How to Set Your Drinks on Fire
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- Опубліковано 16 жов 2024
- Get Your Fire Extinguisher Ready! This Episode of Spike's Breezeway Cocktail Hour is lit (yeah, sorry for even writing that)! Join us as we light up the room (and your taste buds) with the art of Tiki cocktails and fire. We'll show you how to use different fuels to set your drinks ablaze and make 3 vintage cocktails that will make your taste buds dance. Watch us whip up the Sidewinder's Fang, a fiery Scorpion Bowl, and the Kona Coffee Grog from Mai Kai. It's time to turn up the heat and impress your guests with your Tiki cocktail skills!
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To make the Cobra's Fang:
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1/2 oz fresh lime juice
1/2 oz fresh orange juice
1/2 oz Passion Fruit Syrup
1/4 oz Falernum
1½ oz 151-proof Demerara Rum
1 dash Angostura Bitters
6 drops Absinthe
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Blend for 5 seconds and pour everything into a glass. Decorate with a cinnamon stick.
To make the Scorpion Bowl:
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6 oz fresh orange juice
4 oz fresh lemon juice
1½ oz orgeat Syrup
6 oz light rum
1 oz brandy
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Blend everything for about 10 seconds. Pour unstrained into a vintage tiki bowl.
To make the Kona Coffee Grog:
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2 cups hot Kona coffee
3 teaspoons honey cream mix (1 part butter to 1 part honey)
1/2 teaspoon cinnamon
1 ounce dark Jamaican rum
1 ounce 151 dDemerara rum
6 strips of lemon peel
6 strips of orange peel
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In a heat-proof pitcher, combine the rum, cinnamon and citrus peels. Stir, set aside and let the rum soak into the peels.
Into a small pan, pour the hot Kona coffee and add the honey mix. Slowly heat. Pour heated (but not boiling) mixture into a coffee grog mug. Take the pitcher and coffee mug to a serving table.
With chopsticks, remove a piece of the orange or lemon peel and set afire. Plunge the peel back into the pitcher, setting the rum mixture ablaze (see photos below).
If possible, pick up the flaming citrus peel pieces and drop them into the coffee grog mug. Pour the flaming rum into the glass, stir with chopsticks and serve. The Mai-Kai adds a cinnamon stick, which is a nice touch.
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Theme music by the Black Flamingos, courtesy of Hi-Tide Recordings
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![Everyone makes this cocktail incorrectly [I'm looking at you, Marriott]](/img/n.gif)
I always wondered how to do this. Thanks for showing us how it's done! Also, really great job with the photography and editing work. Your talent and skills are on full display here. Very entertaining and fun!
Thanks so much!
Such a great memory of a flaming scorpion bowl at the restaurant....wow, thank you so much!
Nice presentation of the Scorpion Bowl. I remember drinking those with friends at The Top of the Wheel restaurant at the top floor of Harvey's Casino in South Lake Tahoe. Good times!
Great show Spike! The vignette at the beginning was epic and the tutorials are always so solid. Thank you!
Personally, I miss the outtakes! I’ll 100% watch and like every time though, your show is rad!
Thank you!
Great show!!
That episode was REALLY fun! Great job tonight! Looking forward to the arrival of my matches and other Breezeway loot!
Thanks, Scott! I can't wait for you to get your stuff either!
It’s so funny to hear the Mai Kai being mentioned! That’s my favorite restaurant down here and I didn’t even know how popular it was.
I would bring everyone who came to visit to that restaurant, and we would always order that coffee at the end. The flame was very blue, and they would pour it back-and-forth and would raise the cup higher off the table with each poor to make the blue flame longer. Everyone would take pictures.
Best show ever!!! Really enjoyed this one...
Loved this episode. Going to try the Lemon extract.
Awesome show. Thanks for the great tips.
Thanks for watching!
Dry bread and lemon extract works really well at our home tiki bar! Love the 151 spray though ❤
You get a soft yellow flame with the lemon oil which gives more visibility than a blue flame 151 burn IMO
So good!
Is there a way to quickly put out the flame? if you don't want to serve it to a guest while its burning
Best fire cocktails I’ve seen are at the Golden Tiki! Once you hear the bell you know there’s gonna be a show! Also, Navy strength Rum is so called as back when warships used gunpowder, they were stored next to the rum barrels. If the rum accidentally leaked into the gunpowder it would still fire!!
Oh wooow...
Great episode, wanted to try fire for ages, thanks for being the guinea pig and taking one for the team.
No sweat. Be careful! 😅
Fun episode!
I've been using the 151 and sugar cube in a spent lime shell method. Definitely gonna have to try lemon extract with toast or crouton!
The best technique overall is a sugarcube soaked with a bit of lemon extract in a lime shell. From there you can jazz it up with a spray bottle of 151 with or without cinnamon for effects
This was awesome! Very fun and informative. Also very relieved the Breezeway did not catch fire. 😊
Me too, hahaha...
That communal drink bowl...while listening to Don Ho perform...magic, just Hawaiian magic.
Really great video! Thanks for sharing the various ways to "blow up" your rum cocktails. I have tried the sugar cube/151 and sugar cube/lemon oil methods and was always a bit disappointed. Will try the "toasted bread" method next. Curious if you've tried lime oil/extract? Also wondering if coarsely ground cinnamon would produce a more impressive lift of sparks than the usual finely-ground type you find sold in markets most of the time.? Love thta atomizer/151 trick, too. Cheers!
