Blue Blazer


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 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.


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