Fireman's Manhattan

To learn more, read "Tools of the Trade: David Wondrich" in our National edition. 

Recipe adapted from David Wondrich, Imbibe! (Perigree Trade, 2007) and Punch (Perigree Trade, 2010)

Fireman's Manhattan
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David Wondrich puts his extensive cocktail gear to work, making a Fireman, a favorite variation on the classic Manhattan involving a flaming orange peel and a stabilizing rinse of Scotch.
Prep Time
Cook Time
Total time: 5 minutes
  • 2 teaspoons peaty single malt Scotch
  • 1½ cups of ice cubes
  • 2 ounces Rittenhouse rye whiskey
  • 1 ounce Martini & Rossi red vermouth
  • 2 dashes Angostura bitters
  • Orange peel
  1. Add the Scotch to an Old Fashioned glass and swirl it to coat the interior. Pour off any excess and place the glass in the freezer to get frosty.
  2. Place the ice cubes in a resealable plastic bag, wrap in a kitchen towel, and hit it with a cast iron skillet to crush the ice.
  3. Add the ice to a mixing glass along with the rye whiskey, vermouth and bitters. Stir briskly for 20 seconds and strain into the frosted glass, making sure to pour it into the middle of the glass so a collar of Scotch-coated interior remains above the surface of the drink.
  4. Using a lit match, flame the orange peel over the drink and then drop it in. Serve.
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