German Burnt Punch

German Burnt Punch. Lou Lou Childs photo

A take on the traditional Feuerzangenbowle

• 1 sugar cube
• 0.25 oz  Bacardi 151 over-proof rum
• 1 oz Asbach German brandy
• 1 oz Cointreau
• 3 oz fresh orange juice
• 0.5 oz fresh lemon juice
• 0.25 oz vanilla syrup (such as Giffard)

Soak sugar cube in over-proof rum and allow to sit. Mix the remaining ingredients in a small pot, kettle or, if you have an espresso machine, in a milk jug. Bring to a near boil. Remove from the heat and pour into a cup. Place an absinthe spoon on top of the cup, then place the rum-soaked sugar cube on top of the spoon, and using a match, carefully light it on fire. If you like a sweeter drink, stir it into the cocktail. Otherwise, just let it fizzle and drip into the punch. Serves 1.

Feeling brave? Garnish with a flamed orange peel: squeeze the essential oils from a slice of peel over the drink, lighting the droplets with a match as you do so. Drop the peel into the drink.

—by Philippe Grandbois

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