This jazzy drink, adapted from a recipe found in a family heirloom cookbook from 1931, is a great way to spike brunch or end a meal with an all-in-one digestif and caffeine kick.

Combine in a bottle:

• 1 cup brandy
• 2 cinnamon sticks
• 24 cloves
• The zest of 2 oranges

Put a cork in the bottle and store in a dark place at room temperature for 1 week or longer. When ready to serve, brew:

• Fresh coffee

Stir 1 ounce (2 tablespoons) of the spiced brandy into each cup of coffee along with:

• 1 teaspoon brown sugar

Serve hot, and light it on fire if desired. Makes enough for eight 8-ounce cups of coffee.