Obsession of the Week: Flaming the Garnish

By James Mulcahy

High-end cocktail bar Booker and Dax just opened in the back of New York's Momofuku Ssam Bar, and if you haven't heard, they take a flaming hot poker and dip it into the cocktails to caramelize the sugars and add a little char to the libations. But, what if you don't have a 1,500 degree metal rod lying around?

The other night, we dropped by perennially popular Flatiron Lounge and were reminded that you don't need fancy bells and whistles to add a little smoke to your beverage. All you need is a citrus peel and a match. The tenders at Flatiron hold a lit match slightly above the cocktail, take the peel, and squeeze that oil right into the flame. There is a little burst of fire and a bit of smoky citrus added to the drink. For the full effect, you can take the burnt section of the garnish and rim the glass with it.


If you're a molecular mixologist or a washed up actor playing a blacksmith at Colonial Williamsburg, try the rod method. All others, grab that citrus, strike a match and squeeze.