Joey deVilla sent this to me. It’s a Red Hot Manhattan.
Vidiot wrote about the details on Cocktailians.
Dave Arnold is the Director of Culinary Technology at the French Culinary Institute. More relevantly to this space, he’s also a mad scientist, with a strong mixological bent.
He’s invented a "Red Hot Poker" that’s electrically heated to over 1700°F, which he then plunges into drinks, caramelizing the sugars and adding a toasty note to their flavors.
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Next up was the Red Hot Manhattan, which he made with Sazerac rye, Dolin vermouth, and Angostura bitters. This time the flames shot even higher, and the resulting toddy-like drink was very good — still recognizably a Manhattan, with noticeable sweet-vermouth notes, but with the feel of warm whiskey.
Unfortunately, the Red Hot Manhattan is made with Rye. My personal preference is for bourbon. I prefer the sweetness of the vanilla in bourbon.
Looks like a trip to Manhattan to the L’Ecole at the French Culinary Institute is in the future.