Fire is the most eye-catching cocktail garnish. Guests love to watch a bartender torch the top of a drink, and the show turns heads up and down the bar. But, unsurprisingly, flaming cocktails are also the most dangerous to work with. Even professional bartenders will admit that they are wary of fire, and some bar programs ban fire drinks altogether. Yet among the DIY cocktail community, there’s increasing interest in how one sets a drink ablaze without burning down the house.

Before breaking out the matches and overproof spirits, it’s a good idea to take a few precautionary steps: Work on a clear and fireproof surface like a metal or stone countertop. Make sure there’s no spilled liquor on the surface and that bottles are capped and away from the flame (Bacardi 151 is among the many things we lost in 2016, the company having voluntarily discontinued the product amid lawsuits involving open bottles catching fire). Keep an extinguisher or water handy in case of accidents; and, finally, make the flaming drink your first one of the day. You don’t want reduced reaction time and motor skills when fire is involved.

If you’ve never combined fire and spirits, go easy at first. Start with flaming an orange zest over an old fashioned, or toasting herbs or a cinnamon stick with a lighter to add smoke and aroma to a mulled cider. If you are already experienced in these techniques, feel free to try the intermediate level: lighting a spirit in a container prior to finishing the drink.

At Bar Charley, (1825 18th Street, NW) Bartender Jared Foster points out the fiery cocktails with names like Only You Can Prevent Forest Fires. “Our drinks are definitely like Level 2,” he says, which is defined as “high to extreme fire danger.”

He demonstrates igniting green Chartreuse, dry herbs, and cinnamon in a glass before adding the liquid ingredients of the Hunter Gatherer. The fire produces a toasted herb element to the refreshing gin and grapefruit bitters cocktail. Smoke also produces an intense scent and presentation in The Stepdad. Foster captures the smoke that comes from a torched cedar plank in an overturned old fashioned glass and serves it with a large ice cube and a pitcher containing cognac, Cynar, and pipe tobacco bitters.

Advanced level cocktail pyrotechnics involve fire on drinks while they are served. For these tips, it makes sense to turn to Ben Wiley at Archipelago (1201 U Street NW), where pineapples combust and volcano bowls erupt before drinkers.

“Once you put fire on top of a drink, you are opening yourself up to a lot of trouble,” says Wiley, who says he has a “healthy respect” for fire.

His tips for fire safety at this level involve containing the burning spirits.

“Lime shells are good for safety and a classic presentation,” he says, describing The Pineapple of Hospitality, a drink for two served in a cored pineapple.

He sets a crouton soaked in high-proof lemon oil extract in the lime hull before lighting it ablaze. “Flashing cinnamon gives it a palatable smell and a pyrotechnic effect,” Wiley says.

Archipelago’s volcano bowls, which serve four, have a central ceramic container for the burning lemon spirit.

“Invest in a torch lighter,” says Wiley, while he ignites the volcano with a click.

“You want long straws for flaming drinks,” he adds, “So hair and faces are away from the fire.” In almost a year of operation, Archipelago has not had any fire accidents.

For an advanced level fire challenge, try making the Blue Blazer, which is a pretty nice hot scotch drink for the wintertime even without the fireworks. If this is your first time with pouring a flaming drink from one glass to another, leave that to the professionals. Simply ignite the scotch and rum in a heat resistant mug, stand back and admire the blue flame before adding the hot water. And, obviously, light things on fire at your own risk.
• 3 oz. 100-proof scotch
• 1 tbsp. 151-proof rum
• boiling water
• 1 tsp. sugar
• lemon peel

Add all ingredients except boiling water to a heat resistant mug. Swirl the mixture to coat the sides of the glass. Set the glass down and use a torch lighter to ignite the spirit and allow it to burn for about 30 seconds. Fill the mug with boiling water to extinguish the flames.