• 3 oz gin
• 1 bar spoon rosewater
• 1/2 oz fresh lime juice
• 5 cher­ries
• 1 bar­spoon of sugar
• 5 brandied cherries
• Agos­tu­ra bitters

Angos­tu­ra flame brulee the sugar/cherries in a pint glass.

Angos­tu­ra flame is done by putting Agos­tu­ra bit­ters and Bac­ar­di 151 in an olive oil mis­ter and spray­ing it through a flame into the pint glass. Cher­ries should be soaked in brandy and Kirschwass­er at least over night. I’ve found it is best to spray the cher­ries and inside of glass a few times before igniting.

Light­ly mud­dle cher­ries after you brulee. Allow cool for a cou­ple seconds.

Add all ingre­di­ents and shake with ice.

Strain into a collins glass with ice.

Top with soda.

Gar­nish with 2 cherries.

Cau­tion when using fire.

Recipe by Jamie Boudreau