Colt & Gray's Head barman Kevin Burke mixes the New 1920s cocktail, which is essentially a rye Manhattan with an absinthe rinse.

Careful measurements, lightly cracked ice, a prolonged stir, several dots of bitters, and a burst of orange flame prove that, here, technique is paramount. (By the way, this drink isn't on the menu, but Burke encourages you to order it anyway.)

Did you know: The combination of a worldwide shortage of angostura bitters and the rise of the craft-cocktail movement has inspired many bars to make their own bitters, Colt & Gray included.