Gin, cognac, fruit schnapps, whisky and vodka are particularly suitable for flambéing, but also liqueurs such as Cointreau, Grand Chartreuse or possibly Marnier.
If (e.g. for desserts) only liqueur is to be used, which is usually not so high-proof, it should be mixed with a little bit of cognac, so that the flame cannot go out so easily. The flame needs “kindling”, a lot of alcohol that is, the liqueur flavor is kept.
It is important that what is to be flambéed is very hot. Therefore, one keeps the ready-to-serve food hot on the teapot warmer. The best choice here is a copper vessel, which keeps the temperature well and apart from that looks pretty, i.e. is “table-ready”.
Then it’s time to prepare the fire.
The alcohol must always be dosed correctly. Because if you put too much on the food, it can happen that a jet flame shoots up – and that could be dangerous. Besides, flambéing just flat should only give a moderate hint of alcohol flavor, so you only need a little alcohol. Therefore, use a shot glass for dosing, from which the spirits are poured into the ladle.
Spirits burn much better if they are warmed before ignition. In the case of not so high-proof liquors, this is even essential. The best way to do this is with the flame of a candle over which the filled ladle is held. Be careful, however, so that the candle flame does not now already hit the alcohol
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