Blowin’ more Smoke
So as I continue my madman experiments with smoking, I offer to all this cocktail:
2 oz London Dry Gin
2 dashes Angostura Bitters
1/2 oz honey Syrup (1:1 simple syrup substituting clover honey for the sugar)
2 oz smoked grapefruit juice
Small sprig of tarragon (about 6 leaves)
Muddle tarragon and honey syrup, add bitters, gin, and juice. Shake with ice, double strain into a cocktail glass. Garnish with a fresh sprig of tarragon
To smoke grapefruit juice: Use ripe ruby grapefruits (tight firm skin that feel heavier than they appear). Cut them in half, and fire up your smoker. I used mesquite wood for this one. Place grapefruits cut side up inside smoker, and let them sit until they are hot to the touch (mine took only 30 minutes or so, but remember I am using an electric smoker). The trick here is not to let them get so hot that the juice inside begins to evaporate.
Once heat level is attained, remove the grapefruits using an oven mitt, and let cool at room temp until you can comfortably pick them up. Juice the grapefruit halves, and place juice into a closed container and set in you’re chill chest. Hang on to those skins by the way. The zest is incredible for drinks or cooking!!