Every time I come home my step-mom is experimenting with something new, this year it is fermenting sugar cubes. That’s right, you heard me. She is fermenting her own sugar cubes. How cool?
Which is where, to my understanding, one seals up whole sugar cubes with Everclear and different spices to make flavorful alcoholic sugar. The intention is to then set them on fire and let the sugars caramelize, the most common image to come to mind is their use in absinthe.
She had three different kinds fermenting away and one, in particular, caught my eye: clove, orange, and cinnamon. I needed to use these for a drink!
Flaming Apple Jack
For Apple Simple Syrup
½ Granny Smith Apple, Peeled, Cored, and Sliced
1 Tsp Lemon Juice
¼ C Sugar
¼ C Water
2 Oz Bourbon
1 Tbsp Apple Simple Syrup
⅛ Tsp Salt
⅛ Tsp Pepper
1 Fermented Sugar Cube
Apple Peel for Garnish
In a small saucepan combine sugar, water, apples, and lemon juice over medium heat and cook until the sugar has dissolved about 4 minutes. Lower heat and continue to cook for another five until the apples are soft. Let cool and blend syrup until smooth.
In a shaker add bourbon, syrup, salt, and pepper over ice. Shake well. I had all this lovely apple string from an entire apple after using an antique apple peeler, which I ended up curling along the bottom of the glass to trail over the top and tie in a knot to drape over the edge. Fancy, huh? Fill glass halfway with ice and pour in cocktail.
Now comes the fun part. Using a slotted spoon suspend the ice cube over the glass’s opening and light the cube with a long-stemmed lighter (be careful). Apparently, I used these cubes before they were fully fermented and therefore they did not produce the brilliant blue flame that they should have. Either way, it was cool to watch the cube caramelize under the heat.
Once the flame dies down tip the cube over into the drink and crush it in the bottom of your glass, give a swirl to mix and enjoy.