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Lunch at Meemaws

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


Brandy balloon


Honeyed biscuit on side & flamed orange zest


1.5 parts Booker's® Bourbon

0.25 part Courvoisier® VS

0.5 part homemade apple cinnamon liqueur

0.25 part smoked honey syrup

1 dash Peychaud's bitters

2 dashes homemade pear bitters


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.