| How To Cook: |
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1. Stud the strips of orange and lemon peel with 2 cloves each and place them in a skillet or chafing dish with the stick of cinnamon and the 2 teaspoons of sugar.
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2. Set over moderate heat, stirring occasionally with a wooden spoon, until the sugar has melted; pour the Irish whiskey into the pan and light a match to the liquid.
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3. Be sure to step back since the flame will flare up instantly.
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4. Shake the pan back and forth slowly until the flame dies out; pour in the hot coffee all at once and let it come to a simmer. Remove from the heat.
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5. Rub the cut edge of a strip of lemon peel around the inside of each glass or mug and dip the container into a dish of sugar so that the sugar adheres to the inside rim.
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6. Pour in the coffee, trying not to disturb the sugar. Top each serving with a dollop of whipped cream.
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