The Blackout

Courtesy of The Art of the Bar by Jeff Hollinger and Rob Schwartz/Chronicle Books, 2006.

The Blackout

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    Spiced Sugar (see recipe below), for rimming glass 3/4 ounce Grand Marnier
    1/2 ounce 151 proof rum 1/2 ounce white creme de cacao
    3 ounces hot Leaves de Provence tea or another floral tea Lightly whipped and sweetened heavy cream
    3/4 ounce amaretto


    Prep: 10 min Total:
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    • 1

      Coat the rim of a thick wineglass with the sugar and add the rum. Using a lighter, ignite the rum. Twirl the glass to caramelize the sugar, making sure you keep the glass upright, so that no burning liquid reaches the floor. When the sugar is caramelized, put the fire out by pouring tea into the glass, and add the amaretto, Grand Marnier, and crème de cocao.

    • 2

      Top with the whipped cream.


    Spiced Sugar
    1 cup superfine sugar
    1 tablespoon ground cinnamon
    1 teaspoon ground nutmeg
    1/2 teaspoon ground clove
    1/4 teaspoon ground allspice (optional)

    Stir together all ingredients in a bowl until well combined.

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