Fire in the Hole

SOHO’s mixologist-at-large, David Arnold, heats up happy hour

Ordering a cocktail at the French Culinary Institute’s L’Ecole Restaurant seems like a scene ripped from the pages of J.K. Rowling’s latest fictional escapade. But there’s no need to travel to Diagon Alley, simply walk into 462 Broadway. Behind the cloaked entrance lies something at the bar that may spark your interest. “Remember the scene from Raiders of the Lost Ark? It’s like that, minus the torture,” states Dave Arnold, Director of Culinary Technology. No need to worry. The Red Hot Manhattan and Red Hot Ale drinks are harmless—in moderation of course. Arnold’s inspiration behind the warmed concoctions dates back to the 17th and 18th centuries, when pubs used metal pokers heated from the fireplace to serve up Hot Toddies. The spectacle is in the preparation. After the 18-inch metal rod reaches temperatures up to 1700 degrees, the glowing tip is inserted into a traditional Manhattan or amber ale. Steam rises, bubbles fizz and if you’re lucky a stream of fire shoots up from the glass. The heat from the rod caramelizes the sugars to add a “completely different feel” says L’Ecole general manager, Alexis Kahn. There’s no telling what Arnold will mix up next, but from the more than accommodating staff to the palette enlightening menu—it’s well worth the visit.