Brûlot in French means "spicy" or "burned" with sugar. The recipe for this famous blend of dark roast coffee with cognac or brandy, spiced with cinnamon and orange peel, is attributed to Dominique Youx, top lieutenant to the 18th-century Louisiana pirate Jean Lafitte. Traditionally, every household in New Orleans had a brûlot bowl--a silver or copper bowl that could be heated. The coffee was then made with much fanfare. We have simplified the method for a similar result.