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Flaming Homer

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Grapefruit, lime and cinnamon syrup with almond notes from orgeat and crème de noyaux, over demerara rum, Smith & Cross and Flor de Caña 7. Maurin Quina and a dash of absinthe add a bitter, anise edge; created by Matthew Bellanger at Donna in Brooklyn in 2015.

Method
Shaken
Glass
tiki
Difficulty
Hard
Flavor Profile
Bitter
Fruity
Herbal
Sour
Spicy

Ingredients

Servings:
1
Your bar: 0/12
Grenadine
15 ml
Orgeat
8 ml
Cinnamon Syrup
8 ml
Angostura Bitters
1 dash
Smith & Cross
8 ml
Flor De CañA 7
15 ml
Maurin Quina
30 ml
Krusty-Brand
Grapefruit Juice
23 ml
Lime Juice
23 ml
Absinthe
1 dash
CrèMe De Noyaux
1 tsp
Demerara Rum
23 ml
🌱 Vegan🌾 Gluten-free

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Instructions

  1. Combine all ingredients in a shaker and shake vigorously.
  2. Strain into a tiki mug filled with crushed ice.
  3. Place a halved lime shell over the beverage, add a sugar cube to the shell, then pour a bit of overproof rum over it.
  4. Ignite the rum and let it burn before serving.

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