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

Orange Brûlée
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Serve in a Coupe glass

Ingredients:
1 ¹⁄₂ oz	Disaronno amaretto
1 ¹⁄₂ oz	Grand Marnier or other cognac orange liqueur
³⁄₄ oz	Rémy Martin V.S.O.P. cognac
¹⁄₄ oz	Double cream / heavy cream

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of chocolate powder or grated nutmeg.
STIR first 3 ingredients with ice.
FINE STRAIN into chilled glass.
FLOAT thin layer of cream evenly over cocktail.
Garnish with a dusting of chocolate powder or freshly grated nutmeg.

Allergens:

Recipe contains the following allergens:

Double cream / heavy cream - Dairy

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

A great-looking creamy topped after-dinner cocktail.

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History:

Created in 2005 by Xavier Laigle at Bar le Forum in Paris, France.

Nutrition:

One serving of Orange Brûlée contains 347 calories

Alcohol content:

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

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 10 of 14 comments for Orange Brûlée.
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Peter Halpern

8th April 2024 at 00:35

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

23rd March 2024 at 19:22

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

Peter McCarthy

6th March 2024 at 03:47

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

Maksym Cherniavskyi

30th July 2023 at 19:08

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

Gabriel

11th May 2023 at 21:24

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

Rasmus Hansen

4th December 2022 at 17:40

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.

John Hinojos

3rd August 2022 at 04:46

Had not tried this as I was afraid it would be too sweet, but it was very well balanced. Great as an after-dinner or night cap.

Frederic D.

24th July 2022 at 01:53

Increased the cream to 3/4 oz. and mixed it with the rest of the ingredients because my wife requested a "creamy dessert drink" to go with her Biscoff cookie. She very much enjoyed it, will definitely add it to our rotation.

Lynette Clayton

5th March 2022 at 21:17

I think mixing vs floating might be better, I could probably improve my floating skills. The cream didn't look as good

Stuart Davies

14th December 2021 at 17:23

Yes probably a great desert cocktail but this was pretty good before dinner too ?
I added a strip of orange zest and floated the cream across only half of the glass to bring that calorie count down to about 346. Expecting a call from weight watchers very soon…

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