Tiki-philes have their flaming spent lime shells and scorpion bowls. Classic cocktailers have the magic of a flamed orange zest. Molecular mixologists have their Smoking Guns. (and yes, frat boys have their flaming shots.) Even brunchtime drinkers have spicy Bloody Marys. You don't have to go full Blue Blazer, not nearly -- heck, you could go full Fireball Whiskey! (or Fire Rock Pale Ale, etc..) You could riff on the Old Flame or come up with an inventive name of your own. You could even use a good firewater or burned wine. (and if you're grilling fruit, save some for me, will ya?)
With a clean palette at my disposal, my first thoughts ventured towards paths inclusive of over-proof rum, flaming dragons, and everything inclusive of the post description. At the same time, with two habaneros chilling in the fridge, leftovers from a recent Jamaican culinary jaunt...the path was clear.
Among the plethora of spices and flavors which contribute to the vast array of Jerk variations, a good handful of them are components readily found on the shelves of my booze collection. Others can be accentuated thru the creation of custom ingredients, such as...
1 habanero, quartered
zest of one lime
1 tsp allspice, fresh ground
1 tsp black peppercorns, fresh ground
1/2 tsp nutmeg, freshly grated
1/2 tsp fresh ginger, minced
1/4 tsp cinnamon
4 oz neutral grain spirit
Combine ingredients in non-reactive vessel and let sit at room temperature for 1-2 weeks, shaking once daily. Alternatively, heat sous vide water bath to 170F, combine ingredients in heat-proof bag, and let steep/infuse for 6-8 hours. Strain and store in clean container.
Brown sugar syrup**
4 oz dark brown sugar, packed
4 oz water
Combine ingredients in saucepan over low heat to dissolve sugar, cool to room temperature and refrigerate in a fresh container.
And finally, it comes together...
1 1/2 oz Cruzan Single Barrel Estate extra-aged rum
1/2 oz King's Ginger liqueur
1/2 oz St. Elizabeth Allspice Dram
1/2 oz brown sugar syrup**
1/2 oz lime juice
10-15 drops Jerk tincture*
Shake all ingredients with ice until well chilled, double strain into a chilled cocktail coupe.