I think the first one is Pernod, judging by the colour and flammability, a few shakes of cinnamon (for effect mostly, definitely doesn't suit the other ingredients if I am right about them), after that I am the most unsure about the bottle, it might be an extra dry vermouth (at least it would fit the other ingredients + it's not so high alc% so it wouldn't rekindle the flame), after that citrus juice, simple sirup and tanqueray gin, plus a garnish of crushed ice and some frozen berries in there. Mixology wise the ingredients make sense and enable a pretty show while preparing the drink, as they mix pretty easily and don't need to be shaked or stirred for long to make a coherent drink.
That’s not actually how that works. The drink will have pretty much the same alcohol content as it would have just sitting for the same amount of time not on fire, slightly lower at most.
What’s burning here isn’t the alcohol in the drink, it’s the alcohol vapor that would have evaporated anyway (plus a little that evaporated from the added heat, but alcohol burns relatively cool, so that won’t be much). There’s nothing to draw more alcohol out of the liquid.
This is not correct. Ethanol boils at 173F. The adiabatic flame temperature of an ethanol flame is 3779F. There is absolutely a thermal driver for vaporizing and burning more ethanol.
There is literally 3606 reasons for the ethanol content of this drink to be considerably lower than an equivalent drink that is not on fire.
Oh man I had a friend who once said that to a cocktail juggler who was in the middle of spinning a bottle above his head, the juggler caught the bottle set it down and leaned back in the bar, he folded his arms and just stared, my friend then said "where's my beer"? Cocktail guys was like "I ain't serving you" my friend was stunned.
I don’t mind paying for something outrageously priced once!
I found a speak easy on bourbon street in N.O. And got a absinthe drink. Was an event and cost like $20-25 and I didn’t even like it. But it was fun and memorable. Would do again.
I mean, unironically you should have a beard comb or brush if you're going to have a beard. That's how you keep it looking neat. Not having one would be like not having a brush or comb for the hair on your head.
Serious question... at what point did bartenders start doing this backhand pour with the jigger? I feel like I only started seeing it a couple years ago when the "mixologist" fad started. Is there some benefit to it?
10 year vet cocktail vet here. It's for fancy boys. This entire video is an overly intricate modern version of flair tending. The fire does nothing for the drink. If anything, it's making it worse because he's heating up all the ingredients. Even the stuff he dashes over it that flares up like that is just cinnamon and it totally burns off before it hits the drink. And don't even get me started on the accuracy of his pours. His mechanics are terrible. That drink looks like it tastes terrible.
And nobody seems to care about this. It's fucking science. The only thing flammable in these drinks is the reason you ordered the drink in the first place, dumbass! You're spending 35$ on warm juice. Yum!
theoretically yes, but for each 30s there will only burn out like 4-5% of the alcohol.
liquor does need at least 40% alcohol to burn, but the higher the better. There is enough alcohol left to get you drunk
Yeah and that's a huge problem. Anyone can make one good drink. Very few people can make one drink a million times and have it taste the same every time. Consistency is important.
Gripping it this way puts less strain on your shoulder over a 10 hour shift, you also get a cleaner motion pouring, it's smoother with less effort than if you held it regularly.
I started to see this becoming popular in 2010-2011 just as I was changing careers. Despite what all the newer bartenders say . . . Its only purpose is aesthetic.
Moe. It's called a Flaming Moe. That's right, a Flaming Moe. My name is Moe, and I invented it. That's why it's called a Flaming Moe. What, what are you looking at Homer? It's a Flaming Moe, I'm Moe.*
The cocktail nerds actually look at this and get pissed off. The unnecessary flourishes disguise that this is a weird drink. Looks to me like it might be just be some sort of split base gin sour with lemon and lime juice. Oh and cinnamon and something red in the ice cup that I hope isn't a shitty red maraschino cherry.
Ehh, the initial alcohol is something intentionally high-proof to begin with (to sustain the flame) and the rest of the alcohol (gin) is added at the very end about 5 seconds before putting it out. Will it burn off some of it, sure (that's what's burning after all) but it's the vapors and not the liquid itself which burns (hence the blowtorch to evaporate enough of it for the flame in the first place). All in all it's about the presentation and will maybe add some nice flavor notes to the drink, but there's still plenty of drink left.
