Not all smoked cocktails are created equal. "Smoked" could mean a cocktail with smoked liquor in it, a drink that’s been set on fire or one that’s infused with a smoky flavor. Regardless of where the fiery element comes in, these 13 cocktails aren’t just smoke and mirrors.Read More
These 13 Cocktails Aren't Just Smoke and Mirrors
Head to these bars for drinks with a smoky element.
Made to look like its namesake, the “Viking Funeral” comes garnished with a burnt sprig of rosemary laid across the top of the glass. The drink has The Botanist Gin, Cocchi Americano, and Chartreuse ($14).
“The Lazaretto” ($12) is one of the “Smoke, Wind and Fire” cocktails at Chaplin's. It starts with a smoked apple ice cube, which is made by melting ice into a tray of apple wood chips over the smoker where they roast pork, and then freezing the smoked water with apple nectar into a large square cube. The drink contains Glenlivet 12, Carpano Antica Vermouth, and apple bitters. It’s then garnished with seared pork belly (torched over the cocktail to allow the fat to drip into the drink for extra flavor).
Perfect for a cool fall night by the fire pit, “Sam’s Campfire Coffee” ($13) is made with smoked cold brew coffee, sherry, brandy, and allspice dram.
Dram and Grain
In the basement of Jack Rose, find the smoking gun that created the “Ode to Omaha” ($17). The smoking gun is filled with hickory wood chips and orange dolce tea to infuse smoke into a corked glass orb containing a mix of Thomas Tew Rum, house-made seasonal berry and cinnamon syrup, and Jerry Thomas Bitters.
There's no bacon required to give this Bloody Mary ($10) its smoky flavor. It includes house-made Bloody Mary mix, lime, Worcestershire sauce, horseradish, celery seeds, salt and pepper. The smoke comes from the addition of smoked paprika and smoke from a smoking gun filled with oak wood chips.
Food Wine & Co.
“The Naturalist” ($13) was a summer cocktail at Food, Wine & Co., and it’s now back on the menu by popular demand. It contains Smooth Ambler barrel aged gin, rosemary, orange juice, Grand Marnier, and liquid smoke.
Lupo Verde’s “Fumo Insolito” ($12) features a smoky mezcal and some Italian flair. Mezcal, Don Ciccio Mandarin Liqueur, lemon juice, egg white, soda, and housemade saffron bitters are shaken up and served with a rosemary garnish.
Smoked oil creates a dramatic effect for “The Hennessy Jed” ($14)/ A glass is filled with smoked, plum-infused glycerin that is cooked over a small camper stove. With the smoke still in the glass, the mix of Hennessy VS cognac, plums, and Peychaud’s Bitters is poured into it.
The bartenders at Osteria Morini set fire to a cedar plank to create their smoked Negroni ($14). While the plank is burning, the glass is placed over it to capture the smoke. Then George Dickel No. 1 Whiskey, Cardamaro, and Cocchi Americano Bianco are poured in. Side effects may include a cedar aroma that fills the bar area.
Republic puts a mythical spin on the classic flip with their “Troll’s Blood” ($12) cocktail. It features a Smith & Cross Jamaican rum and Angostura bitters brûlée, which means it’s lit on fire through an atomizer. Cynar Artichoke Liqueur, sugar, egg white and additional Angostura bitters are added after the fiery production.
It’s appropriate that Science Club’s “Carbon Copy” ($15), which is served chilled and smoking, sounds and looks a bit like a science experiment. Similar to a vodka martini, but with a smoking twist, the drink uses Russian Standard vodka, hibiscus tea, pineapple syrup, and lime bitters.
The Round Robin Bar
Laphroaig aged 10 years imparts the unmistakable taste of smoked Islay peat into the “Santa Anita Cup” ($15). It also includes framboise, bitters and fresh mint. It's garnished with an orange slice.
Wildwood Kitchen by Robert Wiedmaier
Brunch at Wildwood Kitchen is easy like “Sunday Mornings” ($12). Combining two breakfast favorites, it features smoked maple syrup, bacon-washed bourbon and a vanilla and cinnamon tincture.