Vivian Marlowe
Flaming drinks, also known as flaming shots, are cocktails or mixed drinks that contain flammable, high-proof alcohol, which is ignited before consumption. The practice of lighting alcohol on fire dates back to at least the 1600s, and the first flaming cocktail, the Blue Blazer, was created in 1862. The myth that only 100-proof liquors burn has been busted, with sources claiming that alcohol ignites at lower proofs, with some liquors burning at 40% ABV. To achieve a blue flame, alcohol typically needs to be above 80 proof, with a small blue flame appearing above the drink.
| Characteristics | Values |
|---|---|
| Alcohol proof required to burn blue | 80 and above |
| Alcohol by volume (ABV) required to burn blue | 40% and above |
| Alcohol by volume (ABV) required to ignite | 38% and above |
| Alcohol by volume (ABV) required to ignite instantly | 55% and above |
| Alcohol by volume (ABV) required to ignite at room temperature | 40% and above |
| Alcohol by volume (ABV) required to ignite at colder temperatures | 25% and above |
| Alcohol by volume (ABV) required to ignite when heated | 9% and above |
| Alcohol by volume (ABV) required to ignite historically | 50% and above |
| Alcohol by volume (ABV) required to ignite historically | 57% and above |
| Flash point of 100% alcohol | 13°C |
| Flash point of 100% alcohol | 50°F |
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What You'll Learn
- Alcoholic beverages were defined by their proof in the 18th century, with 100 proof liquor sustaining gunpowder combustion
- Liquors with 50% alcohol or more will burn
- Liquors with 40% alcohol burn with a small blue flame
- Liquors with higher proof ignite instantly and resist attempts to extinguish the blaze
- Temperature matters: a liquor that doesn't burn at room temperature may burn when heated
Alcoholic beverages were defined by their proof in the 18th century, with 100 proof liquor sustaining gunpowder combustion
The term "proof" in relation to alcoholic beverages has its origins in the 18th century. Back then, alcoholic drinks were taxed according to their alcohol content. The term was used to describe a test to determine whether a spirit was genuine or had been watered down. This test involved mixing the liquor with gunpowder and attempting to ignite it. If the gunpowder still ignited, it was proof that the alcohol was strong enough, and of a high enough percentage, to be taxed. This method of testing alcohol is where the term "proof" originated.
In the 18th century, 100 proof liquor was defined as a spirit that could sustain the combustion of gunpowder. This is because the test relied on the fact that potassium nitrate, a chemical in gunpowder, is significantly more soluble in water than in alcohol. Therefore, if a spirit had a high enough alcohol content, the gunpowder would still ignite.
Today, the term "proof" is used to indicate the percentage of ethanol present in an alcoholic beverage. The measurement of alcohol content and the statement of content on bottles of alcoholic beverages are regulated by law in many countries. The definition of "proof" in terms of ABV varies from country to country. For example, in the United States, alcohol proof is defined as twice the percentage of ABV, so 100-proof vodka contains 50% alcohol by volume. In the United Kingdom, the term "proof" is no longer used, and ABV is used instead.
It is important to note that the colour of the flame when alcohol is burned is not solely dependent on the proof of the alcohol. The flame colour can also be influenced by other factors, such as the presence of other liquids or impurities in the alcohol.
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Liquors with 50% alcohol or more will burn
It is a well-known party trick to set alcoholic drinks on fire, and this has been the case for a long time. In the 1700s and 1800s, tavern owners would light samples of whiskey to prove that they weren't watered down. If the whiskey caught fire, it was "proof" of the alcohol content.
It is also possible to set drinks on fire that have an alcohol content of less than 50%. For example, vodka (40% ABV) will carry a small blue flame when lit, as will tequila. However, these flames are rather unstable and can be extinguished by the slightest movement or breath. Higher-proof samples ignite instantly and resist attempts to extinguish the blaze.
Flaming drinks are often used for dramatic flair in cocktails, and they can also alter the flavour of the drink. Many traditional recipes for food incorporate flaming alcohol as a key process or ingredient, a method usually referred to as flambé. However, it is important to exercise caution when setting alcoholic drinks on fire, as it can be dangerous.
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Liquors with 40% alcohol burn with a small blue flame
The "proof" of an alcoholic beverage refers to its alcohol content, with one "proof" being equivalent to half a percent of alcohol by volume. It is a term that dates back to the 18th century when alcoholic beverages were defined by their "proof", meaning their relative dilution and combustibility. For example, a 100-proof liquor would sustain combustion of gunpowder.
Liquors with 40% alcohol (80-proof) will burn with a small blue flame. This includes spirits like vodka, tequila, and Grand Marnier. However, the flame is rather unstable and can be easily extinguished with the slightest movement or breath.
