‘Magnified’
courtesy of ‘Samer Farha’

There are warm winter drinks, and then there are hot drinks. As in flaming hot! Next Tuesday’s tasting at Tabard Inn will feature one I recently tried in New Orleans, Cafe Brulot, a combination of coffee, brandy and spices. Chantal Tseng will demonstrate how to prepare it in the classic style, as the brandy is set on fire while cascading down a long spiraling orange peel (“Wish me luck!” she says). Though the pyrotechnics are a lot of fun, they aren’t just for show – the flaming preparation gives the drink a spicy hot citrus taste. There’s a distinct thick richness that comes from the alchemy as the flaming liquid is poured down the orange peel repeatedly. I loved it in New Orleans and can’t wait to warm up with it again.

There’s lots more to the evening, with Adam Bernbach of Proof and Estadio joining Chantal to focus on other hot drinks branching out from the classics. Talented Tabard chef Paul Pelt will provide pairings for the winter warmers with three tasting-size courses, ending with dessert by Huw Griffiths. All for $50 inclusive, from 7pm-9pm on January 25. To RSVP, email wheron@gmail.com.