A flaming drink is a cocktail or other mixed drink that contains flammable, high-proof alcohol, which is ignited before consumption. The alcohol may be an integral part of the drink, or it may be floated as a thin layer across the top of the drink. The flames are mostly for dramatic flair. However, in combination with certain ingredients, the flavor of the drink is altered. Some flavors are enhanced, and the process may impart a toasted flavor to some drinks.
While alcohol has historically been both consumed as a drink and used as fuel for fire, the first instance of a flaming alcoholic drink is uncertain. [ citation needed ]
Many traditional recipes for food incorporate flaming alcohol as a key process or ingredient. This method of cooking is usually referred to as flambé. Bananas Foster, cherries jubilee, bombe Alaska, crêpe Suzette, steak Diane, and coq au vin are a few well-known dishes that utilize this method for both imparting complex flavors in the food and, in the case of all but the last, a spectacle performed at the tableside. During the Victorian era, flaming steamed puddings became a tradition. [1]
In the mid-1800s, a typical saloon would serve basic spirits, such as whiskey, brandy, or gin. For a sweet variation, a little sugar might be added. [2] For special occasions and depending on availability of the ingredients, various punches, toddies, egg nogs, grogs, or mulled wines might be provided, especially at social events. Somewhere between at least the 1600s and the 1860s, people began to light the alcohol on fire.[ citation needed ]
The first bartender's manual, written by Jerry Thomas and published in 1862, contains the recipe for the first flaming cocktail, the blue blazer. [3] The book, How to Mix Drinks, describes [4] : 76–77 how to turn a hot toddy made with Scotch into a "blazing stream of liquid fire": [5]
197. Blue Blazer.
(Use two large silver-plated mugs, with handles.)
- 1 wine-glass of Scotch whisky.
- 1 do. Boiling water.
- Put the whisky and the boiling water in one mug, ignite the liquid with fire, and while blazing mix both ingredients by pouring them four or five times from one mug to the other, as represented in the cut. If well done this will have the appearance of a continued stream of liquid fire.
- Sweeten with one teaspoonful of pulverized white sugar, and serve in a small bar tumbler, with a piece of lemon peel.
The "blue blazer" does not have a very euphonious or classic name, but it tastes better to the palate than it sounds to the ear. A beholder gazing for the first time upon an experienced artist, compounding this beverage, would naturally come to the conclusion that it was a nectar for Pluto rather than Bacchus. The novice in mixing this beverage should be careful not to scald himself. To become proficient in throwing the liquid from one mug to the other, it will be necessary to practise for some time with cold water. [4] : 76–77
The cocktail was prominently featured in Samuel Fuller's period journalism drama, Park Row (1952).
Bars have been shut down specifically due to failure to follow fire codes and reckless endangerment of patrons. [6] Bartenders have also suffered burns from flaming drinks. [6]
The art of preparing mixed drinks with style and pizazz, as opposed to simply pouring sedately from a bottle, is referred to as flair bartending. A little flair, such as a quick flip or spin of a bottle, is a fairly common way for bartenders to impress patrons and enhance the drinking experience. However, preparing a flaming drink for a patron represents a significantly escalated level of flair. Bars and nightclubs that specialize in this style of bartending tend to develop reputations for it, and people visit the establishment as much for the show as they do for the drinks. [2] [6] [7] [8]
The skin of most citrus fruits, especially oranges and lemons, contains flammable volatile oils. [6] When a slice of peel is squeezed over a drink above a flame, such as from a match or a lighter, the resulting spray passes through the flame and is slightly caramelized and produces a sparkle effect. [9] [10] [11] Any change in flavor is subtle, but the act of setting a spray of orange oil is performance more than culinary enhancement. This technique can be done anytime a twist of citrus is called for in a drink recipe; however, drinks with stronger flavors are better for this than delicate ones. Since, after squeezing, the peel will be rubbed around the edge of the glass and then placed in the drink, it is best to use very clean fruits. Also, the fresher the fruit, the more oil there will be within the skin. [9]
A lemon, lime, or small orange is cut in half, hollowed out, and then typically floated inside an ornate tiki bowl filled with mixed liquors and fruit juices (such as a scorpion bowl group cocktail), or simply placed inside a large brandy snifter. A small amount of overproof rum (45% ABV or greater) is then poured into the hollowed out shell and carefully set on fire.
