The drink that sets fire to the name. "Burning" drinks: cocktails, grogs, punches - spectacular serving

Surely you want to advance a little in your art of making alcoholic cocktails. The time has come to learn how to skillfully prepare burning, fiery drinks. Here we will look at several ways to prepare drinks, and also try to understand the reasons why fire cocktails are so popular. The main rule that must be strictly followed, no matter what cocktail you decide to create, is safety. Always think carefully before starting all these games with fire, the danger of which no one has canceled. If you are already in a state where any drink, not even a fiery one, will be superfluous, you have drunk enough - it’s better not to flaunt your bartending skills, but go home.

What is the attraction of fire drinks?

Taste

Burning lowers the liquid content of the drink, making it taste richer and deeper. For example, below is a recipe for making a flaming Doctor Pepper, in which caramel amaretto gives the drink a unique taste.

Temperature

If you set fire to a drink, its temperature rises, doesn't it? If you want to make a fiery cocktail and then drink it separately, without mixing it with anything before, then experiment. If dinner has already passed, then it is better to follow the example of the Italians and light the sambuca for a few seconds, which will be the perfect ending to an Italian dinner with carbonara pasta, because the taste of the drink will noticeably improve. Remember to extinguish the flame before drinking.

This is extremely important. Today, it is very important to prepare fire cocktails, and the point is not even that fire improves the taste, aroma and raises the temperature of the drink. It's all about the show. Fire is a wonderful ally when it comes to an incendiary party. And besides, a flaming drink is pretty romantic.

How to light a drink

By itself, alcohol is flammable, so any alcoholic beverage will burn. In the art of making fire cocktails, it is important to take drinks of 80-degree strength and above as a basis. Some drinks have a lower strength, but ingredients such as sugar play a major role. Try experimenting with lower strength drinks as well, using the methods described below.

Burning Cocktail Floater

To prepare it, you will need a high-strength drink (for example, Bacardi 151 rum) and a liquor, such as Chartreuse.

A drink of a higher strength will always “lay down” on top of the one with a lower strength. Therefore, almost any other alcohol can be used with Bacardi 151 rum.
To avoid unwanted mixing, pour it into the glass very carefully. It is best to pour rum over the handle of a spoon.
Pour the rum in a thin stream so that at the end it forms a second layer above the base.
Before setting fire to the drink, be sure to wipe the alcohol from everywhere if you suddenly dripped or spilled somewhere. Rum can be taken back.
Put the flame on the rum. It is recommended to take long matches. If you use short ones, keep your fingers away from the fire, because when you prepared the drink, you could accidentally drip onto your hands.
Alcohol burns with a blue flame, which is especially noticeable in the dark. Just because you didn't see the flame right away doesn't mean you haven't set the drink on fire. If you are a beginner, then you can turn on the light - you will feel more confident.
The base drink itself will not burn, the rum will do it for him, and you can easily show your friends such a small show, while using any alcohol that they like as a base.

Flaming Doctor Pepper

Ingredients: beer (preferably amber, but in the absence of it, any other will do), strong rum, Amaretto, a large glass, a shot glass.

Fill the glass ½ or ¾ full with beer;
Fill the shot glass ¾ full with Amaretto;
Pour the rum over the Amaretto;
Light the rum and let it burn for a few seconds;
Tip the burning glass into the beer and quickly drink the contents;
Before lowering the contents of the stack into the glass, you can extinguish the flame.

burning stack

Most recipes suggest using medium-strength alcohol. Since drinks such as Bacardi 151 and similar will burn at room temperature, less strong alcoholic beverages require a higher temperature. In order to easily ignite them, we suggest that you first reduce the dose of the drink - that is, use a stack.

If you want a simple burning drink, you can drop a burning match into the pile for a few seconds.
The flame will heat it up, and after a while the drink will catch fire. This is the easiest way.
In order for the drink to catch fire faster, fill the glass with it almost to the brim and pour a little into the spoon. Ignite the drink in the spoon and plunge it into the stack - this will ignite the drink faster.
Surely you know about the elementary safety rules, but we will remind you of them again: always extinguish the flame before drinking. Avoid underfilling the stack - clean glass that does not come into contact with alcohol can crack under fire. But pouring the drink, filling it almost to the brim, should not be done either - you will then extinguish the flame, and you should think about how you will do it. You will not blow off a burning layer of alcohol on the table!

Burning B-52

The drink did not get its name from a pop group at all. An American bomber gave it its name, hence the craving for fire in this layered cocktail.

