Chef notes
First of all, be extremely careful if you decide to make this cocktail because it involves live fire. You can always skip the first step and just combine the ingredients instead.
Unlike the iconic dessert, this drink by Jared Anderson from San Francisco's 15 Romolo is a lot easier to make, though it does take a little time. But, you do get to light your cup on fire, so if that doesn't warm you, at least this cocktail made with Pavan, a liquor comprised of sweet grapes and orange blossoms, will.
For the apple butter, you can simply make by reducing fresh apples with water, cider vinegar, and spices; or for a quick and easy solution, you can find it at most food stores and farmers markets.
Ingredients
- 1/2 ounce Lemon Hart Demerara Rum 151 proof
- 1½ ounces Pavan liqueur
- 1 ounce apple juice
- 1 ounce spiced apple butter
- 2½ ounces Chardonnay (Try Wente Vineyards Morning Fog Chardonnay)
- 1 ounce hot water
Preparation
AGAIN, be extremely careful if you decide to make this cocktail because it involves live fire. You can always skip the first step and just combine the ingredients instead.
Pour the rum into a glass and ignite it with a match. In a separate glass, mix the rest of the ingredients. Next, carefully strain liquid over the burning rum. Garnish with an orange twist.
