Eulogio “AMANG” Rodriguez

Institute of Science and Technology

Nagtahan Sampaloc, Manila

College of Hospitality Management

FLAMING & FLOATING

METHOD
HRM 229
BAR OPERATION & MIXOLOGY

Submitted by:

• BONGAT, Rogelio Jr. V.

HRM II-2

Submitted to:

Ms. Anna Victorina V. Mailas

MBA PhD (C)
 INTRODUCTION
Lighting a drink on fire really can improve the taste. No fooling.

Admittedly, most flaming drinks have probably been dreamt up

because lighting a drink on fire is cool. But seriously, kids, don't play

with fire - trying to mix several flaming drinks at once is a real recipe

for disaster. And please, don't do this after you've been drinking -

guests prefer not to be lit on fire. Also, don't drink anything while it's

still on fire. Some things aren't even funny once.

Never leave warm alcohol unattended. Always close bottles of alcohol

before lighting anything. Do not keep warm alcohol where it can be a

danger to yourself or guests. Never add spirits to something on fire.

Please do not light drinks at a gas station, chemical plant, or in a

crowded theater.

Layer in order: Layering is also referred to as "floating" and works like

this: the ingredients are poured into a shot glass one at a time in the

order listed. They are carefully poured over a barspoon or speared

cherry so as to keep the layers separate. The drink can be poured to

within 2 mm of the top of the glass. Layered shots work even better

when the ingredients and glasses are chilled.

Flaming beverage
Cocktails set alight.
Flaming beverages include cocktails and other mixed drinks that
contain a small amount of flammable high-proof alcohol, which is
ignited prior to consumption. The flames are decorative and do not
change the flavor of the drinks noticeably. Flaming cocktails are more
spectacular in dimly lit surroundings where the flames are more
visible. Drinkers should be aware that the drinkware may remain quite
hot for a while after the flames are extinguished, which could result in
burns.

List of flaming beverages

• Backdraft (also a Pepperdraft variation).
• Flaming B-52
• Blue blazer
• Flaming Dr Pepper — (Does not contain any Dr Pepper.)
• Flaming Sambuca

Hazards
It is an obvious fire hazard and should not be attempted by the
inexperienced. There have been several cases of injuries from flaming
beverages. Always extinguish the flames before drinking. Disfiguring
second degree burns have been reported on inexperienced drinkers.

Flaming Shots and Drinks

There are many recipes that call for a shot or a drink to be lit on fire.
This generally leads to a neat effect, or a certain taste, and it's pretty
cool when it's done right. However, there are many things to keep in
mind when dealing with flaming alcohol. If you are going to be making
a recipe that calls for fire, keep the following things in mind.
• Never ever ever consume a drink while it is still on fire.
Always extinguish it first! You might say, "What's the point in
that?", and the answer is "So you aren't horribly disfigured for
life". There is nothing macho about drinking something that is on
fire, unless you consider extensive care in the burn ward brave.
Blow it out!
• Close any open bottles of alcohol before lighting a drink, and
move them away from the presentation area.
• Do not serve flaming drinks to guests that are inebriated.
 • If you can't see the flame, turn out the lights in the room. Do not
put your face up next to the drink, or stick your finger in it.
Alcohol burns with a bluer flame that is not always visible in
normal light.
• Do not let the drink burn too long. The glass may heat and crack,
or the taste of the drink may be ruined.
• Do not add additional alcohol to an already burning drink. You
run the risk of having a flaming bottle, or spraying fire around.
• Do not leave a burning drink unattended. Again, the glass could
crack, spilling flaming alcohol onto a flammable surface.
• Use heavy glassware. Fine crystal or thin glass will crack more
easily, or if left too long, may be etched.
• Short, round glasses, such as a snifter, are better suited for
flaming drinks than tall thin ones. The drink will have a larger
flammable surface area, and you can cup the glass for easier
ignition.
All that being said, flaming drinks are very snazzy and have great
presentation value! It's pretty much all common sense, so have fun
with them, and just use that extra little bit of grey matter to make sure
no one dies in a flaming inferno. Because nobody's really a fan of that.

Flaming drinks: • Apple Passion

• A.S.S. On Flames • At Deaths Door
• Absinthe Shot • B-52 #4
• Adios Motherfucker 151 • B-52 #6
• B-52 Original • Flaming Jelly Bean
• Backdraft • Flaming Lemon Drop
• Backdraft #2 • Flaming Licorice
• Bailey's Comet • Flaming Melon
• Bailey's Comet #2 • Flaming Mexican Flag
• Bananas Foster • Flaming Rockstar
• Barcardi Volcano • Flaming Shocker
• Black Waterfall • Flaming Sugar Lips
• Blazing Saddle • French Toast #2
• Bob Marley • Funeral For A Friend
• Branded Nipple • Gas Chambers Of Temple
• Brandy Blazer Bar

• Burning Africa • Green Lizard #3

• Burning Sky • Guro

• Caribbean Smoked Torch • Hakkespett

• Combustible Edison • Hong Kong Black Bomb

• Concord • Hot Apple Pie

• Cookie Monster • Hot Lesbian Sex

• Daisy Duke's Dirty Panties • K-Bar

• Death From Above • La Cucaracha!

• Devil's Candy • Lord Voldemort

• Drift • M16

• Evil Death Mix • Margarita Diablo

• Flaming Asswipe • Mid Air Collision

• Flaming Banana • Mississippi Burning

• Flaming Black Russian • Molotov

• Flaming Blue Fuck • Morphine Drip

• Flaming Dr. Pepper • Napalm Sticks To Kids

• Flaming Flag • Pumpkin Pie

• Flaming Jagerbomb • Rampaging Gutbuster

 • Roman Coffee • Sweet November
• Route 66 • The Black Stripe
• Serbian Guerilla Fighter • The Molotov Shot
• Shady Bob Marley • Threesome
• Stock Market Crash • WildFire
• Sweet Jesus

Backdraft Preparatio The preparation of

n this drink is
Type Cocktail
complex, and is
May be served flaming explained below.

