How to Smoke a Cocktail
By Jamie Boudreau
Learning how to smoke a cocktail is easy and inexpensive. Jamie shows you how while making a delicious libation.
Recipe
Machine Head
1 part cognac
1 part rum
1 part Maker's 46
1 part Creme Yvette
dash each of Orange, Angostura, Chocolate Mole bitters
pinch of Lychee Rose Tea (for smoker)
Instructions
stir all ingredients except tea with ice and set aside
smoke tea in a cold smoker (the Smoking Gun from Polyscience works well)
capture smoke in suitable container that is large enough to hold the cocktail ingredients and smoke
add the cocktail ingredients to the container holding the smoke
shake briefly
pour over large ice sphere or cubes
garnish with cherries and orange zest on a pick
Comments
I’m really interested to try this at home. I absolutely loved the cubed old fashioned, and smoking a cocktail seems to be yet another interesting way to introduce more complexity to a drink.
Have you ever tried using a vaporizer to infuse a cocktail with flavor? While you wouldn’t necessarily get the smokiness that comes from burning the tea/herbs/etc., it seems you might get a more pure flavor that comes from heating them to just below the kindling point. Thoughts?
Chip
Chip:
While I’m not familiar with vaporizers, it is my understanding that they normally do not “blow” the smoke out. The few that I’ve been able to find that have a fan are very expensive. I purchased the smoker shown for $50. If I wanted the flavour of a tea, etc without smoke, I would just infuse the cocktail with the desired flavour, or add the flavour in while mixing.
Wait.
...Is this called the Machine Head because there’s Smoke On the (Fire) Water?
Crafty.
MrDelirious:
Good job on figuring out the name. I now smoke my cocktails in a Crystal Head vodka bottle, which works especially well here.
Jamie,
Have you seen the Crystal Head gift set this year? It comes with two mini skull glasses. Tres cool.
Cheers!
Blair
How do you make the big ice ball?
Gary:
That ice ball is handed carved. The ball was broken down from a 300lb piece of harvested “pure” ice.
Jamie, loved this episode and I’ll be sure to show my peers at cocktail bar Nuvo in Birmingham, UK. We’re all big fans of your work, keep it up!
Jamie,
I recently bought the Smoking Gun and tried this technique out. I’ve tried using a variety of teas, wood, etc. My issue is that only the very strongest teas actually impact much of the underlying flavor. Most of the flavor I’m getting is pure smoke. Is that the intended purpose or am I doing something wrong?
Thanks!
Michael:
try to use “teas” that don’t have a ton of black tea in them. Floral teas or teas with flowers seem to work best. Plain black tea can get to be a little too tannic. Having said that, it is meant to be smoky: that’s the whole point! This is just another way of adding smoky flavors without using mezcal or scotch.
Marvelous use of the Hibiki bottle! It’s an especially appropriate nod to the hand-carved ice sphere. Suntory would be proud!
I’d love to do an infusion or some bitters with Lapsang Souchong tea. I could smoke the Lapsang as well, but that might just be redundant, hahaha.
Hi jamie ! first off, great work!! i love ur techniques ;)
i wanted to upgrade my barware (mixing glass, stiring spoons etc..)but dont know were to look…woud u recommend any online sites for quality barware??
Mr Pink:
A good resource is antique stores and cocktailkingdom.com
Pretty sick recipe Jamie. Thinkin about tryin something similar with Anejo. I just got in a Bourbon called Old Pogue. If you haven’t tried it. It’s fantasic. Any suggestions on Tea’s for a south of the border spin on this recipe or your’s?? Thanks again for all the help.
Neil, when it comes to smoking, you never know what flavours come out until you try it. On the plus side, experimentation is half the fun!
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