For Father's Day, my wife thoughtfully got me a creme brulee torch. She had keyed on a offhand remark I made a couple of weeks before, where I expressed a desire to experiment with fire in my cocktail-making.
Watch the news. It'll be epic.
Anyway... I came across the "Flaming Caipirinha" in my feeds today, courtesy of Le Petit Artichaut:
So we’re lighting it on fire to caramelize the sugar before you put it in the drink. It’s a pretty similar method to Absinthe, except you use much less water because you have less sugar.
Head on over and get the recipe.