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1
Using a grinder or mortar and pestle, grind together orange and lemon zests, spices, pecans, and sugar until finely powdered.
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2
Transfer ground nut/spice mixture to brulot bowl or chafing dish or large saucepan.
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3
Place dish directly over heat source with the flame on low; add Cognac and liqueur.
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4
Just as liquid starts to simmer, half fill a metal ladle with the liquid and ignite (I use a long grill lighter to do this and keep a lid for the pan handy: it can be a bit intimidating once the whole thing is ignited; if the flames get to high for you to handle, you can just put the lid on the pan and the flame will go out and you can try again).
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5
Return flaming liquid to dish to ignite the rest, and stir until sugar dissolves.
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6
As flame begins to subside, slowly stir in coffee.
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7
Ladle coffee into brulot cups or coffee cups, and serve hot.
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8
Can also be served cold for a fancy iced coffee cocktail (coffee ice-cubes work the best, so the drink isn't diluted as the ice melts); shake in a cocktail shaker with ice and serve in champagne glasses.
