This original drink was the signature cocktail of bartending legend Jerry Thomas, well known in the late 19th century for his drinks knowledge, diamond encrusted jewelry and outlandish cocktails. With his flamboyant “Blue Blazer” cocktail, he would ‘throw’ a cognac sweetened mixture between tankards while alight to astounded customers. Such was his bartending expertise, that while working at the Occidental Hotel in San Francisco he was paid more than the vice president of the United States.
• 2 parts Courvoisier VSOP Exclusif cognac
• 1/2 parts Triple Sec
• 5 coffee beans
• 2 orange zest
• 3 dashes of Angostura bitters
Heated brandy balloon
Ignite the Triple Sec, Angostura bitters and coffee beans in a heated balloon glass. Swirl while lit, enriching the flames to lightly roast the beans. Once rich and toasted, add the Courvoisier VSOP Exclusif cognac snapping in one of the fresh orange zest. Continue to swirl all ingredients together and finish by pouring the entire lit mixture into a fresh balloon glass. Extinguish to serve, snapping in the last orange zest.
Orange zest and coffee beans