Ingredients: 1/3 Kahlua, 1/3 Bayleys, 1/3 Grand Manie.
Pour the Kahlua liqueur into the pile;
Top up with a layer of Bayleys;
Top layer Grand Manier;
Set fire to the drink

Cocktail Backdraft

Preparing this cocktail is not very difficult, rather, it requires special care, but the result is worth it.

Put a glass of sambuca on a saucer.
Pour some Cointreau into a large glass and swirl the glass to coat the sides.
Ignite the liquor and keep it burning as long as its temperature allows you to hold it in your hands.
Pour the flaming drink into the Sambuca glass, setting it on fire.
Sprinkle some cinnamon on top of the burning cocktail and hold another glass upside down over it, trapping the vapors. Soon the flame will go out.
Then, traditionally, an empty glass with alcoholic fumes is clamped with the palm of your hand, a straw is inserted into it and these fumes are sucked out. In general, this is everyone's business, but we warn you that it is dangerous to use alcohol vapors in this way and is not recommended.

If you have followed all the recommendations outlined above, have not neglected the precautions, you can consider yourself a master in the preparation of burning drinks. Surprise your friends - stand at the bar and say that an enchanting performance with fiery drinks is about to begin. A little practice, and no doubt, you will become indispensable at any party.

People always want bread and circuses. Burning cocktails can be attributed to one of these spectacles. The very process of preparing such extreme drinks fascinates and delights everyone onlookers, although the spectacle mainly depends on the skill level of the bartender.

A striking characteristic of fiery cocktails is their strength, which is why they are popular for the most part among males. The beautiful half of humanity is also not averse to watching such "performances", because burning alcoholic cocktails are a whole art.

The first association that comes to mind when seeing this cocktail is a burning iceberg. Or a song of ice and fire. The composition of the drink includes gin, Jägermeister liqueur and Limoncello. There are two options for preparing “fire ice”: in the first case, all components are poured in layers, starting with Limoncello, and in the second, the sequence is unimportant - three types of alcohol are simply mixed in a shaker. But one thing remains unchanged: before drinking, the cocktail must be set on fire.

9. Burning Huntsman

Dark beer and Jägermeister liqueur at first glance seem not the most traditional and, frankly, not the best combination. But in certain circles it's a classic. This composition is found in many cocktail cards. In combination with Jaeger, the beer acquires a noble coniferous aftertaste. The specificity of the cocktail lies in its preparation: the ingredients are not mixed in advance - a pile of burning liquor is lowered into a mug filled with beer.

8 Cherry Nipples (Slippery Nipple)

Perhaps the most "feminine" cocktail of our rating. Baileys liqueur gives the drink a pronounced sweetness that will appeal to beautiful ladies. In addition, the composition of the drink includes Sambuca (in proportions of 50 to 50 with Baileys). Ingredients are poured into a stack in layers, starting with Sambuca. Traditionally, the cocktail is topped with a large drop of cherry syrup, which, passing through a layer of cream liqueur, resembles a ripe cherry.

7. Area 51

The basis of this cocktail is the famous Japanese melon liqueur Midori. It gives the drink not only a rich spicy aroma and taste, but also a beautiful light green hue. The recipe is very simple: light rum and Jägermeister liqueur are poured into a glass of Midori.

6. Fire chariot

Sambuca and vodka - it would seem that with such a composition it is impossible to make a mistake and do something wrong. But the preparation of this cocktail requires special care: it is necessary to pour vodka into sambuca so carefully that the layers do not mix. Otherwise, the whole color of the drink disappears. The ingredients are taken in a ratio of 50 to 50 (25 grams each).

5. Green 52 (Mexican)

A green variation of the famous B-52 shot. The color of the drink is provided by everyone's favorite green absinthe. In addition to it, Baileys and Kalua liqueurs are present in the composition. The ingredients are poured in layers: starting with Kalua and ending with absinthe. However, the order in which the liqueurs are added is not critical. It is recommended to drink the cocktail through a straw, but you can blow out the fire and quickly drink it in one gulp.

4. Bomb

The name of this cocktail is not taken from the ceiling, but is quite justified and deserved. The concept of it becomes clear upon completion of the preparation of the drink. First of all, light beer is poured into a large glass, into which a glass of tequila is placed with tongs, and then Blue Curacao syrup and Strawberry and Cointreau liqueurs are poured along the walls into the glass. But there is a more extreme version of the cocktail: first, liqueurs are poured into the beer, and at the end, a burning glass of Blue Curacao is thrown into it. Everything in the glass starts to sizzle and explode. Not a cocktail, but a real show.

