A distinctive version from Brennan's; a New Orleans resturant. Combine spices, peels, and sugar in brulol or 2-quart chafing- dish pan; mash with ladle. Add brandy and curacao; stir; ignite with long match. Ladle flaming spirits back and forth from pan to bowl, creating the effect of a column of fire. When sugar is dissolved, gradually add hot coffee, stirring until flames burn out. Strain into brulot or demitasse cups.
