Toasting Success

by Alex Richmond

Except in the instances of barbecues and toasty roaring fires, most of us can agree with Frankenstein’s exclamation, "Fire, bad." But Frankenstein was not a big drinker. Setting things on fire in a bar is tricky, for sure, and best left to the professionals. Many an eyebrow has been singed due to a too-late exhalation on a flaming shot of sambuca. But flaming drinks, while a leetle bit risky, are fun (perhaps because of the risk), mainly because it’s fun to set stuff on fire when it’s perfectly contained and wholly safe, of course. The caveat is: Always blow out the flaming booze before drinking it.

Think of the science. Does setting booze on fire change any of its chemical properties? Yes. George Reppert, of www.phillysmooth.com, explains, "What's burning is the alcohol." Which is the reason higher-proof liquors, like Bacardi 151, are your best bets. "If you let it burn until the flame extinguishes on its own, you're left with water." Which is the opposite of the point.

Vietnam Restaurant (221 N. 11th St, 215-592-1163) has a number of Polynesian cocktails on offer (and be sure to check out the verbiage for each selection before ordering; phrases like "puritans beware," describing the Virgin's Downfall, are fun to repeat if you're considering ordering a second). The Flaming Volcano for two is booze at its best and fishbowl-size, ensuring you and your date will get smizzashed. The flaming pool of rum in the center should be blown out and dropped, medicine-dropper-style, into the bowl with your straw for maximum effect. You don't want it to turn to water, do you?

Denim (1712 Walnut St., 215-735-6700) has a tasty, toasty holiday-flavored flaming shot: Mexican Apple Pie. They rim the shot glass with canella (a Mexican cinnamon-like spice), mix 1/2 an ounce of Captain Morgan with 1/2 an ounce of Apple Pucker, then add a splash of 151. Flame on, blow out, then drink.

The Hot Apple Pie from Bourbon Blue (2 Rector St., Manayunk, 215-508-3360) is sweeter, a little more complex and festive as hell. In a tumbler, mix 1/2 an ounce of Finlandia vodka and 1/2 an ounce of apple schnapps over ice. Place sugar and cinnamon on a small plate, and splash with 151. Generously rim the shot glass with the mixture. Strain the apple pie shot into the shot glass, taking care not to spill onto the sugared rim. Using a match, light the rim of the glass. Wait a few seconds, and the melted sugar will harden like candy to the side of the glass.

The swanky-but-cozy North Lounge (222 South St., 215-238-0299) has cooked up a variation on a classic: the Flaming Lemon Drop. Lemon wedges are plated, drenched in 151, then covered in sugar. When the sugar is saturated, the bartender sets the lemons on fire, then shakes Absolut Citron over ice. Then, when the sugar is nicely caramelized, blow out the flames, gulp down the chilled vodka and bite the sugary, boozy lemons. It's got a sweet, tart bite, and is great for a big group of partiers.

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