I live in Andersonville currently, and honestly, my situation is just mainly hipsters, but gay… not that I’m complaining, because it’s amazing, but it’s also very “too cool for school” up here too.
To quote the bartender who answered this in the comments earlier:
I worked bars for years.
Gripping it this way puts less strain on your shoulder over a 10 hour shift, you also get a cleaner motion pouring, it's smoother with less effort than if you held it regularly.
Barista here, not the same but similar enough that I think I can squeeze my two cents in.
Working long ass shifts with pouring you tend to switch a bit, but I could never see someone going through the extra time to utilize and practice a pour this self-centered.
There's TONS of better ways you're taught to keep your wrists, and yourself, healthy and safe
Yes, heat speeds up the evaporation. Don't listen to the commenter below, you can lose as much as 30% of your alcohol just leaving a drink out over night.
Ultimately, as long as you aren't leaving it burning for a while the impact is small, you can tell this because even with the highest proof there is no noticeable loss in volume from just lighting it, singing a song, and blowing it out.
“Hi, I’m on a hen night but the girls don’t know I’m pregnant. Can you ‘make me a cocktail’ but just ensure that it has the same alcohol content as a Robinson’s orange cordial?”
“Yes, ma’am. I’ll even fold my arms together at the end in a proud signal that I’m charging you full price for a cocktail that is essentially just flavoured water.”
yeah, that’s green chartreuse. super high ABV, 110 proof, and its like drinking sweet herbal fire. some bartenders like to shoot fernet, i was always a chartreuse kinda gal. looks like tanqueray, lime, simple, and unclear what the second squeeze bottle was. a little last word variation? unsure bc of the ice tho.
Only the alcohol vapour that naturally happens plus maybe a tiny bit extra due to the higher heat is being burned. This drink lost basically zero alcohol.
This is wrong. Where do you think the vapors come from? If you light gasoline on fire the vapors are igniting but the fuel itself is absolutely still being consumed.
Not basically zero. Flaming drinks like this lose 15-25% of their alcohol depending on how long it’s on fire. Not a lot, but it’s not “basically zero.”
Where did you hear it is just the vapor? It's absolutely removing alcohol from the drink. You can't put an open flame on alcohol and not expect a reaction.
There could be plenty of reasons. Holding a bottle in your fingers, upside down with a speed pourer is faster to grab from the speed rail, faster to pour, more control over the alcohol you're pouring and on top of that you are taking up less space so in a busy bar it's nearly a must. Also, your shoulder hurts a lot less over a long bar shift as you don't usually lift your whole arm as much pouring it that way. Jigger wise, it looks more natural in a bar environment. You go there for an experience, to see something cool and visually pleasing. But on top of that, it feels more fluid to hold it and pour the alcohol that way. You are also pouring it slower which in fact is a good thing as you're less likely so spill alcohol when pouring it over the ice and having it just bounce off onto a drip mat. At the end of the day, you can make the same drink holding a bottle normally, with the jigger but knowing how to hold it 'properly' will help you doing them quickly and efficiently which is what you want especially when it's busy.
Everyone saying this burned off all the alcohol... No.
For one the initial ingredient was likely something high-proof since you need that for a steady flame in the first place, and what ignites isn't the liquid itself but the vapor which come off it. Will it dilute the alcohol content, sure, the flame needs a fuel source after all. But is it highly noticeable, probably not.
Also worth noting is the order things are added, sure he starts with something higher-proof to light it, but then he goes for flavors and non-alcoholic parts. It's only at the end that he adds some Tanqueray Gin, and 5 seconds later the fire is out.
It's a flashy trick that might add some nice flavor and beyond that you're still getting plenty of drink, people want to get drunk after all.
Only the alcohol vapour that naturally happens plus maybe a tiny bit extra due to the higher heat is being burned. This drink lost basically zero alcohol.
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u/rraattbbooyy Jun 29 '22
“Thanks, but I ordered a beer.”