It is important to note that while these liquors will burn, it does not mean they are safe to do so. The close proximity of fire and alcohol can be dangerous, as demonstrated by various stories of flaming drinks gone wrong. Additionally, the burn test is not a reliable method to determine the presence of methanol, as both ethanol and methanol burn with a blue flame.
The combustibility of alcohol depends on various factors, including temperature and the amount of vapor. Colder alcohol produces less vapor, reducing the chances of flames. When alcohol is heated, more vapor is released, making it easier to ignite. This is why wine poured into a hot pan near a gas stove can ignite, as the ethanol vapor in the air is lit on fire.
In conclusion, while liquors with 40% alcohol will burn with a small blue flame, it is important to exercise caution when handling fire and alcohol, and there are more reliable methods than the burn test to ensure the safety of the beverage.
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Liquors with higher proof ignite instantly and resist attempts to extinguish the blaze
The "'proof" of an alcoholic beverage refers to its relative dilution and combustibility. Historically, alcoholic beverages were defined by their "proof", with a 100-proof liquor sustaining the combustion of gunpowder. Today, the contemporary definition for proof is based on the percentage of alcohol by volume.
The temperature of the liquor also plays a significant role in its flammability. Colder alcohol has less vapor, making it less likely to ignite. Conversely, heating the alcohol increases the amount of vapor, making it easier to light. This is why wine poured into a hot pan near a gas stove can ignite, as the ethanol vapor in the air above the pan is ignited.
The practice of lighting alcoholic beverages on fire is not new. In the 1700s and 1800s, tavern owners would light samples of whiskey to prove they were not watered down. This tradition has continued in modern times, with flaming drinks and cocktails becoming a popular, albeit risky, trend in bars and restaurants.
While the sight of flaming alcohol may be impressive, it is important to exercise caution when handling fire and alcohol. Incidents of fires, burns, and even bar closures due to reckless endangerment of patrons have been reported, highlighting the dangers associated with combining fire and alcohol.
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Temperature matters: a liquor that doesn't burn at room temperature may burn when heated
The temperature of the alcohol is a crucial factor in determining its flammability. While it is commonly believed that only alcohol with a proof of 40 or higher will ignite, this is not always the case. For example, wine, which typically has an alcohol content of around 9%, will burn if poured into a hot pan on a gas stove. This is because the heat from the stove causes the alcohol to vaporize, creating a flammable vapour that can be ignited. Similarly, a liquor that doesn't have a high enough alcohol content to burn at room temperature may ignite when heated. This principle is often utilized by cooks when flambéing dishes.
The concept of "proof" in alcohol originally referred to its relative dilution and combustibility. In the 18th century, a 100-proof liquor was defined as one that could sustain the combustion of gunpowder. Today, however, "proof" is defined differently in different parts of the world. In the US, proof is based solely on the percentage of alcohol by volume, with an 80-proof liquor containing 40% alcohol.
The colour of the flame produced by burning alcohol can also vary depending on factors such as temperature and the presence of other substances. A blue flame, for instance, indicates complete combustion and is typically associated with pure alcohols like ethanol. However, even ethanol can produce a flame with yellow accents, and the presence of contaminants can result in a yellow or orange flame. The length of the carbon chain and the emission of C-C radicals can also influence the colour of the flame.
It's worth noting that the flammability of alcohol is not solely dependent on its proof or alcohol content. Other factors, such as the presence of other substances or impurities, can impact its flammability. For example, Sambuca, which contains anise oil and sugar in addition to alcohol, has been known to ignite even though its alcohol content is below 40%.
In conclusion, while the alcohol content and proof of a liquor are important factors in determining its flammability, temperature plays a significant role as well. A liquor that doesn't burn at room temperature may ignite when heated, and the colour of the flame can provide some indication of the completeness of combustion and the presence of impurities. However, it's important to approach any flammability tests with caution and prioritize safety when working with flammable substances.
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Frequently asked questions
Alcohol with a proof of 40% or higher will burn blue. This includes common spirits like vodka, tequila, and gin.
A flaming drink is a cocktail or mixed drink with flammable, high-proof alcohol that is ignited before consumption. The flames are mostly for dramatic flair and to alter the flavour of the drink.
While setting alcohol on fire can be a fun party trick, it can also be dangerous and unpredictable. It is not recommended to order flaming shots at bars or make them at home.
People began to light alcohol on fire somewhere between the 1600s and 1860s. The first flaming cocktail, the Blue Blazer, was created by Jerry Thomas and published in his 1862 bartender's manual, "How to Mix Drinks".
It is the alcohol vapour, not the liquid, that catches fire. As alcohol heats up, it releases more vapour, making it easier to light. Temperature also plays a role, with liquor burning more easily on a hot day than a cold day.
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