Flaming Alcoholic Drinks 1

Flaming Drinks

Something you don’t see too much of nowadays in restaurants due to strict safety and fire codes are alcoholic beverages that are set alight to dazzle customers and wow the clientele. However, in some parts of the world, when one goes to the finer dining establishments where waiters are expected to have a certain amount of flair, professionalism and showmanship, flaming drinks that are prepared by your server at your table can still be had and are a tremendous joy to watch. The drinks are also incredibly tasty and none of the flavor gets sacrificed in the name of putting on a good show.

If you’re lucky enough to be in a region where flaming drinks are allowed and where serving staff are professionally qualified to be making spectacular drinks that are set on fire, then here is a list of drinks along with their ingredients so that you’ll know what to order. We do NOT recommend that you make these drinks at home: it’s far too risky and the art of flaming cocktails is best left to the professionals so that nobody gets burned or starts an accidental fire!

A side note which must be mentioned is that flaming cocktails should be filled to the top of the glass: exposed glass can break easily when exposed to sudden, intense heat. The flames can escape from the drink and set other flammables alight as well. Also make sure you don’t let the flames burn too long; the hot glass can hurt your lip when you go to take a sip.

The Bailey’s Comet

1 cocktail glass
1 ½ oz Bailey’s Irish Cream
1 ½ oz Butterscotch Schnapps
¾ oz Goldschlager
1 tbsp 151-proof Rum
1 dash Cinnamon

Put the Bailey’s, Schnapps and Goldschlager in a cocktail shaker with lots of ice; shake and strain into the glass. Pour the 151-proof rum on top, light on fire, and sprinkle the cinnamon on top. The spice will flame and sparkle, so be careful. Don’t let the drink burn for too long or else it will get lumpy and curdled; blow out the flame before drinking.

The Flaming Sambuca

1 shot glass
Sambuca
3 coffee beans

Fill a shot glass with Sambuca, and place three coffee beans on top. Light the Sambuca, and let the flame burn for a minimum of 10 seconds. Extinguish the flame before drinking.

The Blue Blazer

This drink has a bit of a history behind it; invented by San Francisco bartender Jerry Thomas in the late 1800’s, it was a cocktail that he would only prepare if the outside temperature was below 500 F or if the person ordering it had a cold or the flu. The drink itself is only a basic whiskey punch, but it’s the mixing of the drink that is simply spectacular; this is a drink that only professionals should attempt to make.

2 silver cups
2 ½ ounces of rye whiskey, bourbon or brandy
2 ½ ounces boiling water
1 teaspoon sugar
1 lemon peel

Heat the water, sugar and lemon peel until boiling, discard the lemon peel. In a separate pot, heat up the whiskey. Pour the water into one of the silver cups, and pour the whiskey into the other cup. Light the whiskey on fire and pour the whiskey and water between the two cups without extinguishing the flame. Jerry Thomas would hold the cups one meter apart, and this created a long blue flame. Absolutely not to be tried at home by amateurs!

The Flaming Dr. Pepper

This drink is a favorite among university students and any other people who want to try a flashy drink that tastes great.

1 pint glass, half full of beer
1 shot glass
¾ oz Amaretto
¼ oz 151-proof rum

Pour the Amaretto into a shot glass, and top with 151-proof rum. Drop the entire shot glass into the beer; the beer will extinguish the flame and the entire concoction should be downed at once. The burnt amaretto will mix with the beer, produced a drink that tastes like the iconic Dr Pepper soft drink.

The Flaming Dragon

1 short glass
1 ½ oz. Chartreuse liqueur
1 oz 151-proof rum

Mix the two ingredients together in a short glass, and set on fire. Let the flames burn about 20 seconds, then extinguish. Drink with care to avoid burning your lip on the hot glass.

The Flaming B52

1 shot glass
1/3 oz Kahlua
1/3 oz Bailey’s
1/3 oz Grand Marnier

Before pouring any of the ingredients, make sure that the Grand Marnier is at least at room temperature; it will be difficult to ignite chilled. Pour the Kahlua in the glass first, then layer the Bailey’s over top by pouring it over the back of a spoon. Do the same thing with the Grand Marnier, then set alight. Extinguish before drinking.

The Flaming Leapin’ Lizard

1 short glass
1 oz Chartreuse
1 oz Ouzo
Splash 151-proof rum

Put the Chartreuse and Ouzo in a cocktail shaker with lots of ice, shake and strain into a short glass. Top with a splash of the 151-proof rum, but do not mix it into the drink. Set the drink alight, and let burn for a few seconds. Extinguish before drinking.

Always keep in mind that when you’re drinking a flaming drink, there are some safety precautions that must be taken so that everyone can have a good time yet remain safe. If you’re a bartender, never serve a flaming drink to a person that is intoxicated. Never add more alcohol onto a drink that has already been set on fire; this will only result in a flame climbing up the liquid that is being poured and setting the entire bottle’s contents alight. Finally, always make sure that when you order a flaming drink that it is done in a fairly thick-walled glass; don’t accept a flaming drink in a thin glass because it may very well crack open. Remember, that it’s all about having fun and staying out of harm’s way as well.

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