Barbados on fire cocktail
By Dan Gregory (Video: Drinks Network)
Ingredients
- 50ml Mount Gay Rum Extra Old
- 10ml 1883 Coconut Syrup
- 7.5ml DOM Benedictine
- 7.5ml Yellow Chartreuse liqueur
- zest of one whole orange
- 5 whole cloves
- 15ml fresh draw espresso
- 30ml hot water
Preparation method
Flambé rum, coconut syrup, Benedictine and Chartreuse in a shallow dish. Cascade flambé ingredients over clove-studded orange horses neck. Extinguish flame with espresso and hot water. Remove clove studded orange horses neck and pour up into punch glasses.
Bartender bio: Dan Gregory, Black Pearl, FitzroyDan Gregory started as a pastry chef in Brisbane before taking a post as bar manager at the acclaimed Brisbane bar, The Bowery. His career includes a cocktail championship accolade from Amsterdam and stint at the famed Eau de Vie in Sydney before finding his feet as bartender with the Black Pearl family in Fitzroy, Melbourne.
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