Drop the vial into a coffee cup full of room temp water (or just slightly higher... I wouldn't exceed 90*F or so... but that's just a ballpark guess, I don't have data to back up that number). The contents of the vial should be at room temp within 30-60 minutes. The plastic will serve as an insulator and keep it from warming too quickly and your wort will wait. That's a much better option from a yeast-viability/survivability standpoint than pitching cold yeast into a warm wort which could kill up to half you yeast from the shock.
But the bigger question is.. why didn't you make a starter? You could have used a 1L soda bottle (or 750 mL wine bottle, or a 12 ounce beer bottle), some tin foil, and a few ounces of DME and have had much better results at virtually no extra cost. If you didn't aggressively aerate the starter, you could have had the yeast starting to form a krausen within 4-6 hours and had a MUCH better start for the yeast even if you didn't start the starter until you started to pull out your brewing equipment.
In these quick-pitch scenarios, I decided to try a 1.010 starter, no aeration, 50% yeast slurry (from the vial) and 50% starter wort. So far, in my one attempt, I had a krausen forming before I even pitched finished cooling my wort (all grain batch. 6 hours or so)! That's not to say that a 1.010 starter is ideal, but pitching a yeast colony that's actively generating some krausen is better than dumping in the vial and crossing your fingers. And such a small starter wort basically takes no time at all to cool in an ice bath, so there's really no excuse not to.