The Blue Blazer cocktail was cooked up by the famous cocktail pioneer, Jerry Thomas, during the Gold Rush-era in San Francisco. In his 1862 “Bar-tenders Guide,” he describes it as a “blazing stream of liquid fire.” Most people compare it to a Hot Toddy.
- 4 oz Scotch
- 2 tsp Raw Sugar
- 3 oz Boiling Water
- Garnish: Lemon Peel
This drink was brought to us by Liquor.com and when preparing, prepare with caution. This recipe serves two. Preheat 2 glass mugs with boiling water and discard water. Clear all flammable materials from the mixing area. Lay down a damp towel or 2 to soak up potential spills. Keep a fire extinguisher on hand. Pour sugar, scotch, and boiling water into one of the mugs, and ignite with a match. Very carefully, pour the flaming liquid back and forth from mug to mug (about 5 times). Pour drink evenly into mugs and extinguish the flame. Garnish with lemon peels.