CAFFE' ALLA MARTINICA (Martinica Coffee)
Prepare some coffee and pour it into a heat- resistant container; sweeten with some cane sugar. Just before serving, add some rum previously heated in a saucepan. Serve flambé.

IRISH COFFEE
Pour 20 g of Irish Whisky into each glass with 40 g of cane sugar. Add hot coffee and fill glasses to about 2 cm from the brim, then add plain cream.
Serve without stirring.

VIENNA COFFEE
Fill some porcelain cups to three quarters with fresh hot coffee. Sugar to taste. Add whipped cream and garnish with a roasted coffee bean or sprinkle with some cocoa. Great for chilly winter nights.

RUSSIAN COFFEE
Pour a glass of vodka into a hot cup of short espresso, sweetened with raw sugar. Add a spoon of condensed milk and serve without stirring.

GROG COFFEE
Put a spoon of sugar, hot coffee, a spoon of hot Cognac and some lemon peel in a grog glass. Light and serve flambé.

IRISH PUNCH
Heat some Irish whisky, sugar, cinnamon and cloves in a saucepan, then add a cup of hot coffee. Serve in punch glasses.

CAFFE' BRULE'
Ingredients: 1 kg of sugar, 2,5 litres of water and 600 gm of finely-ground coffee. Put the sugar and a little water in a saucepan; heat moderately until the sugar has caramelised.
In another saucepan, boil the water then add the coffee; boil for a few minutes. Strain the coffee though several layers of fine gauze in a sieve into the saucepan with the caramelised sugar.
Sti the liquid until the sugar has completely dissolved. Bottle and chill.