The Bar Journal

Smoke is finding its way into cocktails in a growing variety of ways.

After making waves in the world of mixology a few years ago, the infusion of smoke into cocktails continues to grow, spurred on by the advent of new techniques and approaches to the use of smoky flavor.

Historically used in distillation techniques in Scotland and Mexico, adding smoke directly to a cocktail only took off in recent years – some say as a result of the growth in popularity of smoky mezcals and Scotch Whiskies. One of the most influential front-runners is Dario Comini, who,  have been making smoking drink for few years already at Nottingham Forest in Milan and where I taste my first smoke cocktail.

In NYC I also taste a drink , a bourbon and Coke in which the syrup of the cola is smoked over cherrywood, leaving a taste and smell reminiscent of a barbecue. 

There has since been a proliferation of the trend with mixologists using a growing bag of tricks.

One simple method is to burn the ingredient (different kinds of woods, herbs, spices, flowers or blends) on a portable smoker or grill and put a cocktail glass upside down and trap the smoke in it until the drink is ready to be served.

Another way commonly used is to put the spirit in a water bottle, put the smoke in the bottle or wine decanter, seal it and shake for a couple of minutes, blending the smoke and the spirit.

The most elaborate of methods is probably smoke air, used by top mixologists such as Marian Beke at Nightjar or Erik Lorincz at Savoy in London, in which smoke is trapped into small air bubbles and placed on top of a cocktail.

As with all techniques, they don’t mean much without the application to interesting flavours and ingredients. While the most common spirits used in smoke-infused cocktails are Scotch whisky, tequila and mezcal, the list of components that are actually smoked or that add to a smoky flavour profile is ever-growing. 

Vincenzo Marianella of Copa d’Oro in Santa Monica California includes Dijon mustard in his gin-based ‘Sour Kraut’ cocktail to create a smokiness.

Please be aware, like most who dabble in this art, warns to smoke only a small amount of an ingredient. “Smoke is an incredibly imposing flavor” so the balance of the drink must be correct and  adding a little bit of smoke can work.

These Mixologist innovations rarely tickle down to the high volume bars. However, benefits derived from smoky notes in alcohol have a wide appeal since these add complexity in terms of:
• taste & aftertaste (basic tastes are sour, bitter sweet, salty and savoury / unami)
• aroma (smoked, fresh, burned, fruity)
• texture / mouth feel (e.g.: the bubbles).
Smoke infusions also evoke premium, aged notes which would appeal to some demographics.

Last but not least, the smoke ritual is adding a little show to the service and most of the time can be really appreciate by the costumers.

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