3. B-52

The most popular burning shot in the world. It can be found on the menu of almost every club, bar and restaurant. It's all the fault of a bright combination of sweet creamy coffee liqueur with a fresh orange note that Cointreau gives. B-52 is also poured in layers, starting with the most "pedigreed" - coffee, ending with the freshest - orange liqueur. Creamy Baileys acts as an intermediary between these two extremes.

2. Sambuca

The most concise drink of our rating. It contains only sambuca (well, coffee beans in a bite). But everything is not as simple as it seems. Setting fire to and drinking sambuca correctly is an art. This will require one glass, one glass and a straw. And also a video lesson on cooking Sambuca. Don't forget to chew on the coffee beans at the very end.

1. Absinthe

First you need to set fire to the ice absinthe. Then put a piece of sugar on a special spoon and hold it over burning alcohol. The sugar will begin to melt and drip into the glass, crystallizing at the bottom. When the number of round brown crystals fills the remaining fifth of the glass, remove the spoonful of sugar. Prepare a cocktail tube.

Blow out the flame and immediately, lowering the tube into the glass, without stopping, drink all the liquid contents of the glass through it in several quick large sips, be sure to pass it all over the tongue in order to feel the taste deeper. If everything is done quickly and correctly, the abrupt transition from scorchingly icy absinthe at the bottom to unbearably hot on the surface, accompanied by a pleasant sweetish aftertaste, will be one of the most unforgettable sensations that you want to experience again and again.

Undoubtedly, burning cocktails are an exciting and aesthetic spectacle. But the first and most important thing to remember is always safety. No wonder there is an expression "If you like to drink absinthe - love and wear wigs."

Burning cocktails are power. After all, you can set fire to not only absinthe, but also various other drinks. The cold season is just beginning, when you need to warm yourself by all means so as not to freeze your back to the chair. So set it on fire, man, what are you up there for?

1. Pumpkin pie

1/3 shot Kalua;
1/3 shot of Baileys;
1/3 shot of tequila (white);
cinnamon.

Carefully pour the drinks in layers: Kahlua down, Baileys in the middle, tequila up. Light up the tequila and throw in the cinnamon. Flip. It looks like a warm pumpkin pie.

2 Flaming Lamborghini

30 g Kalua;
30 g Sambuca;
30 g of blue Curacao;
30 g Baileys.

Pour sambuca and kahlua into a cocktail glass and put a straw there. Baileys and Curacao are poured into two different shots and placed on opposite sides of the glass. We set fire to the mixture in the glass and begin to drink through a straw (we suck in one sitting). When the glass is almost empty, pour in Baileys and Curacao and continue to drink!

3. Burning Doctor Pepper

¾ shot Amaretto;
¼ shot of rum;
½ glass of beer.

Top the shot with Amaretto rum to make the mixture flammable. Pour the contents of the shot into the beer pint, which already contains half a glass of beer. Ignite the mixture from above - let it burn a little. Then close the mug to extinguish the fire, inhale the steam. The drink will taste like Dr. Pepper.

4. Burning B-52

1/3 shot Kalua;
1/3 Baileys;
1/3 shot Cointreau;
a couple of drops of rum.

Pour Kalua into the shot, then a layer of Baileys, and spoon Cointreau on top. All layers must be poured either on a spoon or on a knife blade, leaning it against the glass. Add some rum on top and set it on fire! You can then drink in one gulp or through a straw.

5. Reverse thrust

This is a tough drink. You have to be a good craftsman to cook it.

45 g Cointreau;
45 g Sambuca;
a little cinnamon;

Put a saucer on the table. Place a shot with Sambuca on it. Take a pint and pour the right amount of Cointreau into it. Light Cointreau and shake the pint until the sides are warm. Pour the burning Cointreau into the shot, thus igniting the Sambuca and spilling the flaming mixture on the saucer. Holding the pint upside down over the saucer to collect the precious alcohol vapours, add some cinnamon to the drink from a safe distance and then cover the saucer completely.

Extinguish the flame and remove the pint from the saucer. Quickly toss a few ice cubes into the pint and immediately cover it with the palm of your hand to keep the alcohol from evaporating. Shake the pint vigorously a few times and inhale the vapors with a straw. Then, using the same straw, drink what is left on the saucer. To heighten the effect, everything must be done very quickly and spectacularly.

6. Flaming Sambuca

30 g Sambuca;
3 coffee beans.

