Lunch at Meemaws

Cocktail created by Alex Vowles, for the WA regional finals of The Perfect Blend cocktail competition, Oceania 2017.

Glassware

Brandy balloon

Garnish

Honeyed biscuit on side & flamed orange zest

Ingredients

45ml Booker's® Bourbon

10ml Courvoisier® VS

15ml homemade apple cinnamon liqueur

10ml smoked honey syrup

1 dash Peychaud's bitters

2 dashes homemade pear bitters

Method

Add all ingredients to warmed blazing mug. Set alight and pour between two mugs while on fire. Blaze until sugar is PROPERLY caramelised and drink is at appropriate temperature. Put fire out. Add to pre-warmed brandy balloon. Flame orange zest over the top. Serve alongside honeyed biscuit (american "biscuit").
Alex Vowles

Introducing the creator of Lunch At Meemaws, Alex Vowles. Alex is a professional category finalist in The Perfect Blend Cocktail competition 2017 from WA, Australia.