Red Flag Fleet
Scotch Whisky, Apple Brandy, Lime, Lemon, Meletti, BBQ Sugar, Miller High Life, Mint, Cinnamon
Bartender Travis Howse of Trick Dog | San Francisco, CA
Adapted by StarChefs | August 2026 | Photo: alexander Zeren
INGREDIENTS
BBQ Sugar:
200 grams bacon fat
20 grams whole cloves
12 grams paprika
200 grams bourbon
150 grams quince paste
150 grams honey
50 grams grapefruit juice
25 grams apple cider vinegar
Unbleached cane sugar
To Assemble and Serve:
Yield: 1 serving
4½ ounces Highland Park 12 single malt Scotch whisky
4½ ounces Laird's White Lightning apple brandy
3 ounces lime juice
3 ounces lemon juice
1½ ounces Meletti amaro
1 can Miller High Life beer
Fresh mint leaves
Ground cinnamon
METHOD
For the BBQ Sugar:
In a high-walled stockpot over medium heat, melt bacon fat. Add cloves and paprika. Cook 15 seconds, or until fragrant. Remove from heat. Carefully add bourbon. Return pot to low heat and cook until bourbon has burned off and no alcohol remains. Whisk in quince paste, honey, grapefruit, vinegar, and 750 grams water. Bring mixture to a boil. Remove from heat and let cool. Once cooled, transfer to an airtight container and refrigerate overnight. The next day, strain mixture through a coffee filter. Weigh and add equal amount sugar. Stir until sugar is fully incorporated, warming over low heat if needed. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
In a Vitamix Commercial blender, combine whisky, brandy, lime juice, lemon juice, amaro, 7½ ounces BBQ Sugar, and 1 cup crushed ice. Transfer to a large serving glass with a pour spout filled with crushed ice. Top with beer. Garnish with mint and cinnamon. Ignite (and watch your eyebrows)!
