Name: Orange Brûlée
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Amaretto liqueur; 45 ml Grand Marnier; 22.5 ml Cognac (brandy); 7.5 ml Heavy/double cream

Ingredients

1 ¹⁄₂ fl oz

Adriatico Amaretto Liqueur

1 ¹⁄₂ fl oz

Grand Marnier or other cognac orange liqueur

³⁄₄ fl oz

Cognac (brandy)

¹⁄₄ fl oz

Double cream / heavy cream

How to make

Glassware

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of cocoa powder or grated nutmeg.

Method

STIR first 3 ingredients with ice.

FINE STRAIN into chilled glass.

FLOAT thin layer of cream evenly over cocktail.

Garnish

Dust with cocoa powder or freshly grated nutmeg.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Orange Brûlée contains 347 calories

Alcohol content:

2.2 standard drinks
25.98% alc./vol. (51.97° proof)
31.2 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Double cream / heavy cream — Dairy

Comments & Discussion

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Joshua Anderson Premium Member 1w

Long time listener, first time commenter. It's not often I come across a *perfect* cocktail, but here we've done it. Using heavy cream as the float was key, and I subbed out the Nutmeg for my "mixed spice", a Christmassy British blend of spices, which includes nutmeg.

Thank you!

Simon Difford Verified User Premium Member 6d

Welcome to our community, Joshua.

Patricio González-Careaga López-Tapia Premium Member 23w

Tried twice, and totally unable to créate that layer on top!

Simon Difford Verified User Premium Member 23w

Try with double/heavy cream (more fat content helps float) and shake, lightly whip to add some air to the cream.

Rob San 22w

Not related, but any idea why neither >back< button (link) works on your (great!) site? I'm using Samsung tablet & Android. The issue is new (last 2 accesses) & only with your site. Thank you...bamarks954@gmail.com

Simon Difford Continue thread (1 reply)

Christine Babb Premium Member 36w

So yummy! I used heavy whipping cream, which I frothed just a bit to thicken slightly for the float. Inadvertently grabbed some Ghirardelli 100% cacao (unsweetened) for the garnish - I wasn’t disappointed with it, as the drink seems much closer to a two on the sweetness scale than a four.

Justin Aniello 1y

Much too sweet for me, although guess that did help it be more in line with brulee. Very nice taste otherwise, does fit the name. Much improved by pouring some more cognac in to balance the sweetness.

Peter Halpern Premium Member 2y

I have been enjoying this drink for a while.
Keeping the proportions I used Disaronno and Grand Marnier Cuvée Louis Alexandre with a solid XO or VSOP Cognac.

Cream choice is Heavy Whipping and grating a nutmeg over the drink, not using a powder.

Nathalie O Flynn Premium Member 2y

Will be making this after dinner after not making it for ages. In my recipe, I whipped the cream with a little Baileys

Peter M Premium Member 2y

The float's gonna need some practice, but this is a delicious dessert cocktail without the typical dessert ingredients.

Maksym Cherniavskyi 3y

Liked it a lot...used dry curacao. Tried with a bit of instant cocoa powder on top, worked out great for me!

Gabriel 3y

After tasting it i understood why it's called Brulee. Fantastic taste, real nice resemblance to creme brulee

Rasmus Hansen 3y

Made with Zuidam amaretto and Renault vsop. The result was excellent. The almond and orange flavors both prominent, on a foundation of cognac. Plenty of cream to tilt it towards a dessert. I would like to try it with a scoop of grand marnier whipped cream, as suggested here.