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Flaming drink
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Flaming drink
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.
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. 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. The book, How to Mix Drinks, describes how to turn a hot toddy made with Scotch into a "blazing stream of liquid fire":
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.
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. Bartenders have also suffered burns from flaming drinks.
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Flaming drink
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.
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. 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. The book, How to Mix Drinks, describes how to turn a hot toddy made with Scotch into a "blazing stream of liquid fire":
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.
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. Bartenders have also suffered burns from flaming drinks.
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