Flaming Volcano Type

Flaming Volcano is a mixed drink.

Picture 1 – Flaming volcano

Flaming Volcano Primary Ingredient

Rum is the primary alcohol used in making this cocktail. The base alcohol consists mainly of rum or brandy but some even use vodka or gin according to their taste.

Flaming Volcano Ingredients

The ingredients required for serving for 2 people are:

• 1 ounce light rum
• 1 ounce brandy
• 2 ounce of unsweetened lemon juice
• 2 ounce of almond flavor syrup
• 4 ounce of orange juice
• 4 ounce of pineapple juice

Flaming Volcano Preparation

Blend all the ingredients along with two scoops of ice in a blender for about a minute. Pour the mixture in the ceramic bowl. Pour rum in the crater of the volcano bowl and ignite it with a long fireplace match. For garnishing the cocktail, slice pieces of orange or pineapple and insert it in the rim of the bowl. Maraschino cherries can be added to the drink according to the preference. The base alcohol of Flaming Volcano cocktail mainly constitutes of rum or brandy but some variation based on the taste may also include vodka or gin. Some of the other variation includes Triple Sec on the top.

Picture 2 – Flaming volcano Picture

Flaming Volcano History

Flaming Volcano is a popular cocktail in the United States. It was earlier served in drink menus of Asian restaurants and in areas where exotic island cocktails were available. It has now gained popularity across the globe. The origin of the Flaming Volcano cocktail dates back to the 50’s and 60’s in Hawaii. Others debate it to have originated during the times of Augusto Pinochet in Chile.

Flaming Volcano Served

The flamboyant drink is served in a ceramic volcano bowl with flames ignited at the center of the bowl. It is served with ice to a group with long colored straws. The long straws prevent any discomfort due to the flame and provide convenient sipping.

Flaming Volcano Garnish

The ingredients used to garnish this cocktail are orange and pineapple slices. Maraschino cherries are also used.

Flaming Volcano Drink ware

This cocktail is served in a special ceramic volcano bowl. This bowl is specially designed in such a way that the raised central hub resembles a volcano cone. The center of the ceramic bowl that looks like a volcanic crater holds the flammable liqueur. It was traditionally used in Hawaii to serve a unique cocktail during the 50’s and 60’s.

Picture 3 – Flaming volcano Image

Drinks Similar to Flaming Volcano

• Jamaican Rum Punch
• Super Charged Sparkplug
• Tko
• Nut Craker
• Zombie
• Acapulco
• Mojito
• Fuckin Mistake
• Cumshot
• Sex with a Crocodile
• Fiery Balls of Death
• Pineapple Cosmopolitan

Reference:

http://en.wikipedia.org/wiki/Flaming_volcano

http://www.ehow.com/how_2304343_make-flaming-volcano-drink.html

http://chinese.food.com/recipe/flaming-volcano-318463

http://www.boozemixer.com/drink-recipe/flaming-volcano

http://cocktails.gourmetrecipe.com/cocktails-with-rum-flaming-volcano_l81

http://www.streetdirectory.com/food_editorials/beverages/alcoholic_drinks/how_to_drink_tequila.html

After taking a few rounds of this drink and enjoying the kick it gives, one cannot help but agree that Hemingway had righteously chosen to name it Death in the Afternoon!

Simon Difford gave the drink 3 out of 5 and also added that the flavor of absinthe dominated the drink along with ‘hints of cutrus and biscuit champagne’.

Death in the Afternoon Cocktail Recipe

When the question arises, as to how to make Death in the Afternoon cocktail, many will be surprised to learn that it is not as complicated as it sounds! As a matter of fact, the recipe is not only simple but extremely catchy as well to achieve that ‘kick’ one requires.

Picture 1 – Death in the Afternoon Cocktail

Death in the Afternoon Cocktail Ingredients

1 ½ oz absinthe

4 oz brut champagne

Instructions

The first step is to pour the absinthe (or substitute) into a champagne flute. Absinthe is basically an authentic wormwood-powdered stuff that tends to taste somewhat like Raid.

The next step is to top it with the champagne (preferably iced) until the drik starts to cloud up a bit. Voila! You have your Death in the Afternoon cocktail ready!

Over the years a number of alternative ways were discovered for the preparation of Death in the Afternoon. One can even step outside the traditional Hemingway method and add the absinthe after the champagne.

