Smoking cocktails can be done in a number of ways, but this is one of our quickest and most loved. The technique involves smoking the glass, instead of the cocktail ingredients. The smoke holds on to the glass for 30 minutes, so prepping several ahead is quick and easy. The end result is often a room full of surprised guests.
Step 1: Start with a clean glass. Invert the glass over the tip of the PolyScience Smoking Gun™.
Step 2: Turn on and light the PolyScience Smoking Gun™. Fill the glass with dense smoke and immediately set down on a surface, sealing the smoke inside.
Step 3: Let the glass sit for 5 minutes.
Step 4: Release the smoke and prepare your cocktail.
Step 5: Enjoy.
Just in time for the holidays, we’d like to share with you Rafal Ciesielski’s recipe for a Smoked Baltic Punch. Check out more from Rafal in the Polish Barmagazyn!
1 part vodka
½ part Orange Curacao
½ part Blue Curacao (infused with citrus peel)
¼ part Campari
1 part pressed apple juice (not sweet but as sour as possible)
¼ part lemon shrub (see recipe below)
4 cinnamon sticks and vanilla pods for smoking
1. Mix all ingredients and chill for 2 hours before serving and smoking
2. Load combustion chamber of The Smoking Gun™ with crushed pieces of cinnamon stick and vanilla pod
3. Cover Punch bowl with plastic wrap or lid
4. Inject smoke into bowl with nozzle extension while slightly stirring the punch
5. Repeat 1-3 times depending on your desired level of smoke
1. Prepare punch
2. Place punch glasses upside down and fill with vanilla and cinnamon smoke. Rest glass with smoke for 30-60 seconds. The smoke will build a fine film on the glass wall and transfer its aroma into the punch when serving.
3. Put glass upright and serve punch in the smoked glass.
Take the peel off the lemons first and roughly ribbon. Juice the lemons, and however many cups of juice are extracted match that with the same amount of sugar. Layer the sugar and zests in a Boston tin, and muddle thoroughly until all the sugar is damp. Let the zest and lemon compound rest at room temperature for at least half an hour, then give another muddle and stir. Add the lemon juice, and stir until all the sugar has dissolved. Fine strain the zests out of the mixture.
There are two things that always get a bartender noticed, the sound of a blender mixing up daiquiris and the muddling action of a mojito. Soon, patrons are lining up for drinks and the bartender’s arm gets a workout from all the muddled mint. Let’s give back to our bartenders. Close the door, crank up the juice and give their muddled arms a rest.
Prep Time: 3 minutes
The Sonicprep™ by PolyScience
10 Mint Leaves, plus 4 for garnish
4oz. Simple Syrup
6 oz. White Rum
16 oz. Club Soda
Combine all ingredients, except club soda, in beaker.
Process with The Sonicprep™ for 60 seconds with the Output Control set to 10 and Duty Cycle set to Constant.
Strain through a Hawthorne Strainer over ice.
Top off with 4 oz. club soda and garnish with fresh mint leaves.
It’s easy to get caught up with smoking ingredients, even when it’s not necessary. Try smoking the cocktail glass to impart flavor into this refreshing summer drink. The smoke carries through without any extra equipment, and the glasses retain their smokiness for at least 30 minutes. Prep several ahead and toast to the summer!
For more on this technique, see our step-by-step guide.
Active time, 5 minutes
6 basil leaves
1 1/2 ounces Pyrat Rum XO Reserve (most quality, aged rums can be substituted)
3/4 ounce freshly squeezed lime juice
1/2 ounce simple syrup
1/4 ounce Luxardo Maraschino liqueur
Garnish: lime wheel
Applewood Smoking Gun™ Wood Chips
Invert a rocks glass and fill with dense applewood smoke using the PolyScience Smoking Gun™.
Gently muddle basil leaves in a cocktail shaker. Fill with ice. Add rum, lime juice, simple syrup, and Maraschino liqueur. Shake well.
Release smoke from glass and fill with fresh ice. Strain cocktail into serving glass. Garnish with lime wheel and serve.