Erratic March temperatures are the telltale sign that spring is here. Before the cold retreats once and for all, make sure to stop into Williams & Graham and order the cozy, show-stopping Blue Blazer.

The cocktail sounds simple enough—Glenlivet Nadurra Scotch, raw sugar, and lemon zest—served hot. But this ain’t your grandmother’s hot toddy.

Scotch and an equal measure of water are placed in a pewter mug and lit on fire. The bartender passes the burning liquid back-and-forth between two mugs in an arc of brilliant blue flame. Once the concoction is hot, the flames are extinguished and the cocktail is poured into a delicate pink-and-gilt teacup and mixed with muddled sugar and lemon peel. The juxtaposition of blazing flames and dainty teacup match the cocktail’s fiery Scotch and hint of sweetness.

Williams & Graham owner Sean Kenyon says that the drink is a traditional mid-1800s cocktail invented by the godfather of bartending, Jerry Thomas. “The drink is a tribute to this history and the foundations of our craft,” he says, “and when done right it’s a pretty cool show.”

Tip: If you’re not in the mood for a hot drink, try the Blackberry Sage Smash (Williams & Graham Select Single Barrel Knob Creek bourbon, fresh blackberries, sage, lemon, and sugar) or the Paloma (Espolón Blanco, lime juice, grapefruit soda, and a pinch of salt).

3160 Tejon St., 303-997-8886


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