A fiery 19th-century spectacle: Scotch whisky and boiling water are sweetened, set alight, and arced between two metal mugs in a ribbon of blue flame before being served piping hot. It is Jerry Thomas's signature drink — born behind the bar of San Francisco's El Dorado saloon during the Gold Rush and immortalized in his 1862 Bar-Tender's Guide as, in his words, "a continued stream of liquid fire." Equal parts toddy and showmanship, it warms the palate while astonishing the eye.
Garnish: Lemon Peel
thrown · Rocks · Neat
build
Add the Scotch whisky and boiling water into one of two sturdy metal (silver-plated) mugs with handles, then dissolve the sugar.
other
Carefully ignite the liquid with a flame.
throw
While blazing, pour the burning mixture back and forth between the two mugs four or five times, creating a long arc of blue flame ('a continued stream of liquid fire'). Practice with cold water first to avoid scalding.
strain
Once mixed, extinguish and pour the hot drink into a small bar tumbler (rocks glass).
garnish
Twist a lemon peel over the surface and drop it in.