Put the coffee beans in the shot and add the Sambuca. Light it up and let it burn for 10 seconds. Cover the shot with your hand to put out the flames and inhale the vapors. Drink in one gulp.

What is the attraction of fire drinks?

Taste

Temperature

How to light a drink

Burning Cocktail Floater

To prepare it, you will need a high-strength drink (for example, Bacardi 151 rum) and a liquor, such as Chartreuse.

A drink of a higher strength will always “lay down” on top of the one with a lower strength. Therefore, almost any other alcohol can be used with Bacardi 151 rum.
To avoid unwanted mixing, pour it into the glass very carefully. It is best to pour rum over the handle of a spoon.
Pour the rum in a thin stream so that at the end it forms a second layer above the base.
Before setting fire to the drink, be sure to wipe the alcohol from everywhere if you suddenly dripped or spilled somewhere. Rum can be taken back.
Put the flame on the rum. It is recommended to take long matches. If you use short ones, keep your fingers away from the fire, because when you prepared the drink, you could accidentally drip onto your hands.
Alcohol burns with a blue flame, which is especially noticeable in the dark. Just because you didn't see the flame right away doesn't mean you haven't set the drink on fire. If you are a beginner, then you can turn on the light - you will feel more confident.
The base drink itself will not burn, the rum will do it for him, and you can easily show your friends such a small show, while using any alcohol that they like as a base.

Flaming Doctor Pepper

Ingredients: beer (preferably amber, but in the absence of it, any other will do), strong rum, Amaretto, a large glass, a shot glass.

Fill the glass ½ or ¾ full with beer;
Fill the shot glass ¾ full with Amaretto;
Pour the rum over the Amaretto;
Light the rum and let it burn for a few seconds;
Tip the burning glass into the beer and quickly drink the contents;
Before lowering the contents of the stack into the glass, you can extinguish the flame.

burning stack

If you want a simple burning drink, you can drop a burning match into the pile for a few seconds.
The flame will heat it up, and after a while the drink will catch fire. This is the easiest way.
In order for the drink to catch fire faster, fill the glass with it almost to the brim and pour a little into the spoon. Ignite the drink in the spoon and plunge it into the stack - this will ignite the drink faster.
Surely you know about the elementary safety rules, but we will remind you of them again: always extinguish the flame before drinking. Avoid underfilling the stack - clean glass that does not come into contact with alcohol can crack under fire. But pouring the drink, filling it almost to the brim, should not be done either - you will then extinguish the flame, and you should think about how you will do it. You will not blow off a burning layer of alcohol on the table!

Burning B-52

The drink did not get its name from a pop group at all. An American bomber gave it its name, hence the craving for fire in this layered cocktail.

Ingredients: 1/3 Kahlua, 1/3 Bayleys, 1/3 Grand Manie.
Pour the Kahlua liqueur into the pile;
Top up with a layer of Bayleys;
Top layer Grand Manier;
Set fire to the drink

Cocktail Backdraft

Preparing this cocktail is not very difficult, rather, it requires special care, but the result is worth it.

Put a glass of sambuca on a saucer.
Pour some Cointreau into a large glass and swirl the glass to coat the sides.
Ignite the liquor and keep it burning as long as its temperature allows you to hold it in your hands.
Pour the flaming drink into the Sambuca glass, setting it on fire.
Sprinkle some cinnamon on top of the burning cocktail and hold another glass upside down over it, trapping the vapors. Soon the flame will go out.
Then, traditionally, an empty glass with alcoholic fumes is clamped with the palm of your hand, a straw is inserted into it and these fumes are sucked out. In general, this is everyone's business, but we warn you that it is dangerous to use alcohol vapors in this way and is not recommended.

In order to attract customers, bartenders put on a real show. They juggle bottles, twirl glasses in their hands, mix liquids of wild colors and even set fire to prepared cocktails! It is quite difficult to break away from such a bewitching action, and we, as if under hypnosis, take out money and order something even more enchanting. One of the most popular alcoholic drinks in bars and clubs is Italian anise liquor. Sambuca».

Perhaps the very word "sambuca" will seem unfamiliar to you, but the anise flavor is known to everyone. One has only to remember the famous anise vodka, Bulgarian mastic, Greek ouzo, French pastis or Turkish raki. Residents of many countries add anise to their national strong alcoholic drinks, because everyone knows how useful this ingredient is used to make medicines.

Of course, sambuca is considered an Italian drink, but let's hasten to sow doubts about this fact. For the first time, a drink reminiscent of the taste of sambuca was seen by the world during the Middle Ages. It was then that the Saracens brought to Rome "zammut", an anise-based drink. The Italians liked zammut, they drank it as a medicine, as an aperitif before meals, and just for fun. So the anise drink took root in Italy.

