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Many different liquors and combinations thereof can be used as ingredients in a flaming drink. In theory, any drink with 40% = 80 proof or more alcohol will ignite, although it takes at least 50% = 100 proof to produce a steady flame. [15] This is a list only of ones mentioned in verifiable mainstream media sources.
Let's start with the basics. The word flambé comes from a French word meaning flamed. In the kitchen, it refers to the technique of adding alcohol to a dish and igniting it to burn off the alcohol.
Vyacheslav Molotov, 1945. The name "Molotov cocktail" (Finnish: Molotovin cocktail) was coined by the Finns during the Winter War in 1939.[10] [11] [12] The name was a pejorative reference to Soviet foreign minister Vyacheslav Molotov, who was one of the architects of the Molotov–Ribbentrop Pact on the eve of World War II.
Flambéing reduces the alcohol content of the food modestly. In one experimental model, about 25% of the alcohol was boiled off. The effects of the flames are also modest: although the temperature within the flame may be quite high (over 500 °C), the temperature at the surface of the pan is lower than that required for a Maillard browning reaction or for caramelization.
Yields: 1 serving. Prep Time: 5 mins. Total Time: 10 mins. Ingredients. Ice. 1 1/2 oz. smoked bourbon or whiskey. 1/2 oz. fresh lemon juice. 1/4 oz. pure maple syrup
A classic daiquiri is made with rum, fresh lime juice, and simple syrup. It’s very easy to drink. It’s actually a go-to drink that many off-duty bartenders order when they visit a cocktail bar. 2.
The backdraft is a cocktail that is noted for its elaborate preparation and potency. Named after the backdraft which occurs in some fire situations, this drink produces a similar condition on purpose using flammable alcoholic drinks and an enclosing container, such as an upside down pint glass.
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