Moreover, the inconvenience of acquiring absinthe has given rise to the use of other similar substitutes like Absente or strong pastis like Pernod.

There are other advanced versions of the recipe as well. According to the suggestions of Valerie Mellma a sugar cube along with couple of dashes of bitters can be added to the glass before the addition of the main ingredients. One can also try the method recommended by Simon Difford, wherein the absinthe is to be shaken with water, ice, lemon juice and sugar prior to adding the champagne. Adding a rose petal to float on the surface would give the ultimate finishing touch to the drink.

Death in the Afternoon Cocktail Appearance

This cocktail is milky and bubbly; the milkiness is a result of the almost spontaneous emulsification of absinthe or the apparent substitute. The champagne contributes to it being bubbly. However, one may note that it turns significantly less bubbly followed by the first drink.

Picture 2 - Death in the Afternoon Cocktail Picture

A champagne flute is considered to be the ideal glass type to enjoy this drink.

Death in the Afternoon Cocktail History

The Death in the Afternoon cocktail was invented by a celebrated American author and journalist who we all know by the name of Earnest Hemingway.

In fact, this cocktail happens to share its name with one of Hemingway’s famous nonfiction, Death in the Afternoon. This book was published in the year of 1932; it gives a vivid description about the customs associated with Spanish bullfighting.

During that period Hemingway was spending most of his time in the European continent; records reveal that he frequented bars and cafes throughout the continent. Perhaps it was during one of those moments that the cocktail recipe hit Hemingway’s genius. Death in the Afternoon cocktail officially appeared in So Red the Nose, or Breath in the Afternoon, 1935 cocktail book that comprised of a collection of celebrity cocktail recipes.

Hemingway’s original instructions quotes “Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains proper opalescent milkiness. Drink three to five of these slowly.”

The Ultimate Bar Book ranked the drink among one of Hemingway’s top favorites; however it is important to remember that the man is known to have invented other cocktails as well.

Death in the Afternoon Cocktail Interesting Facts

Let us take a look at some fun facts about the Death in the Afternoon cocktail.

Picture 3 - Death in the Afternoon Cocktail Image

• The ingredient absinthe is considered to be strong stuff; however several versions of it are available in North America these days. Absinthe is still illegal in many countries of the world.
• The Death in the Afternoon cocktail definitely gives the kick’ or the ‘buzz on’ that one expects out of it.
• Ernest Hemingway is the pioneer to have invented the recipe of Death in the Afternoon.
• This drink is also popularly referred to as the Hemingway or the Hemingway Champagne.
• Death in the Afternoon cocktail is reputed for its decadence as well as high strength!
• It is held that Hemingway got the idea of inventing the recipe after having enjoyed the absinthe that was abundantly available, during his stay in the Left Bank, Paris.

Reference:

http://in.askmen.com/fine_living/drinks_400/438_drink-of-the-week-death-in-the-afternoon.html

http://www.esquire.com/drinks/ernest-hemingway-drink-recipe

http://en.wikipedia.org/wiki/Death_in_the_Afternoon_%28cocktail%29

Picture 1 – Ramos Gin Fizz

Ramos Gin Fizz History

This cocktail was originally invented by a bar owner, named Henry C. Ramos in the year 1888. The name of the bar was the Imperial Cabinet Saloonin or the Mayor’s Restaurant and it was located on the Gravier Street in New Orleans, Louisiana. It is one of the most famous New Orleans cocktails.

The Ramos Gin Fizz New Orleans also derives its name from the fact that it actually gained currency after being popularized by the Roosevelt Hotel of New Orleans. Moreover, the then Governor of New Orleans, Mr. Huey Long was very fond of this cocktail and was responsible for popularizing it among the Americans at large, especially those residing in New York. He brought a bartender from the Roosevelt Hotel in New Orleans to train the bartenders in Ramos art.

The popularity of Ramos Gin Fizz can be gauged from the fact that the event which led to the immense popularity of this cocktail in America owing to the endeavour of Mr. Long has captured in a video camera and has been recorded at the Museum of the American Cocktail. Since then, this cocktail has become extremely popular and its fame has spread far and wide, reaching beyond continental barriers.

Ramos Gin Fizz Ingredients

The ingredients for Ramos Gin Fizz include gin, egg white, orange flower water, lemon & lime juice, cream, soda water, and sugar.

