A short blue flame dances over the glass, a pinch of cinnamon crackles into tiny sparks, and then the flame is snuffed out by covering the glass. What remains is a warm, honeyed orange and whisky shot with a lot of showmanship behind it.
¾ oz
DrambuieBuy on Amazon →
¾ oz
Grand MarnierBuy on Amazon →
pinch of
ground cinnamon for sparks over the flame, optional (optional)
Garnish: Pinch of cinnamon (sprinkled through the flame) · Ice: Served up, no ice
Backdraft
Honey, heather and Scotch whisky from the Drambuie with warm orange and cognac from the Grand Marnier, slightly warmed by the flame. Sweet and strong.
The Backdraft takes its name from a phenomenon firefighters know well: a sudden flare-up when oxygen reaches a smouldering fire. The drink plays on that idea by lighting the top layer and then cutting off the air to put the flame out.
Its inventor is unknown. The Backdraft belongs to the family of flaming shots that were popular in party bars from the 1980s and 1990s onwards, and many different versions exist, some with sambuca, Cointreau or overproof spirits and elaborate rituals with inverted pint glasses. The simpler version here, with Drambuie and Grand Marnier, keeps the show short and puts the focus on the flavour rather than on risky tricks.
Anything involving flames and high-proof spirits carries a risk of burns. Always smother the flame completely and let the glass cool before drinking.
Yes. The layered, unflamed version tastes almost the same and is the sensible choice at home.
A pinch sprinkled through the flame creates small sparks and adds a warm spice aroma.
The perfect sound
A flaming shot with a bit of showmanship.
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