An online speakeasy of potent potables and other pabulam.

It’s not a secret I enjoy a fine cigar every now-and-again.  I’m also a big fan scotch and mezcal. When I have a cocktail with that smoky undertone, much like relaxing with a cigar, there is a sense of calm, a relaxation that seems seep through me. Whether a scotch on the rocks or a citrusy mezcal cocktail, both give me that sense of calm. With this in mind, I’ve been interested in how to add a smoky wisp to cocktails. I’ve stirred, shaken and spritzed small amounts of smoky scotch or mezcal to drinks.

While walking around Williams-Sonoma I saw something that almost made me pee with excitement. It was The Smoking Gun! Every time I went to Williams-Sonoma, I’d walk over to The Smoking Gun and pine that it wasn’t a part of my bar . . . I mean kitchen. Then, for Christmas, my lovely fiance presented me with my very own Smoking Gun!

One of my most successful creations is below. It includes a touch of theatrics that your guests will enjoy. Without further ado, here is the . . .

Havana Nocturne
1.5 oz aged rum
0.5 fresh lime juice
0.75 simple syrup
6 mint leaves
2 dashes Angostura Bitters
Smoking Gun with applewood chips

1. Shake all the ingredients (except the Smoking Gun, natch) with ice and double strain into a rocks glass.

2. Place the Smoking Gun hose between the rocks glass and a cheater tin. Be careful not to pinch the hose closed. (Thanks to my friend Jamie for suggesting this technique.)

3. Using slight pressure to keep the hose in place, turn on the Smoking Gun and light the applewood chips.

4. Let the smoke fill up the rocks glass and inside the tin.

5. When you feel you have enough smoke inside the tin/glass, pull the hose out and slap the tin over the glass as if it’s a Boston shaker.

Turned upside down, you should see the smoke in the rocks glass.

6. Give it a few shakes. Then break the seal of your improvised shaker, but DON’T take the rocks glass off the top. Instead, quickly invert so the rocks glass is on the bottom. Then remove the shaking tin off the top of the rocks glass. You’ll be rewarded with a puff of smoke rising from the glass and a pool of smoke directly on top of the cocktail.

7. Add a few ice cubes and serve the Havana Nocturne.

So what’s your favorite way to add smoke to a cocktail? