While traveling for business, I dined at the Mockingbird Bistro in Houston after reading several recommendations on Chowhound. Dinner was excellent, and the bar staff surprisingly capable. The cocktail list was nothing spectacular, but when I asked my bartender if he had any specialties, he immediately (and without prompting) mentioned the Manhattan when I suggested I enjoyed Bourbon.

The bartender went to work, and I was pleasantly surprised to see a fresh cherry arrive in my cocktail glass rather than the usual candied maraschino. I thought we were taking a turn towards form over function when the bartender pulled out a lighter, and ignited the oils emitted from an orange peel before pouring the drink. I was pleasantly surprised by the slight smokiness imparted to the drink, and when inquiring further, the bartender explained he used to make his Manhattans with orange bitters, then switched to the burnt oils specifically to add the slightly bitter and smoky flavor.

While I’ll usually roll my eyes at “unconventional” preparations of the Manhattan, this was excellent, and enhanced with my favorite commonly available bourbon, Bulleit, which the bartender selected without any input from me.

I’ll certainly return to the Mockingbird next time I’m in Houston, and am looking forward to doing a side-by-side of a couple of cocktails with traditional, orange, and “flaming bitters”.