The Story Behind The Fire on the Mountain

Developed by Mathew Scherl of New York City’s Lagos Restaurant and Lounge, the Fire on the Mountain is the perfect cocktail for those traveling to warm, sandy beaches this holiday season, or those of us wishing we were traveling to warm, sandy beaches. A blend of Jamaican and white rums meet an explosion of tropical fruit flavors for a sweet, juicy, and inviting sip. The cocktail is given its festive edge with a Prosecco float and a flaming lime garnish.

Ingredients

Hibiscus sugar
2 ounces Bacardi Superior White Rum
½ ounce Appleton Jamaican Rum
½ ounce peach schnapps
1 ounce pineapple juice
1 ounce orange juice
½ ounce mango puree
½ ounce pomegranate grenadine
½ ounce orgeat
2 ounces Prosecco
Garnish: ½ lime hollowed out, filled with Everclear

Directions

Rim a highball glass with hibiscus sugar.
Add all ingredients excluding Prosecco to prepared highball glass filled with ice.
Stir to combine and top with Prosecco.
Gently place the lime on top of the drink, pour in the Everclear, and carefully set on fire using a match or stick lighter.