There is a balance between adding creative flair to cocktails for dramatic effect and ensuring techniques heighten the flavours of your drinks. Read on as Tim Philips-Johansson shares some of the best tried and tested methods for smoking cocktails.

Smoke and mirrors?

Finding a balance between adding a depth of flavour to your cocktails, whilst creating theatre and that perfect photogenic moment, is something you really want to get right. Although creating a buzz on social media can be beneficial, the quality and consistency of your bar menu is something that should be front of mind.

As a first step, it’s important to find the right drink to smoke. Traditionally, richer cocktails with dark and heady spits like whisky, brandy or rum all result in wonderful campfire notes that are brought about by smoking them.

The Art of Smoking COCKTAILS

Some drinks simply aren’t enhanced by the smoking process. There's no exact right or wrong, but drinks that are great for their zest and fresh lustre are probably dulled by warming smoke from charred wood chips or spices. Trial and error (and a good dose of common sense) will take you far when experimenting with smoking of cocktails.

Smoke like a pro

The easiest way to inject smoke into a cocktail is by using a professional piece of smoking equipment.

Today, the best option is to use a smoking gun. A smoking gun is realistically just a handheld vacuum that holds wood chips.

These chips are then lit on fire with a lighter or blow torch, with the vacuum pulling the ensuing smoke through a hose and out of the end nozzle. This nozzle can be placed inside bottles, glassware or even a smoking box.

Smoking boxes work by placing your desired finished cocktail into a small glass box, filling the box with your desired level of smoke, and releasing the drink to your guest through a glass door, an effect that can be so impressive.

Wow your customers with this step-by-step video guide on How to Smoke a Cocktail.

How to Smoke Cocktails

Old-School Smoking

Alternatively, there are easier and cheaper ways to inject smoke into your creations. Take for example a classic Sazerac…Traditionally you would simply add rye whiskey, sugar, and bitters to a mixing glass, stir for 20 seconds, then strain into an absinthe-rinsed glass. The absinthe adds an herbal, almost mint-like aroma to the drink, adding depth and a curious finish to an old-fashioned.

Smoking cocktails Diageo Bar Academy

A simple alternative to this would be to take a bunch of anise-like herbs like tarragon or fennel tips, dry them out and place on top of a wooden chopping board. These dried herbs are then doused with a few dashes of absinthe and torched on fire. Follow up by taking your rocks glass that fits nicely over the torched leaves and let the lack of oxygen extinguish the cocktail and release the smoke. At this stage you go about normal Sazerac operating procedure, by creating the remainder of the drink. When ready, strain the mix into the eucalyptus-smoke filled glass for a simple, smoke laden alternative.

Whether it’s dried aromatic leaves, spices like cinnamon or cardamom, or more traditional wood chips, adding smoke to cocktails can be as easy as finding the right aromatic, torching it and letting that fire’s aromatics fill a glass.All you need is a heavy-duty surface and blowtorch, adhering to health and safety at all times.

Let the theatre begin!

Once you have your equipment and drink set up, decide on what element of your drink to smoke, whether it's the liquid itself, the serving vessel, or garnish, as well as how much smoke to inject into your drink. These decisions can make or break your drink. A lighter style cocktail like a Martini may only need a gesture from a smoked olive to have an effect, whilst other drinks like a Penicillin or Bloody Mary can probably hold up to having the entire drink marinate in an applewood smoke-filled box for twenty or thirty seconds. Trial and error is key to mastering the art of smoking cocktails.

Why not have a go?

Recipe

Smoked Sazerac

45ml Bulleit Rye

10ml Caol Ila 12 y.o

7 ml Golden Syrup (2:1 syrup to water)

4-6 Dried tarragon leaves (broken)

3 Dash of absinthe

Alcohol content: 22.52 g

Method

5 Key Takeaways

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