by Rebecca Toy
add some sizzle to the season with red-hot flaming cocktails
WHETHER GATHERING WITH LOVED ONES, hosting a holiday party
or getting cozy by a fireplace, a briefly blazing drink fires up the mood. The
traditional technique for a fiery drink is topping the mix with higher-proof
alcohol that readily lights at room temperature. Bartenders prefer spirits
between 110 and 160 proof, like Bacardi 151 or Chartreuse. (Liquors with
even higher proofs, such as 190-proof Everclear, are too volatile.) When
poured gently over the back of a spoon, the liquor floats atop the rest of the
cocktail. Brief heat is crucial to enhancing flavors. Once lit, the high-proof
liquor burns off, warming and condensing the mixture and caramelizing
the liquors’ sugars, heightening previously subtle smokey or vanilla flavors
without bringing out the ethanol.
While flaming spectacles with whiskey and brandy have been popular
since the late 19th century, the modern craft cocktail movement offers more
than traditional tiki bowls or shot stunts like the Flaming Dr. Pepper. As
bartenders play with complex, high-end concoctions, setting garnishes
like lime shells, orange peels and rosemary alight provides the same
showstopping presentation without potentially compromising the cocktail
with remaining overproof alcohol.
For cocktails such as a Limelight or an old-fashioned, add liquor to a lime
shell or a lemon peel. Some recipes add a sugar cube in the shell that will
open up aromas of citrus as it caramelizes. For the coup de grâce, add a
sprinkle of cinnamon to the flame for literal but brief sparks. For stronger
citrus accents, directly light pre-soaked orange and grapefruit peels.
Herbs and spices like rosemary, sage, thyme and cinnamon sticks add smoked,
earthy flavor to cocktails, pairing well with bourbons, whiskeys and mezcals.
Char the herbs and spices on wood and serve smoldering atop the glass. For
additional drama, top the glass momentarily to capture the smoke.
Feeling inspired?
These recipes are delicious ways to bring some warmth to your winter.
Toasted S’More Martini
INGREDIENTS
For the Rim
½ tsp. chocolate syrup
1 tbsp. crushed graham crackers
For the Drink
1 oz. chocolate liqueur (dark or milk)
½ oz. marshmallow vodka
½ oz. heavy cream
1 marshmallow for garnish
DIRECTIONS
1. Dip the glass rim in the chocolate syrup and then in the crushed graham cracker.
2. Pour the chocolate liqueur as slowly as possible over an upside down spoon
into the glass.
3. Mix together the heavy cream and marshmallow vodka in a separate container.
4. Pour the vodka mixture as slowly as possible over an upside down spoon to
make the layered look.
5. Place the marshmallow on a bamboo stick as a skewer.
6. Brown the marshmallow slightly over an open flame (or under a broiler).
Do not allow it to catch on fire.
7. Lay the bamboo stick on the drink and light the marshmallow for effect before
drinking. Stir together the drink and enjoy!
Limelight
INGREDIENTS
2 oz. bourbon (high-proof)
½ oz. lime juice
¾ oz. simple syrup
¾ oz. pineapple juice
3 dashes orange bitters
1 oz. Campari
lime shell
DIRECTIONS
1. Add all ingredients, except Campari
and cinnamon, to a cocktail shaker.
Top with ice and shake until chilled.
2. Add Campari to cocktail glass, along
with fresh ice and strain mix overtop.
3. Squeeze juice from the lime shell, fill
with bourbon, rest it on top of cocktail
and light on fire!
Holy Water
INGREDIENTS
¾ oz. Cognac
¾ oz. spiced rum
¾ oz. orgeat
½ oz. fresh lime juice
½ oz. fresh lemon juice
1 barspoon green Chartreuse
lime shell
sugar cube
DIRECTIONS
1. Pour all of the ingredients into a glass.
2. Add crushed ice to fill and swizzle the
drink until well mixed and chilled.
3. Add lime shell, place a sugar cube inside.
4. Cover it with green Chartreuse.
5. Carefully light the Chartreuse on fire.
6. Enjoy!
