Israeli Coffee

• 1 lemon wedge
• 1 1/2 ozs Sabra
• sugar
• coffee
• whipped cream

Rub lemon around the rim of the glass, then dip into a dish of sugar. In front of and alcohol burner or Sterno, rotate the glass over the flame to carmelize the sugar. Place spoon on glass to prevent cracking. Warm Sabrain a pan or a chafing dish. Pour into glass and ignite. Pour in hot coffee, leaving about 1 1/2". Add whipped cream, level to the top of the glass.

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