Now it is impossible to say exactly how the recipe and production technology of this drink changed over time. Today, sambuca contains sugar, anise, wheat alcohol and aromatic herbs. Which ones, and in what quantity, is a trade secret that only manufacturers can know. But how did it happen that the drink zammut suddenly became known as sambuca? Name similarity anise drink and elderberry, which in Italian sounds like sambucus, gave rise to rumors that sambuca contains an extract from elderberry, after which the liquor got its name. However, this statement in connection with the statement of the largest producer of sambuca, the company Molinari, that elderberry has nothing to do with the drink, is doubtful. There are other assumptions regarding the origin of the name that seem more plausible. It is believed that the liquor was named sambuca in honor of the name of the type of ship that carried this drink, or in honor of the city in the province of Tuscany. Which of these versions to believe and whether to believe at all is up to you.

The coastal city of Civitavecchia became a landmark in the history of sambuca. It was there that in 1800, Luigi Manzi perfected the recipe for an anise liqueur, which he immodestly called Sambuca Manzi, and brought his product to the market. Already in 1875, Virgil Pallini began to produce sambuca at his distillery near Rome. However, it wasn't until 1945 that Angelo Molinari founded an entire sambuca company. The liqueur of his production was called Sambuca Molinari.

The beginning of the production of sambuca according to the updated recipe coincided with the end of the Second World War. In Italy in the 1950s, social life unfolded on an incredible scale, places where bohemians gathered appeared. And, as you know, where bohemia is, there is chic, luxury, camera flashes, music and expensive alcohol. To sell something to a bohemian, you need to make it chic, incredible and delightful.

Molinari was able to present his drink in such a way that they were interested. He came up with a new way of serving: burning liquor with coffee beans at the bottom. In addition to a new shade of taste, the use of this drink has become spectacular, attracting attention, and thanks to the alcoholic vapors released during burning, yet intoxicating. The sambuca, taken with a bang by the bohemia, acquired a new meaning, now it was considered the drink of the rich and lucky and became attractive to the rest. Thus, it was Angelo Molinari who made sambuca a special, and then a fashionable drink. To date, Molinari is not the only manufacturer of sambuca, the most famous brands now are Pallini, Molinari, Luxardo and Barbero.

Speaking of sambuca, it is impossible not to mention the ways of using this liquor. Often, the preparation of sambuca is accompanied by a colorful show with the burning of the drink, but you should immediately warn that no one drinks this drink when it is burning, the risk of burning your face or setting your hair on fire is too high.

Sambuca can be drunk neat or with ice, but as soon as it starts to melt, the liquor will turn cloudy and you will get a milky white refreshing drink. The use of sambuca with coffee is popular, thanks to which the drink acquires an unusual taste and aroma. The classic way of drinking this drink is called con mosca, which means with flies. The essence of this method is that the liquor is served with three coffee beans, which are thrown directly into the drink and set off the overly sweet taste of sambuca with their bitterness. Then the drink is set on fire and drunk only after it goes out, without allowing it to cool. Sweetness is eaten with coffee beans remaining at the bottom.

The following method is used along with the classical one. Two glasses are needed, one is a cognac snifter, the other is old fashion. 30 ml of sambuca is poured into a brandy glass and gently tilted so that part of the drink remains on the walls, after which it is set on fire. Ten seconds later, the burning liquor is poured into a second glass, and an empty snifter is placed on top to cut off oxygen and extinguish the flame. As soon as the fire disappears, the cognac glass is placed upside down on a saucer with a napkin. Now you can drink sambuca and inhale through the tube the contents of the sniffer.

Often, sambuca can also be found in the composition of various cocktails, for example, "fiery". When preparing it, a tall glass and several types of alcoholic beverages are used, the strength of which increases from bottom to top. First, light liquor is poured into a glass, then champagne, sambuca, vodka, and finally absinthe is added. Then the drink is set on fire and a tube is inserted into it, after which it can be drunk. If the taste seems too sweet, the cocktail can be washed down with lemon juice.
To find out which way of drinking sambuca is right for you, you will have to try everything, because each taste can be unexpected. But no matter which method is chosen, you will not be left without a whirlwind of unforgettable sensations of taste and aroma, and maybe even turn into an ardent admirer of this liqueur. Try, experience new sensations and experiment, and we will introduce you to cocktail recipes based on sambuca!

