The only drink we know of that requires keeping a fire extinguisher close by, the Blue Blazer was cooked up by cocktail pioneer Jerry Thomas in a gambling saloon in Gold Rush–era San Francisco. In his 1862 “Bar-tenders Guide,” he describes it as a “blazing stream of liquid fire,” but it’s basically a Hot Toddy made with high-proof scotch and a whole lot of flair.
- 4 ounces cask-strength Scotch whisky
- 2 tsp demerara or raw sugar
- 3 ounces boiling water (plus more boiling water to heat mugs)
- Garnish: 2 lemon twists
Preheat 2 glass mugs with boiling water, discarding water before adding the cocktail.
Clear all flammable materials from mixing area. Lay down a damp towel or two to soak up potential spills. Keep a fire extinguisher on hand.
Add the sugar, scotch and boiling water into one of the mugs, and carefully ignite with a match.
Very carefully, pour the flaming liquid back and forth from mug to mug, about 5 times.
Divide the drink evenly between the two mugs and extinguish the flames.
Garnish each mug with a lemon twist.