Café Napoleon

Cognac Brandy

• Hot strong black coffee
• Lump (or caster) sugar
• Double cream

Heat a stemmed brandy glass. Pour in one measure of Cognac brandy. Add three cubes of sugar. Fill goblet with hot strong black coffee to within 1 in. of the brim and stir to dissolve sugar. Top off to the brim with double cream poured carefully over the back of a spoon so that it floats on top of the coffee. Do not stir, as the best flavour is obtained by drinking the coffee and brandy through