Some of you know that I have been interested in smoking liquor for some time. Originally, I was cold smoking cachaca, with very good results, but too much evaporation occured for it to be economically feasible to do in a bar. Finally, my friend Bradley Dawson rigged this up, which is essentially a smoke injector. The copper colored tube basically acts as a pump (you fill it 1/2 way with water to keep a seal), and the metal portion has some slits Dremeled into the top to allow one to apply flame from a butane torch to wood chips contained within the base of the metal tube. Essentially, this works like a smoke injector, you put one of the tubes into a bottle filled to about .7 of full. Cap the bottle, shake vigorously and let settle overnight for maximum flavor. This is exactly how we make our .38 Special of smoked whiskey and coke at 50 Plates. I'm not one to keep techniques a secret, so I thought I'd share this one with the world. I think there are quite a few applications for smoked liquors available to add some depth and complexity to cocktails for professional bartenders. Hope this helps our community.
