Presented by Cooks’ World and Pinnacle Wine & Liquor

As of this post’s date, we are only three days away from the only total eclipse I expect to see in my lifetime (weather permitting, of course, and the Rochester forecast is hopeful). Naturally, the eclipse inspired me to try at least one other thing I’ve never done before: make a flaming cocktail to light and enjoy during totality. 

This is the story of what I did, for anyone who finds it entertaining, but please note that I make the flaming cocktail (“The Solar Flare”) only for my own amusement. I discourage anyone from attempting a flaming cocktail without detailed preparation and extreme caution. In the immortal words of Phil Hartman’s SNL Frankenstein, “FIRE…BAD!!!” If you’re considering attempting this yourself, first review the list of cautions here.

I’m also including a delicious, non-flaming, eclipse-themed cocktail recipe. There’s no shortage of those out there, and truly…what’s in a name anyway? If you want to enjoy the eclipse with a drink in hand, no one will think less of you for simply making your favorite libation! 

1. THE SAFE, FLAMELESS ONE: HARRY CRADDOCK’S ECLIPSE COCKTAIL

Harry Craddock created this drink in 1927 to celebrate the total solar eclipse that traversed England that year. The recipe appears in his 1930 Savoy Cocktail Book. 

1½ oz Sipsmith Sloe Gin
¾ oz London Dry Gin of choice (mine is Sipsmith VJOP)
~1 tsp Grenadine or PAMA (pomegranate liqueur)
1 Black olive (pitted)

Drop the olive into a Nick & Nora glass (or small wine glass) and pour in just enough grenadine or PAMA to cover it.

In a mixing glass, stir the gin and sloe gin with ice until mixed and well chilled, then carefully strain and slowly pour the mix down the shaft of a bar spoon into the cocktail glass to layer it.

Express the oils from a twist of orange peel over the drink and discard the peel.

2. THE DANGEROUS (BUT STILL DELICIOUS) ONE: THE SOLAR FLARE

This is a Jamaican rum Daiquiri, blackened, with a floating flame. As flamers go, it’s relatively simple, but observe all due caution (see the link above). Do not carry the flaming cocktail anywhere, period. Ignite it where you’ll drink it, snuff it out (don’t blow it out), remove the floating lime shell before sipping, and be wary of hot glass. Never attempt to sip a flaming cocktail while it’s still burning!

MARTY’S JAMAICAN DAIQUIRI RECIPE
2½ oz Bold, Aged Jamaican rum
½ oz Cointreau
1 oz Freshly-squeezed lime juice
½ oz Simple or Demerara sugar syrup

TO BLACKEN THE DAIQUIRI
This step is optional, of course. I chose to blacken the drink to represent totality during the eclipse, and I’m sure studies have found black to be an unappetizing color. But … it’s only for a once-in-a-lifetime eclipse. Okay, maybe for Halloween as well.

There are several methods for blackening a drink, and two of them are relatively exotic: using activated charcoal or cuttlefish ink. I used the more pedestrian approach of buying black food coloring, and just two drops of what I used (AmeriColor’s Super Black gel, from Cooks’ World) was more than sufficient. Of note, it’s best to add the coloring and stir it in well before adding ice to shake and chill the cocktail. By the way, the food coloring is flavorless, and the blackened version is every bit as delicious as the “natural” version.

PREPARE TO ADD THE “FLARE”

1. Toast a piece of bread until almost burnt—a heel of a loaf would be perfect. Let it cool to your touch for ease of handling. 

2. Slice a lime in half and, preferably using a manual citrus press, squeeze out its juice (you can use it in the Daiquiri), saving the half-shells. 

3. Tear off a piece of the toasted bread just big enough to fit into one of the lime shells. Place it gently in the shell and, just before you want to light “the flare,” soak the bit of bread with a small amount of 151-proof rum, Everclear, or lemon extract. The lemon extract works best and is available in 2-ounce bottles (more than enough!) in the baking aisle of your grocery store.

PUT IT ALL TOGETHER

Combine the Daiquiri ingredients in the base of a shaker. Before adding ice, add and stir in your coloring agent until it’s well dissolved. 

Add ice to the shaker to about two-thirds full; shake for 15-20 seconds to chill well, then strain into a cocktail coupe. NOTE: Don’t pre-chill that coupe for this drink, even though I normally recommend that. Heat from the flame may cause the cold glass to crack. 

Carry the drink to wherever you plan to light the flare and be sure there are no flammable materials nearby. Have something ready to snuff out the burning flare—a small plate would be ideal, big enough to cover the entire glass. Also, be prepared with an extinguisher in case anything other than the flare catches fire.

Only now, pour just enough of your chosen fuel onto the piece of toast in the lime shell to soak it, but avoid filling the entire shell with flammable liquid. Gently float the prepared lime shell in the drink. Using a long, self-extinguishing lighter, ignite the toast and enjoy the show! (Again, never attempt to sip from a flaming cocktail.)

After enjoying the flare for less than a minute, snuff out the flame by carefully placing a small plate on top of the glass; leave it there long enough to be sure the flame is fully extinguished. Remove the plate and allow the lime shell to cool before removing it from the drink and discarding it. The drink itself should still be chilled and delicious.

The lime-shell method’s advantage is that it prevents the flame from contacting the glass directly, but always be alert for possible hot spots on the glass’s rim. Startled lips may lead to drops and spills. 

About our Cocktail of the Week partners—shop local and independent!
Cooks’ World and Pinnacle Wine & Liquor are less than a mile from each other, on Monroe Avenue near Twelve Corners in Brighton.

Cooks’ World, in business since 1978, is Rochester’s premier retailer of dining, kitchen, and cooking products, including a complete selection of glassware, mixology tools, and accessories for wine and spirits lovers. Follow Cooks’ World on Facebook and Instagram. Sign up here to receive Cooks’ World’s daily email specials and other news. 

Pinnacle Wine & Liquor, in business since 1997, offers a thoughtfully curated selection of spirits and wine from around the world, with a savvy staff to assist in your selection and encourage you along your cocktail and wine journey. Follow Pinnacle on Facebook and Instagram. For the inside track on Pinnacle’s spirits sales, send two text messages to (585)765-7546:
— Text the word “bourbon,” to receive weekly text messages offering the chance to buy rare or allocated whiskies or special prices on popular products.
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