Placing a sugar cube inside the shell helps in two ways. First, it acts as a wick to present a better flame, and secondly, it adds weight to the shell and helps to prevent it from tipping into the drink. The caramelized sugar cube is edible if it is not burned too badly. [12] A fruit shell with flaming sugar may also be placed on a drink for presentation or for delaying the lighting of flaming shots. A smaller fruit slice or peel may also be used instead of a citrus half, especially if the slice is meant to be bitten into after drinking the alcohol; small fireproof dishes may also be used. [2]
Absinthe is traditionally prepared following the French ritual, in which sugar cubes are slowly dissolved into the absinthe by the pouring or dripping of ice-cold water over the cubes; the mixture of the water with the hydrophobic botanical oils in absinthe causes it to become cloudy, or louche . While this traditional method of preparation involves no flame, absinthe is a highly flammable liquor and is thus suitable for use in flaming cocktails.
An alternative, Bohemian (Czech) ritual involves fire, but does not (directly) ignite the actual drink itself. Instead of slowly dissolving the sugar with cold water, the sugar cube is doused in absinthe and lit on fire. This results in caramelized sugar dripping into the absinthe, which considerably changes the flavor. [7] This fire ritual is a modern invention, originating in the 1990s and initially meant to distract from the fact that Czech absinthes of that era were often simply overproof vodkas with artificial coloring and flavoring. The pyrotechnic nature of the ritual has nevertheless resulted in a degree of enduring popularity even as the quality of such absinthes improved. [13] [14]
Many different liquors and combinations thereof can be used as ingredients in a flaming drink. In theory, any drink with 40% = 80 proof or more alcohol will ignite, although it takes at least 50% = 100 proof to produce a steady flame. [15] This is a list only of ones mentioned in verifiable mainstream media sources. Any comments about liquors are attributed to the listed sources
Beer, with its high water content, is used in many cocktails both to quench flames and for flavor. For example, in the flaming Dr. Pepper, a flaming shot glass full of liquors is dropped into a large beer mug and immediately consumed. [7]
There are many flaming drinks, and creative bartenders frequently invent new drinks and variations on existing drinks. This is a list only of drinks mentioned in verifiable mainstream media sources. Any comments about drinks are attributed to the listed sources.
A cocktail is a mixed drink, usually alcoholic. Most commonly, a cocktail is a combination of one or more spirits mixed with other ingredients, such as juices, flavored syrups, tonic water, shrubs, and bitters. Cocktails vary widely across regions of the world, and many websites publish both original recipes and their own interpretations of older and more famous cocktails.
The old fashioned is a cocktail made by muddling sugar with bitters and water, adding whiskey or sometimes brandy, and garnishing with an orange slice or zest and a cocktail cherry. It is traditionally served with ice in an old fashioned glass.
The Zombie is a Tiki cocktail made of fruit juices, liqueurs, and various rums. It first appeared in late 1934, invented by Donn Beach at his Hollywood Don the Beachcomber restaurant. It was popularized on the East coast soon afterwards at the 1939 New York World's Fair.
A bitters is traditionally an alcoholic preparation flavored with botanical matter for a bitter or bittersweet flavor. Originally, numerous longstanding brands of bitters were developed as patent medicines, but now are sold as digestifs, sometimes with herbal properties, and as cocktail flavorings.
The martini is a cocktail made with gin and vermouth, and garnished with an olive and/or a lemon twist. Over the years, the martini has become one of the best-known mixed alcoholic beverages. A common variation, the vodka martini, uses vodka instead of gin for the cocktail's base spirit.
