Among bartenders and cocktail aficionados, smoky drinks may be contentious. Smoking cocktails may appear like an old-fashioned fad to certain aficionados who have been following the latest trends for a long time. However, like with most fads, they gained popularity for a good reason: properly smoked cocktails are delectable. There's no need to abandon them just because they're old news, the simple torching of a herb or spice, or the newish smoke top, the newest invention appearing in bars throughout the United States, are all options for smoking cocktails. Whatever approach you choose, the end result will be a cocktail with a smoky flavour profile.
So let’s have a look on the most famous and desired smoked cocktail recipes to make your event worthy.
- Smoke on the Water
In Chicago bartender Carlos Perez's tasty riff on the Margarita, he adds a flaming rosemary sprig to add smoke to the drink. Watermelon juice, hibiscus syrup, and lime juice are all added to Banhez Mezcal Artisanal. Fruity and Smokey, the drink is full of citrus and mezcal flavors that work together to produce a delicious concoction. The earthiness and smokiness of mezcal contrasts wonderfully with fruit liquids, resulting for complex and fascinating cocktails. With Cointreau, watermelon, hibiscus syrup, and lime juice, Chicago bartender Carlos Perez makes the Smoke on the Water. A burning rosemary twig adds to the mezcal's inherent smokiness.
The Smoke on the Water is a Margarita variant, using agave spirit, Cointreau, and lime juice. While the drink contains an ounce of watermelon juice, the fruit is subtle enough not to overpower the other tastes. The hibiscus simple syrup gives an earthy, sweet-tart flavour. Make a big quantity and use it in different beverages. It would be great in Pisco Sours and Tom Collins, giving them a rich crimson color and fruity botanicals. Aside from the syrup and juices, the drink's garnish is a blazing sprig of rosemary bathed in a high-proof alcohol to make it especially combustible. The smoke is primarily for show, since it won't get it into the drink. Eradicating the scent into the liquid will incorporate rosemary overtones, giving richness to the Smoke on the Water.
- The Banhez Mezcal Artisanal is 1 1/2 ounces.
- Cointreau in a quarter ounce bottle.
- 1 ounce of freshly squeezed watermelon juice.
- hibiscus simple syrup* and freshly squeezed lime juice.
- A burning rosemary sprig as a garnish.
- For five minutes, place a fresh rosemary sprig upside down in a container of 100-proof booze.
- A shaker filled with ice should be filled with the mezcal, Cointreau, watermelon juice, hibiscus simple syrup and lime juice.
- In a rocks glass, add ice cubes and double strain the mixture.
- Make sure to fire the sprig before serving it in the rocks glass so that it burns evenly. Before consuming, extinguish the flame.
- In a small saucepan, combine 1 cup water and 1 cup sugar and bring to a boil. Remove from the heat and let to cool. Hibiscus tea or 1/2 cup dried flowers may be added after the heat has been turned off. After steeping for ten minutes, pour the mixture into a tightly-fitting glass jar. Refrigeration is recommended for storage for up to a month.
For Hibiscus syrup
Making Hibiscus Simple Syrup is as easy as heating 1 cup water and 1 cup sugar in a small pot. Hibiscus tea or 1/2 cup dried flowers may be added after the heat has been turned off. After steeping for ten minutes, pour the mixture into a tightly-fitting glass jar. Refrigeration is recommended for storage for up to a month.
- Rum & Smoke
Rum & Smoke seems to be nothing more than a winterized rum Negroni on the surface. This cocktail uses Tempus Fugit's Gran Classico, a bittersweet Italian liqueur in place of gin, vermouth, and sherry in its normal proportions. As far as tweaks go, this isn't just another variation on an old favorite—one it's that's sensual, romantic, and even a little Smokey, thanks to the addition of flamed rosemary. The Rum & Smoke is a controversial beverage that is part of a larger trend of smoked drinks.
Some people think that smoking cocktails is just a fad, but cocktail bars throughout the globe are still using herbs like rosemary and sage and placing them under glass covers because the results are excellent when done right. It's quick and simple to create, but it adds a layer of intricacy to other drinks. Smoked rosemary Old Fashioned may also be made with mezcal or whiskey as the base alcohol, making it a versatile ingredient.
- A shot of bourbon, a shot of rum, and a shot of Oloroso sherry
- 1/4 oz. Tempus Fugit Gran Classico bitter liqueur
- 1/8 tsp. simple syrup with smoked rosemary*
- a sprig of charred rosemary.
- Swirl the rum, sherry, Gran Classico, and smoked rosemary simple syrup with ice in a mixing glass until it becomes nice and cold. Add more ice if necessary.
- Pour over fresh ice in a rocks glass.
- A flaming rosemary sprig is the perfect garnish.
- Wait until the cocktail is thoroughly smoked before consuming it by covering the glass with a lid.
For Smoked-rosemary simple syrup
Combine 1/2 cup sugar and 1/2 cup water in a pot and bring to a boil over medium heat, stirring constantly. Remove from the heat and let to cool somewhat before using. Remove from the heat. Fuse the rosemary until it starts to smoke from both sides, then remove from heat. Simmer the smoking sprig for 20 minutes, covered, in a pot. Remove solids and refrigerate for up to a week before using.
- Dragon’s Breath Cocktail
Isn't Dragon's Breath simply plain amusing? We couldn't leave this one off our list of outstanding smoked cocktails. To counteract the wine's earthy flavour, this drink includes a dash of citrus. This drink is suitable for a queen since it's refreshing, sweet, and tart all at the same time. You may skip the basil if you don't like it or don't have it on hand, but the cocktail will be wonderful nonetheless. The pleasant summer sipper, or double up on the ingredients and offer this at your next King's Moot, can tame the mother of dragons. To guarantee your red wine "floats" on top of your drink, use crushed or pulverized ice and load the glass firmly. It has a smoky flavour because to the smoke in the inverted brandy snifter.
- 4 to 6 ice cubes (1 cup; for even more flavor, use smoked ice cubes)
- Two ounces (4 tablespoons) whisky (use your favorite)
- 1 tsp. St. Germain
- The Cointreau is one teaspoon (or other orange-flavored liqueur)
- Simply syrup or smoked simple syrup: 1 teaspoon.
- First, prepare the smoker by loading it with sawdust and lighting it according to the manufacturer's guidelines.
- Invert a brandy snifter. Fill the glass with smoke until you can no longer see through it after inserting the smoker tube. Turn the glass upright while tightly covering it with a coaster to keep the smoke in.
- Add the ice cubes to a shaker and shake vigorously. It is important to mix vigorously for around 20 seconds after you have added all of the ingredients except the simple syrup.
- Remove the snifter's lid and pour the drink into it right away. Serve immediately, while the glass is still smoking and dripping liquid onto your lap.
- Smoky Martini
We'll round out our look at smoked cocktails with one of my personal favorites, the smoky martini. Gin, dry white vermouth, ice, and the peel of a lemon are all that are needed to make this beverage.
This pre-dinner drink is certainly one of the world's most respected and tasty. To begin or end the night, this is a wonderful accompaniment to steak or any substantial dinner. Why not make it even more sophisticated, rich, and boozy?
- Gin with 2 1/2 ounces of dry gin from London
- 1/4 oz. scotch whisky blend
- Lemon twist as a garnish
- Gently whisk in the spirits, then strain into another glass and garnish with an orange twist.
- In a Martini glass, garnish with a cherry.
- Add a lemon twist on the top.