1st Issue of Tiki Magazine - General Tiki

A Alnshely Member Oceanside CA Joined: Mar 24, 2002 Posts: 974	A Alnshely Posted posted on Tue, Apr 26, 2005 3:29 PM DigiTiki, The garnish is a crouton soaked in 151. The brand name is Petite Toast, use un-flavored croutons or they will stink when you light them on fire. The crouton is sitting on a sugar cube soaked in 151, I did that so the flame would show up on film. Alcohol burns clean and is easier to see if you dirty it up some. When I serve something in a Scorpion bowl I always add a sugar cube to the 151 in the little volcano so you can see the flame better. When I am just making regular drinks, I just use a crouton (no sugar cube) and use lemon extract instead of 151. Extract is cheaper and smells nice. There is a book called "Pad", (Matt Marion, Chronicle books) That has a section on Flaming Garnish (pg 164-165), a must read for the ambitious bartender. Mahalo, Al

DigiTiki,
The garnish is a crouton soaked in 151. The brand name is Petite Toast, use un-flavored croutons or they will stink when you light them on fire. The crouton is sitting on a sugar cube soaked in 151, I did that so the flame would show up on film. Alcohol burns clean and is easier to see if you dirty it up some. When I serve something in a Scorpion bowl I always add a sugar cube to the 151 in the little volcano so you can see the flame better. When I am just making regular drinks, I just use a crouton (no sugar cube) and use lemon extract instead of 151. Extract is cheaper and smells nice.
There is a book called "Pad", (Matt Marion, Chronicle books) That has a section on Flaming Garnish (pg 164-165), a must read for the ambitious bartender.
Mahalo,
Al

Post #155058 by Alnshely on Tue, Apr 26, 2005 3:29 PM