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I saw a video on Dishing’s Instagram of a flaming drink from Tupelo and I am dying to know how they make it! — MARK SOLOMAN, SALT LAKE CITY, UT
Ingredients
- 1 1/2 ounces Alpine Distilling Triple Oak Whiskey
- 1/4 ounce Demerara syrup
- 3 dashes Angostura bitters
- 2 dashes orange bitters
- 1 red wine ice cube and a cherry soaked in bourbon, for garnish
Instructions
- Add all ingredients to a rocks glass and stir to combine. Add the wine ice cube and smoke the drink with a portable smoking gun using cherry wood chips for about 10 seconds.
- Serve with a boozy cherry
