Drink Recipes  -  Backdraft

Named after the Backdraft which occurs in some fire situations, this drink produces a similar condition on purpose using flammable alcoholic drinks and an enclosing container, such as an upside down pint glass.

The potency of the Backdraft drink is in the types of liquors used, and in the order they are consumed. Below is a typical procedure for producing one variation of the Backdraft drink.

The combination of warm alcohol, followed by inhaling vapourized alcohol, and then finishing with a highly spiced warm alcohol, makes the drinking of this drink difficult, and while it tends not to have an immediate effect (since it is drunk quickly), the warmth of the alcohol and the vapour, make the concentration and absorption of alcohol into the bloodstream quicker than other drinks, and produces a more profound impact.

The procedure is as follows:

A saucer is placed on a counter or table.
A shot glass is placed in the center of the saucer, filled with Sambuca
A pint glass is filled with 1 - 2 shots of Cointreau. Swirl this in the glass to coat the sides
The Cointreau is lit and allowed to burn until the sides of the glass become warm to the touch
The lit Cointreau is poured into the shot glass, igniting the Sambuca
Cinnamon (or black pepper in the case of a Pepperdraft) is sprinkled into the flaming alcohol from about 1/3 of a meter (1 foot) above the shot glass. The finely powdered spice will ignite in the flame.
Important: All the while the pint glass must be kept upside down above the flames to catch the alcohol vapour coming off of the burning liquids.

When approximately 3-6 good shakes of cinnamon have been dispensed, the pint glass is lowered over the flaming liquid.
Note: the liquid on the outside of the inverted pint glass will still burn and needs to be gently blown out. The upside down pint glass is smaller than the coffee cup saucer, and will thus seal to the saucer extinguishing the flames inside

As the alcohol cools inside the pint glass it will try to suck the alcohol on the outside back into the upside down pint glass. This backdraft effect is the origin of the drink's name.

The pint glass is removed and 2-3 ice cubes are placed into it. The opening of the pint glass is immediately sealed with the palm of the bartender's hand.

The pint glass is shaken: this has the effect of cooling the alcohol vapours and causing them to condense on the ice cubes, the walls of the glass and the air inside the glass.

Preparation is now complete. The drinker first downs the shot or drinks it through a straw. Then the straw is slipped through the bartender's fingers into the pint glass, whereby the drinker "drinks" the condensed alcohol - actually mainly inhaling the alcohol vapours inside the glass.

Finally, the drinker uses the straw to suck up the spirits which have collected in the saucer. The combination of ingested and inhaled alcohol makes this drink extremely potent. The ice cubes (and the layer of condensed alcohol on them) may be eaten if desired.

There are other alcohols that may be used, but this is the basics of any Backdraft preparation.

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