Primary • Sambuca Notes The cinnamon can

alcohol by be replaced with
volume black pepper if
desired, creating a
Served Straight up; without
much more bitter
ice
drink, known as the
Standard cinnamon pepperdraft
garnish

Standard
drinkware

Shot glass

Commonly • Grand Marnier

used
• Drambuie
ingredient
s • Cinnamon
• Ice
Alternate "Shooter" Backdraft preparation
The procedure is as follows:
1. A saucer is placed on a counter or table.
2. A shot glass is placed in the center of the saucer, filled with
Sambuca
3. A pint glass is filled with 1 - 2 shots of Cointreau. Swirl this in the
glass to coat the sides
4. The Cointreau is lit and allowed to burn until the sides of the
glass become warm to the touch
5. The lit Cointreau is poured into the shot glass, igniting the
Sambuca
6. Cinnamon (or black pepper in the case of a Pepperdraft) is
sprinkled into the flaming alcohol from about 1/3 of a meter (1
foot) above the shot glass. The finely powdered spice will ignite
in the flame.
Important: All the while the pint glass must be kept upside
down above the flames to catch the alcohol vapor coming off the
burning liquids.
7. When approximately 3-6 good shakes of cinnamon have been
dispensed, the pint glass is lowered over the flaming liquid.
Note: the liquid on the outside of the inverted pint glass will still
burn and needs to be gently blown out. The upside down pint
glass is smaller than the coffee cup saucer, and will thus seal to
the saucer extinguishing the flames inside
8. As the alcohol cools inside the pint glass it will try to suck the
alcohol on the outside back into the upside down pint glass. This
backdraft effect is the origin of the drink's name.
9. The pint glass is removed and 2-3 ice cubes are placed into it.
The opening of the pint glass is immediately sealed with the
palm of the bartender's hand.
 10.The pint glass is shaken: this has the effect of cooling the alcohol
vapors and causing them to condense on the ice cubes, the walls
of the glass and the air inside the glass.
11.Preparation is now complete. The drinker first downs the shot or
drinks it through a straw. Then the straw is slipped through the
bartender's fingers into the pint glass, whereby the drinker
"drinks" the condensed alcohol - actually mainly inhaling the
alcohol vapors inside the glass. Finally, the drinker uses the
straw to suck up the spirits which have collected in the saucer.
The combination of ingested and inhaled alcohol makes this
drink extremely potent. The ice cubes (and the layer of
condensed alcohol on them) may be eaten if desired.

Standard
drinkware
B-52 (cocktail)
Shot glass
Type Layered shooter

• 2cl (1 part)
Primary • Grand Marnier
Kahlúa
alcohol by • Irish Cream
volume IBA specified • 2cl (1 part)
• Kahlúa Baileys Irish
ingredients†
Neat; undiluted and Cream
Served
without ice • 2cl (1 part)
Grand Marnier
Standard
Stirrer
garnish Preparation Layer ingredients
into a shot glass.
Serve with a stirrer.
The B-52 (also B52 or Bifi) is a layered cocktail shooter composed of a
coffee liqueur, Baileys Irish Cream, and Grand Marnier. When prepared
properly, the ingredients separate into three distinctly visible layers.
The layering is due to the relative densities of the ingredients.

Preparation
The B52 is prepared in such a way that the components do
not mix.

There are special machines that can prepare a B-52 (or other
multi-layered cocktails) in only a few seconds. However, an
experienced bartender usually relies on the traditional, hand-
made preparation. Cocktails with horizontal layering, like the
B-52, are also called "Pousse Café". This method of the
preparation is called "building", as opposed to blending or shaking,
thus, B-52s are "built".
B-52s are usually served in a shooter or sherry glass, although a
heatproof glass is required when a "flaming B-52" is served. First, a
coffee liqueur, such as Tia Maria or Kahlúa, is poured into the glass.
Next, Bailey's Irish Cream is poured very slowly over the back of a cold
bar spoon, taking care to avoid disturbing the lower layer as the
second liquor is poured on top. Just as carefully, Grand Marnier is
poured atop the Irish Cream using the bar spoon.
Flaming B-52
For a Flaming B-52, the top layer is ignited, producing a blue flame.
Filling the glass to the top reduces the amount of glass exposed to the
flames, making the glass less likely to break, but the drink easier to
spill. It is best to leave the flaming B-52 on the bartop and drink it
through a straw. Once lit the drink should be finished quickly to avoid
overheating the glass and burning the straw. Unless the flame is
extinguished before drinking, a fireproof straw—such as one made of
metal—may be preferred.
Grand Marnier at room temperature will not ignite easily, so it should
be warmed up beforehand or topped with an additional layer of a dark
overproof rum with 60-80% alcohol by volume.

Variant drinks
•
• B-52 with Bombay
Doors, a B-52 with
Bombay gin
• B-52 in the Desert, a B-
52 with tequila rather than
Bailey's Irish Cream[2]
• B-53, a B-52 with
Cointreau
• B-54, a B-52 with vodka
• B-55, a B-52 with
amaretto
• B-56, a B-52 with
absinthe
• B-57, a B-52 with
Sambuca, and triple sec
rather than Grand Marnier
• B-61, a B-52 with vanilla
and creme de cacao
• B-1, a B-52 with Ketel One
vodka [3]
• Koetje, a Koetje is with
Kahlua and Sambuca.