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Drinks

The Flame of Love

The Flame of Love
Liz O. Baylen / Los Angeles Times

Sherry cocktails have come a long way from hot sack posset. A custardy Middle Ages concoction of sherry, milk and eggs, popular first in Britain and then the New World, sack posset eventually gave way to the likes of the ... Read more

Total time: 6 minutes | Serves 1
  • 5 pieces (each about 1 1/2 inches round) orange peel (4 for coating the glass, 1 for garnish)
  • 2 1/2 ounces bay leaf-infused vodka
  • 3/4 ounce apple-infused fino sherry (see All About Eve recipe)
  • 1 dash Peychaud bitters

Step 1Coat a cocktail glass with orange peel oil: Hold a lighted match in one hand a couple of inches above the glass. Hold a piece of orange peel (peel side down) in the other hand (between the thumb and forefinger) above the lighted match. Squeeze the orange peel sharply, propelling the oil through the lighted match and onto the inside of the glass. Repeat with 3 more pieces of orange peel (you should see a film on the glass), discarding the peels.

Step 2Fill a mixing glass with ice, then pour the infused vodka and sherry into the glass. Add the dash of bitters. Stir to chill, then strain the contents into the orange oil-coated cocktail glass. Flame the remaining piece of orange peel and drop it into the drink for garnish.

Note: From Audrey Saunders of the Tar Pit, inspired by a recipe from legendary bartender Pepe Ruiz of erstwhile Chasen's. For the bay leaf-infused vodka, add 2 dried bay leaves (cracked in half) for each cup of vodka (Saunders uses Absolut for this recipe); set aside at room temperature 10 hours.

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