Russian Roulette

Ingredients:
15 ml of vodka,
15 ml coffee liqueur
30 ml sambuca,
1 slice of orange.

Cooking:
Pour vodka and coffee liqueur into a glass, cover everything with a circle of orange. Pour sambuca into a wine glass and set fire to it. Pour the burning sambuca on a circle of orange and let it burn a little, then extinguish it by covering it with something. Drink a cocktail in one gulp and eat an orange soaked in sambuca.

Storm and Luxury

Ingredients:
30 ml becherovka,
20 ml light rum
10 ml sambuca,
120 ml grapefruit juice
1 lime
ice.

Cooking:
In a tall glass, mix becherovka, sambuca, light rum, grapefruit juice and add thinly sliced lime. Add ice and drink slowly.

Spider Bite

Ingredients:
30 ml silver tequila
30 ml black sambuca,
150 ml cola,
15 ml vanilla ice cream
ice

Cooking:
Put three ice cubes in a glass. Pour in tequila, add cola and black sambuca. Place a small scoop of vanilla ice cream on the surface of the cocktail. Drink gradually.

Most of the inhabitants of our country during feasts and at parties prefer to drink traditional alcoholic beverages. Deciding to try something new is obtained, as a rule, in clubs. And a drink like sambuca does not inspire confidence, because a large percentage of people do not know how to use this drink correctly.

Visitors refer Sambuca to elite drinks, like tequila and absinthe. And this is no coincidence. After all, the process of serving this alcohol is effective and “with a twinkle”.

However, not everyone prefers to spend their leisure time in clubs. So there is no way to try sambuca. Of course it isn't. Now this drink is sold in almost every store. And the price is not that high either. Many are frightened by the very way of serving and drinking sambuca. But, most fears are from ignorance. You can also drink sambuca at home.

What is "Sambuca"?

Anise flavored Italian liqueur. This is the description that can be given to sambuca. Sometimes this drink is confused with aniseed vodka. Although they have nothing in common.

By the way, it is difficult to call sambuca liquor. After all, everyone knows that liquor is not a very sweet and not a strong drink. And sambuca is more like a bitter tincture with sugar.

This drink is made from infusion, which is then distilled. The process is similar to making absinthe. The Italian liqueur contains 42% alcohol. Alcohol is infused on anise stars and herbs. Each manufacturer uses its own recipe, which is kept secret from competitors.

Those who have tried sambuca at least once say that it tastes like medicine, cough medicine. Yes, and often liquor is beneficial to health. Heated sambuca will help get rid of colds, reduce coughs, and have an antimicrobial effect. The drink is said to boost the immune system. It also improves the functioning of the digestive system, increases appetite.

In clubs, sambuca is usually set on fire and served to the client. The drink burns because it is strong and much higher in density than vodka. The flame is bright blue. Sambuca is not recommended to drink in large quantities. The elements that make up the composition have a strong effect on the body. Therefore, if you “sort out”, then you can’t avoid a hangover. It is also important to drink this alcoholic drink correctly. Most do not know how to do this.

How to drink sambuca at home?

In a club or bar, you will be served sambuca spectacularly. At home, you can also set it on fire. Have a drink and have fun. There are ten main ways to drink this drink.

Sambuca is drunk in its purest form. Usually before meals. However, it is possible after. After all, the drink improves the functioning of the digestive tract. Pour alcohol into glasses of 40 - 50 milliliters.

Sambuca is drunk with water and ice. This drink goes great with ice. You can quench your thirst, and the water will help reveal the full taste of the liquor. When adding water, sambuca will become cloudy. This is due to the essential oils that are present in the composition. Everyone can choose the amount of water for himself.

Sambuca is consumed frozen. The bottle should be placed in the freezer for a couple of hours. The resulting drink will help to cope with thirst. It will taste very refreshing. Chilled liquor is consumed in its pure form with a piece of some citrus.

Sambuca is on fire. This method is suitable for those who want to improve their health. Pour a drink and set it on fire. Let it burn out completely. Then drink and don't eat. Remember that when heated, thin glass can burst. Therefore, choose glasses or wine glasses with thick walls. Be careful with fire. The flame can burn you.

Interesting ways to use sambuca

Sambuca with coffee. Three whole grains of coffee are added to a glass with a drink. In Spain it means health, happiness and wealth. Usually alcohol is set on fire, but not in this country. Here I consider it blasphemy. Coffee beans give a special taste and are used as a snack.

