Who knew there were so many different ways to do this? As in, quite literally tossing it around, whether from bottle to cup, cup to cup or even from vessel directly to thirsty, open-mouthed consumer. Here’s exhibit A:
Dave Wondrich, demonstrating the “Blue Blazer” technique he has re-popularized. You can’t tell from this image, but he takes a flame to high-proof hooch, and pours the flaming liquid from one pewter mug to another, and back again, increasing the distance between the two until he has a thin blue flame streaming from one mug to the next.
This pitcher-like vessel, called a porron, is sometimes used to serve (and share) wines in Spain. Here, it’s used for pisco (this was at the StarChefs International Chefs Conference a couple of weeks ago). Bottoms up!
And finally, here is a pourer in action during cider week, at Tertulia. Apparently, this is part of the culture of the Asturias region in Spain: the cider typically is held up high above the pourer’s head….
…and poured in such an elongated stream that I couldn’t capture the action in a single shot. The more experienced pourers don’t even look down while they pour.