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Flaming Drinks at the Edge

Written by: Edwin Mahieu

It was another fiery night at The Edge, in old town Temecula. But this Wednesday it wasn’t just the patio torches lighting things up; instead it was the flaming drinks being created by bartender Tyler Chase.

Flaming shot. Photo by Tom Plant.

The creation of the Spanish-tini. Photo by Tom Plant.

First up was the Flaming Dragon, which is made from Bacardi rum and Midori liqueur that creates a greenish drink. When lit, a bluish green flame is produced that warms the drink. After the flame was put out and the drink carefully sipped, a warm melon flavor rolled over the tongue. It was hard to tell if it was the warmth of drink or the high alcohol that was warming the body, but caution was thrown to the wind. Next drink…

Flaming Dr. Pepper. Photo by Tom Plant.

Flaming “Dr. Pepper” was next on the list. Keep in mind there was no Dr. Pepper in this drink. This was Coors Light with a flaming Bacardi and Chambord shot glass dropped in. This explosive drink foamed up the first instant the Bacardi hit the beer and yes, it did taste like Dr. Pepper. Go figure!

The final drink was a Spanish-tini and it was the dessert bomb! This drink had just about everything in it:

  • Bacardi
  • Absolut Vanilla
  • Kahlua
  • Frangelico Liqueur
  • Godiva Chocolate Liqueur
  • Cream
  • Freshly made coconut syrup

Tyler took a martini glass and caramelized sugar on the edge with a torch. Once the sugar was well browned, he poured the concoction into the glass and finished it with freshly grated nutmeg. The nutmeg oil produced from the fresh grated powder provided a unique finish that I had never tasted. Delicious is an understatement and I promptly ordered another glass.

Foie gras. Photo by Tom Plant

Normally an event like this is only about the drinks, but you could not ignore the great food that came along afterwards. Kevin Manolovitz started with Foie Gras served with a rich demi-glaze made from sherry and mushroom sauce. It was finished with a touch of honey and a side of honey comb. Yummy…

Next served was Lamb on roasted sugarcane skewers. This allowed the sugarcane to be eaten with the Lamb providing a wonderful sweetness with every bite and the addition of some Chimichurri sauce providing a fiery flavor to offset the sweetness. The combination provided a wonderful touch.

Choritzo and Brie. Photo by Tom Plant

Kevin then served chorizo baked brie finished off with Serrano & Anaheim chilies, cilantro, and garlic. The final dish was brie with a Mexican flare. The side of Honey preserves provided a touch of sweetness and tortilla chips made the dipping easy to eat.

He wasn’t done yet. Next up came a trio of sliders: Kobe Beef, Ahi and Corned Beef and Cabbage. Although small in stature, each bite was packed with savory flavor.

Kevin made certain we didn’t go without dessert. He appeared from the kitchen with a plate of coffee and donuts. More precisely, it was a tray of donut holes with six different dipping choices elegantly presented with a cup of coffee. The evening continued with music by Brian Stogart. Sounds of keyboard, guitar, and other instruments provided a great background to this event. Judy and Malcolm Curtis, the owners of The Edge, have brought this upscale family owned business to the Old Town Temecula area. This is where old meets new in a flattering and delicious way. The drinks, food, and music were a great ending to a busy day of work and I would suggest others to use it as an opportunity to deflate the mid-week stress.

Coffee and donuts. Photo by Tom Plant.

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