Ingredients

Step by step

1. To make the cranberry purée, put the cranberries in a saucepan with the sugar and rosemary. If you are using fresh cranberries, add 1-2 tablespoons of water. Stir over a gentle heat until the sugar has dissolved and then bring to a simmer. Simmer for 5 minutes, or until the fruit has broken down. Blitz in a food processor, then pass through a sieve. Set aside to cool completely.
2. To serve, carefully cut around the centre of the clementine so that you score through the skin but not the whole fruit. Twist to separate the 2 halves, then carefully scoop out the fruit so you have 2 clean clementine shells.
3. Fill a cocktail shaker with ice cubes. Add the Grand Marnier and 60ml of the cranberry purée and shake well to chill. Strain into 2 Martini or shallow coupe glasses – make sure the liquid doesn’t completely fill the glass as the level will rise when you add the clementine shell. Warm the rum in a small pan without letting it boil. Place a clementine shell in each drink and then carefully fill each half with a shot of the warm rum. Use extra-long matches to carefully light the rum in the shell and allow it to burn until it extinguishes itself. Use a spoon to carefully tilt the clementine shell to pour the rum into the cocktail, then remove the shell before drinking.
4. Alternatively, you can simply add the warm rum to the glass without sitting it in the clementine shell. Hold the back of a spoon over one of the glasses and gently pour over one shot of warm rum. Repeat with the other glass. Carefully light the top of the drink and allow it to burn until it extinguishes itself before drinking.
   Tip

   Use extra-long matches for safety when igniting the alcohol and make sure to let it burn off completely before serving.