Picture 2 – Ramos Gin Fizz Ingredients

The amount and volume of these ingredients must be two ounces of Tom or Plymouth gin, half an ounce of each of lime and lemon juice, three drops of orange flower water, an ounce of simple syrup, an ounce of cream, two drops of vanilla extract, half tablespoon of powdered egg white and soda water.

Ramos Gin Fizz Recipe

The recipe for Ramos Gin Fizz depends on the bartender’s skill to create foam with the help of egg white and cream, which should be a long lasting one. This meringue is produced by the combination of gin, rehydrated egg white, cream, lime and lemon juices, and simple syrup into a Boston shaker. Although in most cases, the mixture is shaken without ice for few minutes, but an immersion blender has been recently developed which aids the process of easy and fast foam formation. This process of foam making must be conducted for not less than twenty seconds and then a scoop of ice must be added. After scoops are added, one must shake the mixture for another minute or so till it becomes chilled and frothy. This is further followed by the straining of the mixture into a zombie glass with an ounce of soda water at the bottom. Then the fizz must be stirred gently.

A more modern version of this cocktail entails the addition of ingredients such as orange bitters, and a tincture of cardamom to make it a more exotic flavour. The Gin Cocktail flavouring is made unique by this addition.

Although Ramos Gin Fizz is citrus by nature and due to the number of ingredients that are required for its preparation and the crave for fast drinks with gin, it is losing its popularity, yet with the resurgence of cocktails in the modern times, it may still be appealing to men of all ages.

References:

http://en.wikipedia.org/wiki/Fizz_%28cocktail%29

http://www.gumbopages.com/food/beverages/ramos-gin-fizz.html

http://www.artofdrink.com/archive/popular-cocktails/ramos-gin-fizz-cocktail/

http://www.epicurious.com/articlesguides/drinking/cocktails/ginfizz

http://www.cocktailchronicles.com/2005/09/11/in-praise-of-difficult-drinks-part-i-the-ramos-gin-fizz/

Origin of Pink Gin

Picture 1 – Pink Gin
Source – chow

The Pink Gin cocktail was actually a creation of the Royal Navy in the 1870s with an intention to make the gin more enjoyably bitter in taste. After the discovery of the curing qualities of Angostura bitters by Dr. Johann Gottlieb Benjamin Siegert in 1824, it began to be used for treating sick sailors, especially the ones suffering from seasickness. With this discovery, he also formed the company by the name of House of Angostura so that the sailors can tide over the sickness in sea.

Pink Gin Ingredient

The ingredients required for preparing pink gin are two ounces of Plymouth Gin or Hendricks’s Gin and three drops of Angostura bitters. However, the amount of the ingredients may vary from one bar to another, depending on the bartender.

Pink Gin Recipe

The Pink Gin is prepared by pouring the ingredients into a cocktail shaker. Ice cubes are put into the cocktail shaker and the preparation is stirred well. Then the preparation is stirred well and strained into a cocktail glass which becomes chilled. This is followed by the adding of a dash of Angostura bitters and a glass of Plymouth Gin. After this, the Pink Gin preparation is prepared and is ready to be served as a cocktail in a highball or martini glass.

Pink Gin Fizz

After the addition of bitters, the preparation is garnished with a slice or rind of lemon. This makes it acidic in nature but gives a sour flavour to the mixture. It is this blending of very many ingredients that give a unique colour and taste to the cocktail.

Pink Gin and Tonic

Pink Gin many a times is served as ‘Pink Gin and tonic’, which is usually a mixture of four dashes of Angostura bitters and 2 shots of gin. This preparation is topped with tonic water and makes a wonderful cocktail when garnished with lemon.

The Pink Gin Cocktail was also sometimes referred to as Gin Pahit in the initial years of its existence taking a cue from the Malay word ‘pahit’ meaning bitter. But the unique way in which it is prepared makes it a fabulous aperitif Martini, which is worth a try.

References :

http://en.wikipedia.org/wiki/Pink_Gin

http://www.esquire.com/drinks/pink-gin-drink-recipe#ixzz1OV6AAL2K

http://www.smallscreennetwork.com/video/220

http://www.greatcocktails.co.uk/PinkGin.html

http://www.drinksmixer.com/drink5900.html

http://www.cocktaildb.com/recipe_detail?id=4523

http://www.in-the-spirit.co.uk/cocktails/view_cocktail.php?id=209