1938 Famous New Orleans Drinks and how to mix'em (3rd printing) by Stanley Clisby Arthur

Blue Blazer

1 lump sugar 1 jigger Scotch whisky 1 jigger hot water

Have two mugs, earthenware or metal, and in one dissolve the lump of sugar in the hot water. Now add the Scots whisky; be sure it's a good brand with plenty of alcoholic content for it has to burn. Ignite the mixture. Hold the burning mug in one hand, then empty the fluid rapidly from one container to the other so that a streak of blue flame connects the two. ^rve in a hot-drink glass after twisting a bit of lemon peel over the mix ture and topping with a grating of nutmeg. If you have cold feet, chattering teeth, shivers, frozen fingers, or chilblains, in other words, if you're cold, and want to warm up the inner man, you can do no better than thaw out with a Blue Blazer. This drink was a popular tipple aboard the palatial paddle-wheeled steamboats that churned the waters of the Mississippi during the time the Natchez and t^e Robert E. Lee made history in upstream races to Samt Louis. The barkeeps were expert in transferrmg the blue-flamed liquid from one mug to another, accom plishing the feat with an agility that kept the flames from singeing their walrus-like moustaches. You c^ do the same, (with or wihtout the moustaches) but be cautious; if any of this hot Scotch gets on your fingers they'll burn like blue blazes!

Twenty-one