Spontaneous Rumbustion
0.75 oz
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
0.5 oz
A syrup produced by bees (apis). Pure honey is 82% sugar and very viscous, if you add 64g water to every 100g honey you can make a thinner honey syrup that will substitute (with respect to sweetness) for simple syrup in any recipe, equivalent to 1.1:1 honey to water by volume. We try to always use 1:1 syrups by mass. However, most sources measure honey syrups by volume, this tends to make comparing recipes across sources that use honey syrups complicated, we tried to state what the original source uses in the recipe text. If no extra information is given, assume the syrup to be 1:1 by volume (eq ~1.4:1 by mass). Proteins in natural honey provide structure to bubbles in shaken drinks.
1.5 oz
A high proof (>57.5% ABV) dark/black rum, either single origin from Guyana or a multi-origin blend with a large Guyanese component. These rums add a rich, high-alcohol punch to tiki cocktails. The classic example is Lemon Hart 151, but more modern options include Hamilton 151 and Planteray OFTD (69% ABV).
0.5 oz
Produced at the traditional sugarcane farms and distilleries of Jamaica, these molasses-based rums are beloved for their funky notes of tropical fruit. These can be bottled as a blend of pot and column-still rums (e.g., Appleton Signature) or as 100% pot still (e.g., Smith & Cross). Many recipes specifically call for Smith & Cross, which is elevated in both ABV and funky flavors. These rums are usually aged between 5 and 12 years, often in the tropical climate of Jamaica.
4 oz
You know what this is, dihydrogen monoxide. Used in cocktails to aide dilution and dissolution. It is liquid at room temperature but becomes solid 'ice' at 0 Celsius. Did you know ice is a mineral?
1 peel
A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).
Combine the lemon juice and honey in an Irish coffee glass. Add both rums to a Blue Blazer mug (see Resources). Add the boiling water. Use a lighter to ignite the liquid and pass that flaming liquid back and forth from one Blue Blazer mug to a second Blue Blazer mug for a few seconds. When the flame turns orange, immediately pour the flaming contents of Blue Blazer mug into the Irish coffee glass and put out the flame by placing mug on top of the glass. Garnish with and express a sizable lemon peel long enough to rest on top of the Irish coffee glass. #hot #roll #straight
Make sure your glass is heat proof.
Herbal
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