Coffee Corretto. One of the most popular drinks in Spain. Sambuca is added to coffee instead of sugar. As a rule, one part of liquor is added to 4 shares of espresso. Some people like a stronger drink. The proportion of sambuca is increased, and it turns out 30 milliliters of coffee and 15 milliliters of sambuca. Some cafes and restaurants serve alcohol separately. Then sambuca is drunk in small sips and washed down with well-roasted coffee.

How to drink sambuca with two glasses. Of course, at home you probably will not succeed if you are not a professional bartender. Therefore, you can try sambuca with two glasses only in the club.

So, for this method you will need cognac and a glass with straight wide walls, napkins, a saucer, a straw, matches or a lighter, three coffee beans, sambuca from 25 to 50 milliliters.

The grains are placed in a cognac glass and sambuca is poured. Before you set fire, you need to prepare the basis for the vapors. Put a napkin on a saucer, make a hole in it in advance in the center. Insert the shorter part of the tube there.

Put the cognac glass on the second, preheated glass. Light the drink. Start rotating the glass around its axis for about 30 seconds or a minute. It all depends on what kind of sambuca, warm or hot, you prefer.

Then pour the contents from the cognac glass into the second, and cover with rocks. When the flame goes out, put the cognac on a saucer. Quickly drink the sambuca, and inhale the vapors from the rock with a straw. Use the grains as a snack.

An extreme way to consume sambuca. It is used only in clubs where experienced bartenders work. The liquor is poured into the mouth and the lips must be thoroughly wiped. The man throws his head back as the bartender sets fire to the alcohol. When a slight heat begins to be felt, the mouth must be closed and the sambuca should be swallowed. In this case, the possibility of injury is minimal.

Sambuca at home. Boiling water is poured into a teapot, preferably ceramic. Then water is poured out and 50 milliliters of liquor are immediately added. The contents are shaken and drunk. Before this, you need to exhale the air and inhale the vapors.

Burning absinthe is one way to consume the drink. They do it for the sake of the show. Rather, to give a special aroma or taste. I must say that they began to set fire to this drink in French bars, at the end of the 19th century. However, the bartenders could not think of anything else but to extinguish the flame with water. Now there are many technologies for burning absinthe, and many of them involve the use of a special spoon.

Absinthe spoon

An absinthe spoon is only vaguely similar to the spoons we are used to seeing in everyday life. Its main difference is the patterned holes that cover the entire surface. They are designed to properly introduce melted sugar into the drink, and thereby dull its bitterness.

Ways to set fire to absinthe

Crystal Czech

pour absinthe into a glass "by eye";
set fire to it and wait until it burns out;
put out;
drink in one gulp. Snacking and drinking this method does not provide.

Czech

place an absinthe spoon on the glass and put a piece of sugar on it;
skip one part of the tincture through sugar;
set fire to sugar and wait until the caramel drains into absinthe;
dilute with three parts of water or juice and drink.

Russian

prepare sugar syrup. Mix sugar and water. Add to absinthe;
pour alcohol into a glass “by eye”;
set fire to. Let it burn a little;
cover with a second glass. The flame will go out;
quickly pour the drink into a second glass. The first is to cover with a napkin. Turn the empty glass upside down;
under an inverted glass you need to put a cocktail tube and inhale the vapors;
drink warm absinthe.

* the order of inhaling steam and drinking alcohol can be changed

Ryazan severe (Shilovsky)

place a special spoon with sugar on a glass filled with absinthe (no more than 70 gr);
impregnate sugar with alcohol by dropping a couple of drops on it. set fire;
after the sugar begins to melt, blowing sharply, they extinguish the fire;
chew, soaked in tincture of sugar, but do not swallow;
washed down with a drink from a glass.

bar

This method is similar to the Czech method, but there is one difference: the drink itself is set on fire, not sugar. Here's how it's done:

fill the glass 4/5 with ice-cold absinthe and set it on fire;
put sugar on a special spoon and bring it to burning alcohol;
after the sugar has completely dissolved and drained into a glass, the spoon is removed;
the flame is extinguished. A drink is served with a straw.

Everyone is free to choose the way to set fire to absinthe, the main thing is not to forget about safety and carefully monitor the flame.

Cocktails that set fire will turn any party into an unforgettable pyrotechnic show. They look especially impressive at night against the backdrop of the starry sky.

However, this business is best left to professional bartenders who know how to safely handle fire and strong alcoholic beverages.

