Up In Flames Recipe

Chill glass

Place a rocks glass or lowball glass in the freezer for 5–10 minutes, or fill it with ice and set aside while preparing the cocktail.

Prepare espresso components

Brew a short shot (about 0.5–1 oz) of Cafe Bustelo espresso and allow it to cool to room temperature or chill briefly. If you have Blended Family Espresso as a bottled cold espresso concentrate, ensure it's chilled. Measure 1 oz of the Blended Family Espresso and 0.5 oz of the cooled Cafe Bustelo espresso.

Build the drink

In a mixing glass or shaker filled halfway with ice, combine 2 oz Westland Single Malt, 1 oz chilled Blended Family Espresso, 0.5 oz cooled Cafe Bustelo espresso, 0.5 oz Hoodoo Chicory liqueur, 0.25 oz Kota Pandan liqueur, 0.25 oz simple syrup, and 2 dashes chocolate bitters.

Stir

Stir the mixture for 20–30 seconds with a bar spoon until well chilled and slightly diluted (aim for about 15–25% dilution depending on ice). Stirring preserves clarity and texture.

Prepare glass and strain

If you used ice to chill the serving glass, discard that ice. Add 1–2 large ice cubes to the chilled rocks glass. Using a hawthorne or julep strainer, double-strain the cocktail into the glass to remove fine ice shards and ensure a clean presentation.

Garnish and flame

Express an orange peel over the cocktail by holding the peel (outer skin down) about 6–8 inches above the drink and giving it a sharp squeeze so the oils spray across the surface. To flame the peel: hold a lit match or lighter about 3–4 inches from the peel and squeeze the peel so a fine spray of oils passes through the flame and ignites briefly, creating a quick flash of flame and caramelizing the oils. Immediately rub the peel on the rim of the glass and drop it into the drink. Float 3 whole coffee beans on top.

Serve

Present immediately. Sip slowly to appreciate the interplay of the smoky single malt, robust espresso, chicory bitterness, pandan sweetness, and a flash of citrus from the flamed orange oil.