Smoked Cocktails have such an interesting flavor, as does this Bourbon Barrel.
Recently we went out to a great cocktail place here in Omaha called The Berry & Rye where we had a fantastic drink called the Trinidad Smoke, a fantastic rum cocktail that is smoked with tobacco smoke in a small flask before it was served. The aroma and flavor permeated the drink and fully engaged the senses, while the presentation drew the attention of everyone at our table.
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It was also one of those drinks that sticks in your mind and makes you crave another. Of course there was no way Mrs. Nom was going to allow a purchase of a smoking gun to only use on cocktails so we had to come up with a technique to make something similar. (Now we have the smoking gun, LOL!)
With visions of smoking guns dancing in our heads, we were thinking of ways to add smoke to a cocktail. We recalled a technique we had seen back in an article where someone had made an impromptu smoker by burning a wood chip under a bowl to trap the smoke and smoke the food.
In the same theory, we could smoke a cocktail glass and give the drink the smoke flavor we were looking for. We were planning on using a bourbon as our base spirit, which is aged in white oak barrels. Since we had a bunch of white oak firewood aging in the yard, we figured the smoke would pair right up with the bourbon.
We chipped off some small thin chips of the oak and placed them on a small heat proof dish. We prepped a brandy snifter by warming the glass with some hot water. Once the glass is warm to the touch it is time to smoke the glass. Using a kitchen torch (or a lighter) start the wood chips on fire (or at least a good smolder) and then place the glass upside down over the fire.
The fire will go out and the smoke will begin to fill the glass. Allow the smoke to fill the glass until you can’t see through the glass.
While the smoke is filling the glass, prep the liquids. Mix the bourbon, St-Germain, triple sec, simple syrup, orange twist and bitters into a mixing glass and give a rapid stir. Once the liquids are ready, quickly flip the glass over and pour the cocktail in. The smoke will roll our the top, releasing the aroma and mixing the smoke into the drink.
- .50 oz St. Germain Elderflower Liqueur
- .50 oz Simple Syrup
- .50 oz Triple Sec
- orange twist
- 2 dashes Angostura bitters
- oak chips
- 2 oz Bourbon
- smoking gun or kitchen torch
Prep the glass with either placing the oak chips in a smoking gun or light them on fire and place your cocktail glass over them to smoke.
Allow the smoke to fill the glass until you can't see through it.
Mix the bourbon, St Germain, triple sec, simple syrup, orange twist and bitters into a mixing glass and give a rapid stir.
Once the liquids are ready, quickly flip the glass over and pour the cocktail in. The smoke will roll to the top, releasing the aroma and mix the smoke in.
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