Bartender's Manual by Theodore Proulx (1888, p.14) — Theodore Proulx 1888
| 1 jigger | brandy — good brandy | base |
| 1 lump | sugar — sugar | base |
- Put the sugar and brandy into a saucer.
- Set the liquid on fire and let it burn sufficiently.
- Smother the flame with another saucer and pour into a whiskey glass.
- Summary
- A tiny heated brandy service shaped by flame rather than dilution.
Burnt Brandy is a useful reminder that nineteenth-century hot or warmed service was not limited to toddies and slings. Small direct flamed spirit drinks also had a place behind the bar.
The brief burn and smothering are central to the drink's identity; this is not just warmed brandy.
Compared with Blue Blazer, this is much smaller and quieter, but it still treats combustion as a meaningful service tool.