A bittersweet elixir to refresh the palate.
"The idea was to create a cleansing, post-dinner beverage with a digestive component," says Proof's Shane Ettridge. "Cointreau Noir has a strong orange profile, which balances the bitterness of Averna, while burnt bitters provide intense clove and cinnamon to enrich its complexity." To get the right mix, Ettridge suggests running your glass under warm water before lighting and swirling the bitters inside. Proof, 9a Anster St, Adelaide, SA, (08) 8212 0708.
Season a cocktail glass with four dashes of Angostura Bitters and set it alight. Once it's extinguished, chill the glass in the fridge. Pour 30ml Averna, 30ml fresh lemon juice and 30ml Cointreau Noir (or Grand Marnier) into a cocktail shaker with ice and shake vigorously. Strain into the chilled cocktail glass and serve.