Smoked cocktails are rare on San Antonio bar menus, but they are worth seeking out
on Thousand Oaks, the $12 “Jackie Chan” cocktail, developed by bar manager Phillip Thomas, is a fusion of bourbon, rum and fruit. The smoke element is introduced when the tip of a cinnamon stick the size of a cigar is lit on fire and added to the drink like a swizzle stick, continuing to smolder with every sip.
“There’s no question it’s our top seller,” said Brandon Lalanne, general manager of Dashi. “It’s a drink we have a lot of fun with, but it also pairs really well with our menu.” New York bartender Eben Freeman of the Tailor bar in SoHo is credited with inventing the smoked cocktail when he applied smoke to Coca-Cola syrup and mixed it with whiskey in 2007. The technique is still used primarily with brown, barrel-aged spirits like whiskey, bourbon, dark rum and tequila añejo, but anything is game now, from bloody marys to margaritas.
Unlike a brisket or rack of ribs, the smoke applied to the cocktails is usually subtle, created with a just a pinch of finely ground wood grains that are ignited and used in either a smoking gun or a smoking box that looks like a street lantern. Both techniques add a fun, theatrical element to the creation of the drink and add a comforting fireplace aroma.is sometimes used as a shortcut, but that counts, too, because it’s made from the condensation formed by burning wood.
Some bars will smoke the glass, turning it upside down while the ingredients are put into a mixer, while others will make the drink and push the smoke into it.At The Modernist near the Pearl, bar manager David Naylor also said that the smoke gun used there brings a chain reaction of “I want that” orders. There is no cocktail menu at the bar, and bartenders instead talk with customers to see what they like and are in the mood for and then craft a drink. Anything can be smoked.
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