Recipe courtesy of James Aptakin and Vic "Vegas" Moea
Print
Total:
30 min
Active:
15 min
Yield:
100 servings
Level:
Intermediate

Ingredients

  • 38 ounces creme de banana
  • 38 ounces butterscotch liquor
  • 38 ounces vanilla vodka (recommended: Stoli)
  • 20 ounces creme de coca
  • 52 ounces spiced dark rum (recommended: Captain Morgan)
  • 3/4 gallon heavy cream
  • 1/4 gallon sweet condensed milk
  • 50 edible orchids, cut in 1/2
  • 100 banana slices
  • Splash 151 to light on fire for flambe

Directions

Mix all together in mixer until blended and pour into Gallon Pitchers. Place in cooler for transport. Line up 100 martini glasses, rim glasses with Banana Praline dust, if time allows, prior to service. Pour 3 1/2 ounces of drink into glasses, float 1/2-ounce of 151 on top and light with a torch. Add ice cube (frozen banana with orchid).

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Use extreme caution when igniting alcohol. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the heat and gently swirl to reduce the flames.

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