![]() Start by getting a fire going in a smoker or grill with the desired wood chips and flavor. Double-boiling a batch with a smoker or grill will give you the most intense flavor.Don’t let it sit for too long as most of the smoke flavor will happen in the first 30 seconds or so. Once it has the desired amount of smoke, pour your prepared cocktail back into the vessel. After you chill the vessel, let the smoke fill the interior for a few minutes. You’ll repeat the same steps as smoke-rinsing the glass only with a large vessel like a wine decanter or pitcher. Smoke-rinsing the whole cocktail results in a heavier smoke flavor.Once the smoke dissipates, pour your cocktail into the glass. Turn your glass upside down and let the smoke fill the inside and stick to the interior. A blowtorch would work great in this scenario but avoid using lighter fluid as it can leave a chemical residue. Prepare your cocktail and before you pour it into your glass, take whatever you’re smoking and light it on fire. First, chill your glass as smoke tends to stick to things that are chilled. Smoke-rinsing the glass results in the lightest smoke flavor.Your intended flavor will inform which way to proceed. ![]() ![]() There are three different ways you can smoke your cocktail, including smoke-rinsing your glass, smoke-rinsing the entire cocktail and double-boiling a large quantity. You can, however, get the same flavor as a smoking gun by using a handheld torch and a wood plank (or other aromatic items like tea or herbs). How much you want to invest and the amount of smoke you add will determine your equipment choice. There’s more than one way to smoke a cocktail, and contrary to what you might think you don’t need an expensive smoking gun to achieve your desired outcome. Here’s the 411 on how to smoke cocktails, including the right tools, tips and tricks. Add it all up and you’ve got a multi-sensory experience you can do right in the comforts of your home. In other words, smoking results in uniquely layered drinks with alluring notes and aromas. “The aroma excites the palate and adds depth to the flavor of the cocktail,” Norton Christopher, bar chef at Sac-a-Lait in New Orleans, told Whiskey Advocate. In recent years bartenders have experimented with smoking traditional cocktail recipes and the effect is about more than just what you see. Where there’s smoke there’s.really good cocktails? It’s true! Smoke isn’t just for grilling.
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