Oaxaca Flocka Flame


Cocktail Recipe by Brian Evans of Sunday in Brooklyn


Sarsaparilla-Apple Cordial

  1. Bring apple cider to medium heat for about 15 minutes with sarsaparilla root and crushed cinnamon sticks to infuse flavor.
  2. Then combine with sugar until melted.  Let all ingredients cool overnight, then strain.

Cayenne Pepper Tincture

  1. Let ground pepper and neutral grain spirit steep for 24 hours in a non-reactive container.
  2. Then fine strain with a coffee filter-lined strainer.


  1. Whip ingredients with pebble ice for approximately 10 seconds until combined.
  2. Then pour contents into a chilled jarrito de barro mug.
  3. Garnish with apple slices and lime husk filled with 151-proof vodka.
  4. Finally, using the ST2200 light the garnishes on fire and stoke flame with ground cinnamon for aromatics. Cheers!

What You'll Need


Maker Precision Torch

Product Info


5.6 oz. Butane Cylinder

Product Info

Ingredients for Cocktail

  • 3/4 oz Fidencio Mezcal
  • 3/4 oz Avua Prata Cachaca
  • 1/2 oz Sfumato Rhubarb Amaro
  • 3/4 oz Lime Juice
  • 3/4 oz Sarsaparilla-Apple Cordial
  • 3 dashes Cayenne Tincture

Ingredients for Sarsaparilla-Apple Cordial

  • 500 grams organic apple cider
  • 500 grams white granulated sugar
  • 3 tablespoons dried sarsaparilla root
  • 3 cinnamon sticks crushed

Ingredients for Cayenne Pepper Tincture

  • 40 grams ground cayenne pepper
  • 1 bottle of Bak's Spirytus 151-proof Vodka (or any overproof neutral grain spirit)