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Red Hot Ale

Adapted from L’Ecole at the French Culinary Institute

3 ounces amber ale

1 ounce Cognac

1/4 ounce simple syrup

1/4 ounce lemon juice

3 dashes orange bitters

Dash of salt

Heat a clean fireplace poker — an old, seasoned one is best — in the hot coals of a fire until glowing. Combine all ingredients in a mixing glass, then carefully lower the red-hot tip into the glass. If the poker is hot enough, the alcohol will spontaneously ignite. Don’t fret too much if ignition doesn’t occur — you’ll still get the caramel-like flavor. Hold the poker there until the boiling begins to subside, then remove the poker and serve immediately.

Yield: 1 serving
thx ed tringali
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