A ceramic volcano bowl, two long straws and a little blue flame dancing in the crater. Under the show sits a well-built drink: orange and lemon, almond orgeat, rum and brandy, blended cold and frothy.
2 oz
white rume.g. Bacardi · Havana Club · Plantation · Don Q · Flor de Caña
1 oz
brandye.g. Asbach · Torres · Metaxa · Rémy Martin · Hennessy
4 oz
orange juice freshly squeezed
1½ oz
lemon juice freshly squeezed
1½ oz
orgeat
¼ oz
overproof rum for the flame onlye.g. Wray & Nephew · Bacardi 151 · Plantation · Stroh
Garnish: Orange slices and pineapple, flame in the crater · Ice: Crushed ice
Flaming Volcano
Fruity and creamy from the orgeat, with fresh orange, tart lemon and a warm rum and brandy base. Easy drinking despite the fire.
The Flaming Volcano belongs to the shared tiki bowls of the Polynesian-style restaurants that spread across the United States from the 1940s to the 1970s. These drinks were served in ceramic bowls shaped like volcanoes, with a small well in the middle where a splash of overproof rum was lit at the table.
The recipe is close to the Scorpion Bowl, another shared tiki drink built on rum, brandy, orange, lemon and orgeat. Exact recipes varied from restaurant to restaurant, and no single original version is documented.
The recipe is designed for two, served in one bowl with two long straws.
No, any large bowl works. The volcano shape just makes the flame easier and safer to serve.
A syrup made from almonds and sugar, often with orange flower water, used in many tiki drinks such as the Mai Tai.
The perfect sound
Fire, drums and jungle birds in a tiki temple.
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