Smoke on the Water, The Bazaar by Jose Andres
The dramatic Smoke on the Water, served at The Bazaar by Jose Andres in Los Angeles, incorporates blackberries, atomized scotch, Islay mist and flame.
Smoke Signal, Atwood Restaurant
Head bartender Ray Anguiano at Atwood Restaurant in Chicago begins creating the Smoke Signal by steaming tobacco in Koval Bourbon, which is combined with butter, molasses, hickory smoke syrup, egg white and creme de cassis.
Leather & Lace, Dirty Habit
Leather & Lace, from Dirty Habit in San Francisco is a mixture of James Pepper Rye, Lustau "Peninsula" Palo Cortado, Licor 43, tobacco bitters, black pepper, vanilla, bitter orange and roasted cashew.
Smoke and Fire, Nopa Kitchen & Bar
Insipired by the classic Scotch cocktail Blood and Sand, Smoke and Fire is made with Mezcal standing in for the Scotch, along with orange juice, Yzaguirre Reserva Sweet Vermouth and Cherry Heering. A flamed orange peel tops the drink, created by wine director Jesse Hiney from Nopa Kitchen & Bar in Washington, DC.
A'Malafemmina, Lupo Verde
Francesco Amodeo, consulting beverage director for the recently opened Lupo Verde in Washington, DC whipped up the A'Malafemmina, a combination of Mexcal, Don Ciccio & Figli prickly pear, Aperol, grapefruit and basil.
Smoked Cinnamon Old Fashioned, Pathos Organic Greek Kitchen
Bar manager Julie Rae Greenburg created the Smoked Cinnamon Old Fashioned for Pathos Organic Greek Kitchen, Berkeley, CA. It combines Breaking & Entering Bourbon, cinnamon simple syrup, orange peel, Angostura bitters and Regan's orange bitters.
Smoked Orange Margarita, Hill Country Barbecue
At Hill Country Barbecue in downtown Brooklyn, NY, smokers typically reserved for smoking meats are used to smoke oranges, which go into a Smoked Orange Margarita, a complex, smokey version of the classic drink.
Smoky Negroni, Hakkasan
Bartenders at Hakkasan in San Francisco and Miami concoct a Smoky Negroni using TRU organic gin, Antica Formula vermouth, Campari and Grand Marnier smoke infusion.
Maine Campfire, Acadia
In Chicago, Acadia's lead barman Arunas Bruzas creates a cocktail reminiscent of summer camping trips and late night bonfires with the Maine Campfire, a mixture of tobacco, High West rye, Los Nahuales mezcal, cocchi, cedar, juniper and honey elixir.
Homestead, Urban Farmer Steakhouse
The Homestead, from Urban Farmer Steakhouse in Cleveland, mixes tobacco-infused root beer, Averna and Bols Genera, all barrel-aged in new oak.
Smokey Mt. Rye, The Florentine
The Smokey Mt. Rye, served at The Florentine in Chicago, teams Bulleit Rye Whiskey, blood orange Bitters, smoked honey, cranberry and rosemary.
So Apropos, Restaurant 1833
Bar Manager Michael Lay at Monterey CA's Restaurant 1833 uses a volcano vaporizer and lab beakers to infuse hickory smoke into the So Apropos. It's a recipe that includes Four Roses Single Barrel, Cherry hearing, Amaro Nonino, Snap Liqueur, Carpano Antica and Fee's orange bitters.
Sensible Chap, The Third Man
The Third man, the Viennese-inspired cocktail bar in NYC's East Village, serves Sensible Chap, a bold and smoky blend of Black Grouse Scotch, Zirbenz pine liqueur, fresh ginger and lemon.
Hyde Park, Unite Urban Grill, Chicago
Bartender Carlos Julian created the Hyde Park for Unite Urban Grill in Chicago. It incorporates Pierde Almas Mezcal, House Falernum, lemon and creme de cacao.
Kentucky Sous Vide Sazerac, Cameo Bar
Mixologist Gary Cahill from Cameo Bar at the Viceroy Santa Monica created a Kentucky Sous Vide Sazerac. He chars Jack Daniel's wood smoking chips, then mixes them in a mason jar with Bulleit Bourbon, absinthe, simple syrup and Peychauds bitters. The jar marinates in a sous vide bath for 13 hours.