Ingredients
- 2 oz OP Rum
- 2 oz Cinnamon Schnapps
- 2 oz Cinnamon Schnapps
- 1 Dash(s) Tabasco sauce
- 1 Splash(s) Dill Juice
Instructions
Mix Ingredients:
- Combine the overproof rum, cinnamon schnapps, Tabasco sauce, and dill juice in a beer mug.
Ignite:
- Carefully ignite the mixture using a lighter or match. Be cautious and ensure safety when handling open flames.
Serve:
- Allow the flame to burn for a moment, then extinguish before drinking. Serve immediately.
Notes
Estimated Nutrition:
Where it came from
The Flaming Jew isn't going to show up in any dusty cocktail manuals from the turn of the century. Its origin story is as fiery and unpredictable as the drink itself, likely born in a late-night bar somewhere, probably on a dare. No one's quite sure who put this particular combination together, but it screams modern dive bar invention.
This isn't a cocktail family tree you can trace back to the Savoy. It's more of a rogue experiment, a distant cousin to other flaming shots or high-octane party starters. What separates it is that unexpected dill and Tabasco combo, giving it a unique, almost bizarre, profile beyond just heat and booze.
You're not ordering this at a quiet speakeasy. This is a drink for the end of the night, when inhibitions are low and the crowd is looking for a show. It's a party trick, a conversation starter, or a way to signal that you're done with subtlety for the evening.
What it tastes like
First sip hits you with a blast of sweet cinnamon, quickly followed by the raw heat of overproof rum and a surprising, savory kick from the Tabasco. Just when you think you've got it figured out, the dill juice pops in with a fresh, herbaceous note that cuts through the intensity, leaving you wondering what just happened.
With 2 oz of overproof rum and 2 oz of cinnamon schnapps, this drink is no joke. We're talking about an ABV north of 50%, which is significantly stronger than a standard shot of vodka or a stiff beer. Treat it with respect, or it'll treat you to an early exit.
The technique
Building a Flaming Jew is straightforward enough: dump all the liquid ingredients into a beer mug. The real trick is the ignition. Use a long lighter or a match, and be careful. Let it burn for a few seconds, just enough to get the show going, then snuff it out before you even think about drinking.
The single most important tip here is safety. Keep a fire extinguisher or a wet towel handy, just in case. Don't try to drink it while it's still lit, and don't let anyone else either. Fire is fun, but burns are not.
Ingredient Spotlight
The bottles that make or break this drink.
Overproof Rum
- Use
- Wray & Nephew, Bacardi 151 (if you can find it), Goslings 151.
- Skip
- Standard 80-proof rum.
- Why
- The high proof is essential for both the flame and the sheer power of the drink. It's the engine.
Cinnamon Schnapps
- Use
- Goldschlager, DeKuyper Cinnamon Schnapps.
- Skip
- Fireball whiskey (different flavor profile, less sweet, lower proof).
- Why
- Provides the core sweet-spicy flavor and contributes to the flammability.
Dill Juice
- Use
- Pickle juice (from a jar of dill pickles), fresh dill muddled and strained.
- Skip
- Sweet pickle juice, anything other than dill.
- Why
- This is the wild card, providing a savory, herbaceous counterpoint that makes the drink truly unique and unexpected.
Three Variations
Three real ways bartenders riff on this drink.
Spicy Jew
- Heat it up
- Add a few extra dashes of Tabasco or a tiny slice of fresh jalapeño for even more kick.
Sweet Jew
- Mellow the fire
- Reduce Tabasco to a half dash and add a splash of simple syrup to lean into the cinnamon sweetness.
Herbal Jew
- More green
- Muddle a few sprigs of fresh dill in the mug before adding liquids for a stronger herbaceous presence.
What if I don't have…
Quick substitutions for when the bottle shop is closed.
Use high-proof vodka (100 proof or higher) for the flame, but expect a different flavor.
Use a cinnamon liqueur or infuse vodka with cinnamon sticks, but the sweetness and proof will vary.
Any hot sauce will do, but Tabasco's vinegar tang is part of the deal.
A tiny splash of pickle brine from a jar of dill pickles works in a pinch.
Any sturdy, heat-resistant glass will work, but a mug gives you a good handle.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a Flaming Jew?
The Flaming Jew contains overproof rum, cinnamon schnapps, a dash of Tabasco sauce, and a splash of dill juice.
Why is it called Flaming Jew?
The name is a provocative and controversial one, likely chosen for shock value and its literal description of the drink being set on fire.
Is it safe to drink a Flaming Jew?
Only after the flame has been completely extinguished. Drinking a flaming drink is extremely dangerous and can cause severe burns.
How do you extinguish the flame?
You can blow it out, cover the mug with a non-flammable coaster, or use a metal shaker tin to smother it.
What does a Flaming Jew taste like?
It's a wild mix of sweet cinnamon, intense rum heat, spicy Tabasco, and a surprising savory, herbaceous note from the dill.
Can I use regular rum instead of overproof?
You can, but it won't ignite as easily, and the drink will lack the intended potency.
Is this a shot or a cocktail?
It's typically served as a shot, meant to be consumed quickly after the flame is out.
What's the best way to serve a Flaming Jew?
Serve it immediately after extinguishing the flame, ensuring the drinker knows it's no longer lit.
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