The Flaming Dr. Pepper cocktail is awesome for parties. It’s so named because it tastes like Dr. Pepper and then of course you light it on fire. What else? Really, what better way to party than taking a long-cherished beverage from childhood, converting into an alcoholic cocktail, lighting it aflame and hoping you remember to blow it out before you drink it.
Surprisingly, this one really does taste like Dr. Pepper. Since there’s an art to making it, I’m going to show it step by step. And if it’s getting more complicated than you want, you might want to check out the Mountain Dew cocktail.
Flaming Dr. Pepper Recipe
- 1 1/2 ounces amaretto (Disaranno is tastiest)
- 1/2 ounce Barardi 151 proof rum
- 1/2 glass beer
There are several ways to make the Flaming Dr. Pepper. The one I recommend is, in my opinion, the safer method. Note that this is best done in a darkened room, as long as you can see what you’re doing. The flame isn’t super bright, as you’ll see in the pictures.
1. Gather everything you’ll need. Not pictured is a lighter, preferably a candle lighter, because a regular lighter puts your hands awfully close to where the flame’s going to shoot up, and it can take a few seconds of holding the flame against the rum to get it to light. As I mentioned above, I prefer Disaranno’s Amaretto for just about anything else involving amaretto, but through some kind of shopping list fail, I didn’t have it on hand for this picture. Of course, you might feel Disaranno is wasted on a cocktail like this, and the Hiram Walker certainly tastes just fine. For beer, I used Harp Lager just because I personally like it, but any beer, lager or pale ale should work. The Bacardi 151 proof rum is critical: I’ve tried to do this with other rums, and this one just lights the best.
2. Fill a shot glass about two thirds of the way with the amaretto.
3. Now pour the rum slowly over the top. Note that Bacardi’s 151 proof rum comes with a grate over the top to aid with slow pouring. Oh, yeah, they know why you bought this stuff.
While the rum’s pouring, you can see that it looks a bit oilier than the amaretto, and is floating to the surface. It’s a little bit hard to tell in the photo, but the part on top is slightly more cloudy than the rest.
4. Put the shot glass down in a bigger glass, preferably a big fat mug, and pour beer in around it, just up to the top of the shot glass.
5. Light the rum at the top of the shot glass on fire. It can take a few seconds to catch, and the fire doesn’t burn all that hot, but I still suggest you use a candle lighter with a long handle or a match. A regular lighter puts your fingers too close to the flame.
6. Serve immediately, while it’s still lit, and instruct guests to blow it out and then chug it so they get the beer mixing with the amaretto for the Dr. Pepper taste.