‘Cremat’ is whimsically named for a traditional Catalan drink: ‘Rom Cremat’, or burnt rum. It is made and consumed during Catalan festivals in the late summer and autumn. Because it is a large flaming drink, it is usually made and consumed outdoors. Below is a recipe for Cremat. There are a few different variations: some have brandy added, and some have more emphasis on strong coffee. The recipe provided here is mostly burnt rum, which produces the most spectacular presentation. While making this drink you will have many excellent opportunities to ignite your home, your friends, or yourselves. Our advice is to be careful and to do this on an outdoor patio with a fire extinguisher or functional garden hose nearby.

Ingredients
1.75 liters cheap dark rum
2 to 3 tablespoons sugar
1 fresh cinnamon stick
1 tablespoon whole coffee beans
1/2 lemon peel

Mixing Instructions

Add all ingredients to a shallow terracotta pot. Set it on fire. It does light, although you may expend a few matches in the process. Avoid dropping matches in the drink. A propane torch would be very handy for this. After it is lit, stir the beverage slowly with a long metal spoon until 2/3 to 1/2 of the liquid remains, then serve.