Place two lumps of Cut Loaf Sugar in a small, shallow dish or saucer and pour over the Sugar 1½ jiggers of Cognac Brandy. Ignite the Sugar and Brandy and let them burn for about two minutes. Then cover the dish or saucer with a plate, and when the fire is extinguished pour the liquid into a small Bar glass and serve.
Posts Tagged ‘flame’
Burnt Brandy
Wednesday, December 31st, 1969Tags: acarpous, brandy, cognac, flame
Posted in The Ideal Bartender | No Comments »
Abricontine Pousse Cafe
Monday, January 1st, 1917Fill Pousse Cafe glass one-third full of Abricontine and add Maraschino, Curacoa, Chartreuse and Brandy in equal proportions until the glass is filled. The ingredients should be poured in one after the other from a small Wine glass, with great care, to prevent the colors from blending. Ignite the Brandy on top, and after it has blazed for a few seconds extinguishing it by placing a saucer or the bottom of another glass over the blazing fluid. Then serve.
Tags: acarpous, brandy, Chartreuse, curaçao, flame, layered, maraschino
Posted in The Ideal Bartender | 4 Comments »
