnamon stick.