The term punch refers to a wide assortment of drinks, both non-alcoholic and alcoholic, generally containing fruits or fruit juice. The drink was introduced from the Indian subcontinent to England by employees of the East India Company in the late 17th century. Punch is usually served at parties in large, wide bowls, known as punch bowls.
A bartender is a person who formulates and serves alcoholic or soft drink beverages behind the bar, usually in a licensed establishment as well as in restaurants and nightclubs, but also occasionally at private parties. Bartenders also usually maintain the supplies and inventory for the bar. As well as serving beer and wine, a bartender can generally also mix classic cocktails such as a Cosmopolitan, Manhattan, Old Fashioned, and Mojito.
Eggnog, historically also known as a milk punch or an egg milk punch when alcoholic beverages are added, is a rich, chilled, sweetened, dairy-based beverage. It is traditionally made with milk, cream, sugar, egg yolks, and whipped egg whites. A distilled spirit such as brandy, rum, whiskey or bourbon is often a key ingredient.
Liquor or distilled beverages are alcoholic drinks produced by the distillation of grains, fruits, vegetables, or sugar that have already gone through alcoholic fermentation. Other terms for liquor include spirit, spirituous liquor or hard liquor. While the word liquor ordinarily refers to distilled alcoholic spirits rather than beverages produced by fermentation alone, it can sometimes be used more broadly to refer to any alcoholic beverage.
A liqueur coffee is a caffeinated alcoholic drink that consists of a shot of liqueur, mixed with coffee. It is typically served in a liqueur glass, often accompanied with cream and sugar. Coffee liqueur beverages are served in different fashions and can be found throughout many countries. One of the most popular liqueur coffee beverage is commonly known as Irish coffee. Liqueur coffee beverages are largely classified as cocktails as well as digestifs which are aimed at aiding the digestive process typically after a meal.
Various unique terms are used in bartending.
A shooter, or shot, is a small serving of spirits or a mixed drink, typically consumed quickly, often in a single gulp. It is common to serve a shooter as a side to a larger drink.
The B-52 cocktail is a layered shot composed of coffee liqueur (Kahlúa), Irish cream, and Grand Marnier. When prepared properly, the ingredients separate into three distinctly visible layers.
Cocktail garnishes are decorative ornaments that add character or style to a mixed drink, most notably to cocktails.
A "fizz" is a mixed drink variation on the older sours family of cocktail. Its defining features are an acidic juice and carbonated water. It typically includes gin or rum as its alcoholic ingredient.
Flaming volcano is a large tropical group cocktail typically made with rum, brandy, pineapple juice, orange juice, and orgeat syrup. Many variations exist, and the cocktail in the 21st century is more about the presentation than an adherence to a set list of ingredients. It is usually a multi-user drink, served to a group in a special vessel known as a volcano bowl, which is a decorative ceramic bowl designed with a rising central hub feature resembling a volcanic cone. The cone includes a "crater" reservoir which can be partially filled with rum or another flammable liquor. The crater liquor is carefully ignited when serving, creating a mild volcanic ambiance with its central blue flame.
Death in the Afternoon, also called the Hemingway or the Hemingway Champagne, is a cocktail made up of absinthe and Champagne, invented by Ernest Hemingway. The cocktail shares a name with Hemingway's 1932 book Death in the Afternoon, and the recipe was published in So Red the Nose, or Breath in the Afternoon, a 1935 cocktail book with contributions from famous authors. Hemingway's original instructions were:
"Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly."
A lemon drop is a vodka-based cocktail that has a lemony, sweet and sour flavor, prepared using vodka, triple sec, and fresh lemon juice. It has been described as a variant of, or as "a take on", the vodka martini, but is in fact closer to a white lady variant. It is typically prepared and served straight up – chilled with ice and strained.
The craft cocktail movement is a social movement spurred by the cocktail renaissance, a period of time in the late 20th and early 21st century characterized by a revival and re-prioritization of traditional recipes and methods in the bar industry, especially in the United States. The renaissance was followed by innovation and new techniques, and the movement has spread globally, now forming part of global cuisine.
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Bartending at Wikibooks