What alcoholic drinks are on fire

Setting fire to alcoholic beverages has been around for a long time. In the century before last, the quality of alcohol was determined in this way: if it burns, then it is undiluted. It is believed that thanks to this, the inscription “proof” appeared on the bottles - proven. Quality whiskey burned with a steady blue flame.

Burning cocktails are made from the following ingredients:

alcohol;
whiskey;
tequila;
gin;

Not everyone knows that it is not the liquid itself that burns, but the alcohol vapor that it emits. Therefore, not only the strength of the drink is important, but also its temperature, as well as external conditions. A heated product in warm weather is easier to ignite than a chilled liquid in the cold. The action is best done with a piezo lighter, because it generates a lot of heat.

You can set fire to any product with a strength above 30% vol. 40-degree drinks (vodka, whiskey, rum, tequila) burn well with an even blue flame. If you use Bacardi 151 rum as fuel, you can arrange a spectacular fire show. Its proof is 151, which corresponds to 75.5% vol.

Absinthe burns beautifully - not only because of the fortress, but also due to the content of various impurities. Drinks with an alcohol content of about 30% ignite worse, and the flame will not be as beautiful. Theoretically, it is possible to set fire to a strong one if it is preheated, but this is unlikely to make a spectacular spectacle.

Burning alcohol can have not only decorative, but also practical value. If the liquid burns with a green flame, then the product contains poisonous methyl alcohol. The use of such a drink is dangerous to health and life.

Rules for the preparation and use of burning cocktails

Any use of open flames is an increased fire hazard. Therefore, bars, restaurants, nightclubs and other places of entertainment that make burning cocktails must have the appropriate permit and license. The production of the drink can only be done by professional bartenders with the proper qualifications.

For the preparation of burning cocktails, goblets made of thick glass are used. Pre-heat them carefully, but not on an open fire. Otherwise, the dishes fade and lose their marketable appearance. The drink is never set on fire in the glass itself. First, this is done in a teaspoon, and then its contents are carefully poured into a bowl. If everything is done correctly, the fire will spread to the entire glass.

Safety precautions apply not only to cooking, but also to the use of a burning cocktail. The flame must be extinguished before drinking. This is done, for example, with a saucer or a damp cloth, which must be quickly and tightly covered with a glass. The fire will immediately go out due to lack of oxygen. Then you should let the dishes cool down a bit.

Do not add other liquids to the cocktail if it is already set on fire. It is recommended to keep the glass away from other alcohol, which should only be contained in closed bottles, and flammable objects. Open flames spread extremely quickly. Particular attention should be paid to the face, hair, clothing.

Fire Shot Recipes

The inventor of burning cocktails is considered to be Jerry Thomas, nicknamed the Professor. He turned cooking and serving with a twinkle into an art. Working with open fire today is an integral element of flairing and is considered aerobatics by bartenders.

In his book, Thomas gave more than 200 recipes for various cocktails, dozens of which are dedicated to burning alcohol.

The following burning alcoholic drinks are most in demand:

. This name is strongly associated with the bomber of the same name with its nuclear cargo. The cocktail is prepared in layers by carefully pouring the liquid over the back of a dessert spoon. First, Kahlua cafe coffee liqueur is sent into the glass, then cream liqueur " " goes into the glass, and on top - orange Marie Blizzard Grand Orange. All ingredients are taken in equal quantities.
Hot punch. Most often prepared for a large friendly company (6-10 people). Brew 1 liter of strong black tea. We lower the head of sugar into the pot and pour it with rum from a special pouring ladle. When sugar is saturated with alcohol, it must be set on fire. Slowly add rum (1 bottle) and wait until all the sugar has dissolved. Heat tea with dry white wine (2 bottles) and juice of 1 lemon and 1 orange. Pour the mixture into the bowl and stir.
Cocktail "Black Pearl". Take banana syrup (10 ml), cream with a fat content of 33% (20 ml), black rum (30 ml). All ingredients are mixed in a standard shot. Rum is poured last and set on fire.
Hiroshima cocktail. You will need 2 glasses: a martini and a shot. In the first, white Bacardi is mixed in equal proportions, in the second - Blue Curosao and cream in layers. The contents of a martini glass are set on fire and drunk through a straw. When the glass is half empty, curacao with cream is poured into it.
"Fantasy". Pour 10 g of powdered sugar into a heated cognac glass, pour in 60 g of cognac and 25 g of liquor. Put a slice of lemon on top and pour a little boiling water over it. In a teaspoon placed on a glass, put a piece of sugar soaked in cognac and set it on fire.

Fire has little effect on the taste of the drink. The main thing is the presentation and entourage that make the party unforgettable.