Flaming Dr. Pepper

Like many popular cocktails, the Flaming Dr. Pepper shot has competing origin stories. The Ptarmigan Club in Bryan, Texas (located near Texas A&M University), and the Gold Mine Saloon in New Orleans both claim to have invented it in the 1980s. It’s difficult to imagine such a unique drink appearing around the same time, in two different places, but so it goes sometimes with cocktail lore.

Flaming cocktails and shots require an overproof spirit for the brightest pyrotechnic flair. High-proof rum, absinthe and grain alcohol like Everclear can all do the trick. But in the case of the Flaming Dr. Pepper, a dose of potent rum helps the drink achieve its distinct flavor, so that is the preferred choice.

Acclaimed bartender and gin-maker Simon Ford provides this recipe and notes that the Flaming Dr. Pepper is one of his favorite guilty pleasure drinks. To make it, you simply add amaretto to a shot glass, top that with overproof rum and light the liquid on fire. Carefully drop the two-part shot into a pint glass half-filled with beer to extinguish the flame, and drink up. It is customary to consume the contents quickly, as this isn’t what you’d call a sipping cocktail.

Easy as it may be to assemble, the Flaming Dr. Pepper is one drink that’s perhaps best left to the professionals. If you do choose to make it yourself, watch your eyebrows and stash a fire extinguisher nearby. Nothing ruins a good party faster than a blaze.

• 8 ounces beer
• 3/4 ounce amaretto
• 1/4 ounce overproof rum

1. Fill a pint glass halfway with beer.
2. Add the amaretto to a shot glass and top with the rum.
3. Set the rum on fire and very carefully drop the shot glass into the beer.

A useful guide turns confusion into a repeatable process. Flaming Dr Pepper should leave you with measurements, shopping rules, and a short practice plan — not vague inspiration.

• Balance: spirit, sugar, acid, dilution.
• Temperature: cold glassware and solid ice.
• Freshness: citrus, herbs, and vermouth age in real time.
• Seasoning: salt, bitters, and peels change aroma dramatically.

1. Day 1–2: master one base recipe for Flaming Dr. Pepper.
2. Day 3–4: change only one variable at a time.
3. Day 5: batch a small pitcher for guests.
4. Day 6–7: write your house ratio on a card and stick it inside the bar cabinet.

You need a jigger, shaker or mixing glass, strainer, and peeler. You do not need twelve obscure tinctures on day one. Spend on ice trays and fresh produce before collectible glassware.

Too hot? Dilute longer or lower the proof. Too flat? Add citrus oils or a pinch of salt. Too sweet? Cut syrup and extend stir time. These micro-fixes keep Flaming Dr. Pepper consistent across nights.

Revisit this guide after a dozen serves. Your palate will change, and so will your preferred ratio. That loop — taste, note, adjust — is the real skill behind every confident pour.

• Primary bottle for Flaming Dr Pepper
• Fresh citrus
• Simple syrup or quality liqueur
• Solid ice
• One reliable garnish