Barbados on fire cocktail

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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, Fitzroy
Dan 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.

Watch Dan's Intelligentsia profile



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