I consider the cinnamon brandy to be the Lady Death who cuts through the sweet citrus flavors of life with a bite of the afterworld. This drink is a nice mixture of competing flavors that provide a lovely aftertaste.
Taste profile: sweet balance by sour with a touch of piquancy from cinnamon.
Ingredients:
1 part Grand Marnier
1 part Cinnamon Brandy
1 ½ parts lime juice
1 ½ parts orange juice
Place all the ingredients into your shaker with ice. Shake it to the edge of death and strain into a rocks glass.
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Having guests? This punch is designed to serve up to 10 people.
Taste profile: primarily sweet with a bit of sour
Ingredients:
1 bottle (750ml) Grand Marnier
4 quarts grape juice
1 bottle (750ml) Claret
3 oranges or 1 pineapple, cut up.
10 tbsp sugar
1 bottle (750ml) Champagne
I recommend that first you combine the sugar with the grape juice and stir until the sugar is dissolved. If you try this after it is added to the punchbowl, the ice will impede your ability to dissolve the sugar. Once the sugar is dissolved, mix all the liquids in a large punch bowl over ice and allow to stand for at least half an hour to fully chill.
Then add one bottle (750ml) of your favorite champagne and serve.
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I originally encountered a version of this drink which was called Polynesian Coffee.
I saw a guy make it in a restaurant but couldn’t remember how it was built beyond there being coffee and fire involved, so I faked it. Suffice it to say this is a show stopper of a drink that is guaranteed to impress anyone watching and satisfy their taste buds when they finally drink.
In a large clear glass coffee mug mix the following –
Ingredients:
1 part 151 rum – to light on fire 1 part Kahlua (or other coffee liqueur) 1 part Jameson Whiskey (or your favorite whiskey) 1 part Grand Marnier 1 part Irish Cream Sufficient coffee to fill the mug
Process:
Your first step is to pour the 151 rum into the coffee mug. I recommend using a wand lighter to get down to the alcohol and light it on fire. It will have a lovely blue flame that fills the mug.
While it is burning pour in the coffee liqueur, whiskey, Grand Marnier, and Irish cream.
Add the coffee, leaving a little space at the top of the glass.
If it’s still burning douse with whip cream – odds are somewhere during the liquid additions it will go out so just add the whip cream anyway.
Tasting:
Look: Rich dark brown of coffee. The whipped cream will slowly diffuse into the liquid causing it to become a creamy brown at the top.
Smell: hints of chocolate and nut. A classic coffe roast smell with just a little alcoholic burn to tickle the nose.
Taste: coffee on steroids. You’ll taste the flavor of your favorite coffee but there are hints of cocoa, orange and a woody flavor from the whiskey. The whipped cream will smooth out the burn of the alcohols.
Aftertaste: the cocoa flavor and the hint of orange tends to linger longest. The alcohol burn should dissipate quickly and not ruin the aftertaste.
