name = Backdraft
type = cocktail
flaming = yes
sambuca = yes
cointreau = yes
served = straight
drinkware = shot
ingredients = *
prep = The preparation of this drink is "extremely" complicated, and is explained below.
notes = The Cinnamon can be replaced with
black pepperif desired, creating a much more bitter drink, known as the pepperdraft
footnotes = The Backdraft is a
cocktailthat is noted for its elaborate preparation and extreme potency. Named after the backdraftwhich 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 vaporized 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 vapor, make the concentration and absorption of alcoholinto the bloodstream quicker than other drinks, and produces a more profound impact.
The procedure listed below is a typical illustration of how the drink is presented, and the steps used to produce the
backdrafteffect. The alcohols listed are strictly for demonstration purposes, and can be substituted with others, as there are various recipes. However, the steps of this procedure are required to be taken in this order to produce what is know as a classic backdraft drink.
Classical Backdraft Preparation
A classic Backdraft is prepared by pouring equal amounts of
Drambuieand Grand Marnierinto a snifter. The mixture is set alight, and after a few seconds, extinguished by having the imbiber seal the top of the glass with their hand, although often a coaster or saucer is used instead. Once the flame is out, a straw is inserted, keeping as much of the seal intact as possible to contain the vapors.
Both the liquid and the vapors are then consumed through the straw.
Alternate "Shooter" Backdraft preparation
The procedure is as follows:
sauceris placed on a counter or table.
shot glassis placed in the center of the saucer, filled with Sambuca
pint glassis 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 pepperin 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 vapor coming off 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
backdrafteffect 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 vapors 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 vapors 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.
Why is it called a backdraft? Once a gas has been warmed up, it tends to expand to fill a volume. It will replace other gases and expand due to its heat content. If this is done in an enclosed sealed space, and then the heat is taken away, as the gases cool, they condense, and decrease in volume, and create a
vacuum. Thus when the flaming alcohol in a backdraft is covered with a pint glass over a saucer, the air (a heavier gas) is replaced with warm alcohol vapour(lighter gas)and warm air. As the remaining oxygen is used up, the fire in the pint glass goes out, and the heat source goes away. The alcohol vapor/air mixture now in the glass cools and begins to create a vacuum. This vacuum is responsible for sucking any liquid at the outside bottom of the pint glass further inside (as the seal of the glass and the saucer is not perfect). Once the majority of the liquid is inside the upside down pint glass, sometimes further oxygen can be seen to bubble up into the glass. At some point an equilibrium will occur, where the internal vacuum will hold the liquid inside the glass. This can be great enough at times, that the glass can be lifted, and the saucer will remain stuck to its underside.
When the pint glass is removed, ice is immediately added, thus causing the
condensationof the alcohol vapour, creating a white mist in the glass. By covering the glass with the hand, this vapour is trapped until it is extracted by the process of inhalation, usually through a straw.
* [http://www.joebartender.com/drink-recipes/backdraft/ "Backdraft"] from Joe Bartender
* [http://www.barmeister.com/cgi-bin/drink.view.pl?drink=111 "Backdraft 1"] from Barmeister.com
* [http://www.youtube.com/watch?v=dgnWRFfi8yk Backdraft video from Youtube]
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