Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Yield: 8 Servings
- 1 liter orujo (substitute Italian grappa if orujo not available)
- 2/3 cup granulated sugar
- rind of one lemon cut into strips
- scant 1/4 cup whole coffee beans
This queimada recipe makes about 8 servings
Special Note: For the preparation of this drink, you will need a large fireproof clay pot or bowl, sealed or glazed on the interior and a very long-handled wooden spoon to stir the queimada. Sets of clay pots and glasses made specifically for this purpose are available through grocery stores and web sites specializing in Spanish food.
Place the clay pot or bowl on a fireproof table of atop a cold BBQ grill. Be sure to have a large lid handy to put out the flames.
Pour approximately 4 Tbsp orujo and 1 Tbsp sugar into a small glass and stir to dissolve sugar, then set aside.
Pour the rest of the orujo and remaining sugar into the clay bowl and stir. Add the lemon peel and coffee beans and stir again.
Pour the orujo and sugar mixture from the glass into a ladle and light it on fire. Carefully move the ladle very close to the clay pot until the orujo mixture in the pot catches fire. Stir frequently until the flames turn blue. Slide the lid over the pot to put out the flames. Serve hot.