It might not sound like a good idea to play with fire while handling alcohol, but in this case I think you’ll be OK.
The concept: the smoked cocktail, a clever addition to your repertoire for the upcoming holiday season.
I assume you got to this page after reading Jason Genegabus’ “Barfly” column, so you know that the smoke trend has infused many high-end establishments.
Those bartenders often employ smoke guns or other tools of the trade to pull this off, but it turns out this is something you can do at home. All you need is something to burn and something to burn it with.
The easiest tool is an unscented candle. Light it, blow it out, hold a glass upside down over the smoke as it rises, just for a few seconds. Don’t overdo it or your drink will have that waxy smell that lingers when you blow out the candles on a birthday cake.
Fill the glass immediately with a light liquor, such as vodka mixed with lemon juice or a bit of soda. The scent of smoke will be delicate, so you don’t need to employ any fancy mixology.
That’s just a starter concept. You’ll probably want to move on to something more ambitious.
The fuels most often suggested for do-it-yourselfers are cinnamon sticks and sprigs of rosemary. You can also use wood chips, the type sold for grilling.
Make sure your fuel is dry (in the case of rosemary, you could let the leaves dry out for a day).
You can use matches, but an inexpensive lighter is better since it can take a few seconds to get a fire smoldering. How to:
>> Lay a piece of foil on a flat surface.
>> Break your fuel into pieces that will fit under your glass. Place them on the foil.
>> Set your fire. You’re not going to get a full-on blaze; in fact, you’ll have to hold the heat to the cinnamon stick for a while to get it smoldering, and then it will likely burn out. Or you’ll have to blow it out.
>> As the smoke rises, place your glass upside down to catch the smoke. Let it sit while you prepare your drink.
What to drink: Almost anything, but here are a few simple ideas. It’s best to pour everything into a separate glass, with ice, then quickly pour it into your smoked glass.
>> Basic martini: 3 parts gin or vodka to 1 part vermouth, with a few drop of bitters and/or a squeeze of lemon.
>> Vodka and soda: 1 part vodka to 1 part (more or less) plain soda water, tonic water or lemon-lime soda and a good squeeze of citrus.
>> Rum punch: 1 part rum to 1 part (more or less) fruit juice of any type (pineapple and orange are classic), with slices of citrus.
>> Old-Fashioned: Bourbon with a splash of water, a good squirt of bitters and a sweetener (simple syrup is best: 1 part sugar dissolved in 1 part water).
The drink will smell and taste smoky (the intensity depending on how long your glass sits over the smoke), but with not much cinnamon or rosemary flavor. If you’re after that element, add a stick or a sprig as a garnish.
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