Flowering drinks include cocktails and other mixed drinks containing flammable and high-impact alcohols, which are ignited before consumption. Alcohol can be an integral part of the drink, or it may drift as a thin layer at the top of the drink. Fire is mostly for dramatic talent. However, in combination with certain ingredients, the taste of the drink changed. Some flavors are enhanced, and may give a burning flavor to some drinks.
Combining fire with alcohol can be dangerous. Appropriate precautions must be taken to ensure the safety of bartenders and customers who drink. Fire should always be lit from the area where the patron is located to ensure its safety. Drinks should not be consumed while the fire is still on. Drinking utensils can be very hot to hold or drink, and they can cause burns. In addition, there is always the risk of spills or catching other objects that are burning, especially if the customer is drunk. The server should bring shots or soft drinks with caution while sending to the table. In addition, only experienced bartenders should turn on the shots given before presenting or submitting to the server. The untrained bartender must refrain from handling the fire.
Video Flaming beverage
Histori
Alcohol has been consumed as a drink for thousands of years. It has been used as a fuel for fire for a long time as well. Just when people start to combine alcohol in drinks with an uncertain fire.
Many traditional recipes for food include flammable alcohol as a key process or ingredient. This cooking method is usually referred to as flambà ©. Bananas Foster, cherry jubilee, Alaska bombe, cr衪pe Suzette, Diane steak, and coq au vin are some of the famous dishes that use this method to provide a complex flavor in food and, in all cases except the latter, the spectacle is done on tableside. During the Victorian era, steamed puddings became a tradition.
Initial drink
In the mid-1800s, a typical saloon would serve basic spirits, such as whiskey, brandy, or gin. For sweet variations, a little sugar can be added. For special occasions and depending on the availability of ingredients, various blows, toddlers, egg nogs, alcoholic beverages, or teary wine may be provided, especially on social occasions. Between at least 1600s and 1860s, people started lighting alcohol on fire.
Blazer Blue Blazer
The first bartender's manual, written by Jerry Thomas and published in 1862, contains a recipe for the first flaming cocktail, Blue Blazer . The Book, How to Mix Drink , explains how to change the hot toddy made with Scotch into a "liquid flame":
- 1 glass of Scotch whiskey wine.
- 1 do. Boiling water.
- Put whiskey and boiling water in one cup, light the liquid with fire, and while smoldering, mix the two ingredients by pouring them four or five times from one cup to another, as represented in the chunks. If done well it will have a continuous flow of liquid flame.
- Drink with a teaspoon of white sugar, and serve it on a small tumbler bar, with a slice of lemon rind.
The "blue blazer" does not have a very melodic or classic name, but it feels better to the ceiling than it sounds to the ear. One who sees it for the first time in an experienced artist, combining this drink, will naturally come to the conclusion that it is a nectar for Pluto rather than Bacchus. Beginners in mixing these drinks should be careful not to hurt themselves. To become proficient in discharging fluid from one cup to another, it will be necessary to practice for some time with cold water.
Maps Flaming beverage
Security
The bars have been specifically disabled due to failure to follow the fire code and harm the customers recklessly. The bartender also suffered burns from a flaming beverage.
Flair bartending
Art prepares mixed drinks with style and pizazz, not just pouring sedation from a bottle, referred to as flair bartending. Little talent, such as flipping or turning bottles, is a common way for bartenders to impress customers and improve the experience of drinking. However, preparing the flaming beverage for the protector is the overall level of other talents. Bars and nightclubs specializing in this bartending style tend to develop a reputation for it, and people visit the venue for performances like they do for drinks.
Touch of flame orange
Citrus fruits, especially oranges and lemons, contain volatile oil that is flammable. When the skin incision is pressed over a drink over a fire, such as from a match or match, the spray produced passes through a fire and a bit of caramel and produces a sparkle effect. Every change in flavor is subtle, but the orange oil spray regulation action is more performance than a culinary improvement. This technique can be done anytime with a touch of oranges mentioned in the drink recipe; however, drinks with stronger flavors are better than soft ones. Because, after squeezing, the skin will be rubbed around the edges 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 that is in the skin.
Floating lemon shells
Lime or lime is perforated and floated in a bowl or liquid mixing liquor and fruit juice excessive. Overproof rum is poured into a hollow and burned shell. Small refractory dishes of the same proportion can be used instead of orange peel. Placing the rock sugar inside the shell helps in two ways. First, it acts as an axis to bring a better flame, and second, it adds weight to the shell and helps prevent tipping. Caramel sugar can be eaten if not burned too badly.
Absinthe
When drinking absinthe, it is traditionally prepared after a French ritual, in which cubed sugar is slowly dissolved into absinthe by pouring cold water over sugar. Absinthe is a flammable liquor, and can be used in a lighted cocktail. The alternative Bohemian Ritual (Czech) involves fire, but it does not really ignite its absinthe over the fire. Instead of slowly dissolving the sugar with cold water, it was doused in absinthe and flamed fire. This produces caramelized sugars dripping into the absinthe, altering the taste significantly. There are several other rituals that can be used to prepare absinthe.
Alcohol used
Many liquors and different combinations can be used as an ingredient in a flaming beverage. In theory, any drink containing 40% or more of alcohol will be lit, although it requires at least 50% to produce a steady flame. This is the only list mentioned in the main verifiable media sources. Any comment about liquor is given to the listed source.
- Amaretto
- Cognac
- Everclear
- GinÃ, - burns, but the flame is not as beautiful as alcohol with higher proof
- Grand MarnierÃ, - it smells fun while burning
- KahlÃÆ'ºa
- Overheated rum (also known as Rum 151)
- Bacardi 151Ã, - burns especially clean and fast
- Sambucca - produces a beautiful blue flame and has a different anise odor.
- Scotch whiskey
- VodkaÃ, - produces great fire, blue, and beautiful.
Beer, with a high water content, is used in many good cocktails to satisfy fire and for flavor. For example, in Flaming Dr. Pepper, a shotgun full of liquor dropped into a large beer glass and immediately consumed.
List of flaming drinks
There are plenty of lighted drinks, and creative bartenders often find new drinks and variations on existing drinks. This is the only drink list mentioned in the main verifiable media sources. Any comments about the drinks are given to the listed sources.
- Absinthe
- Flaming B-52
- Backdraft
- Blue Blazer
- Flaming Dr. Pepper
- Flaming volcanoes, volcano bowls, or love tiki bowls
- Flaming Zombies
See also
- Flaming Moe
- Cocktail list
References
External links
- Borrowing on Wikibooks
- Media related to Flaming drinks on Wikimedia Commons
- Gulpology.com: Delicious cocktail recipe from expert gulpologists
Source of the article : Wikipedia
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