How to Set Your Drinks on Fire

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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