Boy, What you been Smokin’???
I love to smoke……….
I’m talking about food here. My wife gave me a smoker for my birthday this past year, and I love it. Smoked meat has such a great flavor. I wish I could get that flavor in a bottle of………
It was worth a try. I was partially inspiried on this by an article I read in the NY Times featuring a drink for Elixir in San Francisco using Islay scotch to get a smokey flavor into a drink. But I wondered if it was possible to actually smoke liquor. So I figured I give it a try.
The first attempt didn’t work out too well. Temperature control is essential I learned very quickly, as it is when smoking anything. However, I found it is even more crucial when playing with booze.
Here’s what I did…..
My smoker is electric. I filled the bottom with applewood (one of my favorites). On the top shelf of my smoker I placed half a bottle of VS brandy in a metal mixing bowl. I set a thermometer balanced in the center of the liquid to ensure the brandy did not reaching it’s boiling point (173.3 degress F at sea level).
It took all of 45 minutes to attain the temperature, so I pulled the brandy and cooled it quickly (30 minutes in the freezer then, places at room temp).
The flaovor was amazing!! In a side by side tasing with the original brandy and the smoked brandy, all of the flavor of the brandy was retained, but the smoked brandy had a subtle flavor of apple smoke added. PERFECT!!
Since this experiemnt I have smoked bourbon with apple, hickory, and mesquite, as well as maple syrup with hickory.
Recipes? Try it in any drink. This simply adds a subtle smokey depth to any drink. Using standard recipes, my favorites are..
Smoked Brandy Old Fashioned
Smoked Maple Julep (using smoked maple syrup in place of sugar)
What’s next? Who knows: the possibilities are endless!!!!