Recipe Queimada

Ingredients

For 1 litre of orujo we will need 150 g of sugar, the zest of some lemons, pieces of apple or of any other fruit and, finally, some coffee beans.
We will need a large bowl, quite deep, and a long ladle, both of earthenware in order to withstand the high temperatures that the liquid will reach during preparation.

Preparation

Pour the orujo, the sugar and the other ingredients into the bowl. Take a ladleful of liquid and some sugar from the bottom of the bowl. Carefully light one of the borders of the ladle and wait for the flame to spread nicely over it. If the orujo is not very strong or the liquid is particularly cold, it may become necessary to warm up the ladle or to repeat this procedure several times, since alcohol burns more easily at a higher temperature.
When the content of the ladle is burning profusely we will lower it slowly into the earthenware bowl. The flames will spread throughout the surface, and we need to be pay special attention not to let the flames die off on the ladle.
We will then slowly stir the liquid, retrieving the sugar from the bottom for it to caramelize. In this first stage, the flames will be quite vigorous, therefore it is important to avoid spills that may be dangerous.
When the flames calm down slightly, it is time to recite the esconxuro while we continue to stir the liquid, from the bottom to the surface, thus dissolving the sugar completely.
When only a small flame is left in one corner of the bowl it is time to blow it out and to pour the Queimada into small glasses.