Thank you for an amazingly informative show it was GREAT.
Glad you enjoyed it!
Fire! Fire! Heh, heh.... What next -- Frog Baseball? 🙂 (J/K -- loved the show....)
I don't have a volcano bowl, but I do have a bundt cake form. Worked for me!
Hahaha... perfect!
Nice!
another reason to use 151 rum, sugar cube in a lime shell is that the server can just push the shell into the drink with a straw, spoon once they are done with the cinnamon fire show. fire is out with out bread or lemon extract in the cocktail.
Great point
8:29 I was at Hale Pele in Portland, OR on Tuesday and I ordered a Jet Pilot. The bartender was hitting it with so much Cinnamon the flame was nearly hitting the celling.
Geeeze... the only problem that I've found (aside from setting the place on fire) is that you end up with a ton of cinnamon in your drink.
Awesome. I was looking for a substitute food grade fuel for 151. Lemon extract seems to be much brighter and more theatrical. I assume orange extract works just as well.
Great video, Spike! Can't wait to burn down my tiki bar. I must say, I did find your toaster to be a bit offensive. 😊
Hahahahaha...
Have you ever heard of a Tiki lounge called the Pao Pao Cafe? It's most known for it's setting as a fighting tournament venue in SNK's long running King of Fighters series.
Never heard of that place!
Try carefully flipping a spent lime shell inside out next time. It makes a much nicer looking little bowl for the top of your drink.
Demerara sugar --> Run --> Sugar demerara. With fire drinks I'd worry about people with long hair or beards. You could probably find something more themey that that little atomizer (yes). Does the flaming bread in the Scorpion bowl leave any marks or affect the glaze?
I've lit a ton of stuff on fire in that bowl and I've never seen it get stained or discolored or crazed or anything...
It's actually obvious that toast would burn "better" since it supplies extra fuel (the wheat) and because it burns less clean than pure alcohol it has a darker flame.
That intro was 🤌🏻
Thanks!!
In Samoan legend, the mythological figure Tiʻitiʻi Atalaga appears in legends very similar to those recounting the tales of the demigod Māui, found in other island cultures. In one such legend, which is almost identical to the New Zealand fire myth of Māui Tikitiki-a-Taranga, he succeeds in bringing fire to the people of Samoa after a battle with the earthquake god, Mafuiʻe. During the battle, Ti'iti'i breaks off one of Mafui'e's arms, forcing him to agree to teach him of how fire had been concealed by the gods in certain trees during the making of the world.[1] The people of Samoa were thankful to Ti'iti'i for breaking off Mafui'e's arm, as they believed that he was less able to create large earthquakes as a result.[2][3]
In Polynesian spellings, 't' and 'k' are linguistically linked, and in speech, the 'k' sound is typically used in place of the 't' sound. Likewise, the apostrophe can be used to replace either sounds. Thus, the Samoan Ti'iti'i is comparable to the Gilbert Islands' Tiki-tiki, or Hawai'ian Maui-ki'i-ki'i.[4]
Very interesting. Thank you for the lesson!
I literally just found a volcano bowl at goodwill for $3.49 and have been making bowls the last few nights. Perfect timing!
Thanks!
Hello, what's being sprinkled over the drink in 0:26 to make bigger flames?
Here's a philosophical question for you: is a tiki bar a true tiki bar if they don't have flaming cocktails?
I won't judge your answer, this is just for kicks. Love the show by the way.
Haha... Yeah, I think you can have a 'true' tiki bar without fire. Fire just makes it more fun!
Next time show us how to make blue flame cocktail.
Oh man... I'll have to practice that a few more times before I attempt it IN the Breezeway.
Great vid Spike! Literally and figuratively FIRE! 🔥One of the most amazing flaming cocktails I've experienced was the famous tableside Spanish coffee at Huber's, the oldest bar in Portland (OR). Not tiki, but it does have 151 and Kahlua! Here's just one example of the "show": ua-cam.com/video/MpvSwBDsfYA/v-deo.html
Holy smokes, that was a lot of 151 in that drink.
4:39 fun fact this is why NASCAR banned pure Alcohol based fuels and mix it with 15% gasoline.
I had had flaming drinks before but the first time i ever had one where bread/toast was used was actually at Smuggler's Cove. And it SUCKED. It was so off putting trying to enjoy a tropical drink having the smell of burnt bread lingering in the air after the flame went out.
Yeah, that was my thought about the bread too...
Is this alcoholic lemon extract? Since you don't seem to add any overproof rum to it.
lemon extract is flammable by itself
No gin in the scorpion bowl?
There were different recipes for Scorpion Bowls over the years. The recipe that I used is from Trader Vic's in the 1950s.
Ok, how many people burned their eyebrows sipping that drink?
Hello.
Spike, I'm an avid cook and have found if you use a bland bread, cut into cubes and put in a 250 deg F oven until completely dry the "croutons" work excellent for drinks. The added benefit of completely dry cubes is they won't mold when storing for a long time in a ziplock bag. Enjoy! Thank for the sugar test! I've wondered but never tried, and ditto the lemon extract...try other extracts for interesting aromas
Thanks fo the tip!! I do want to try croutons as well. They would store really easily... But really, I think the sugar cube (for storage and flame quality) is plenty good for my needs.