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 15 comments for Orange Brûlée.
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Justin Aniello

5th June at 20:28

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

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

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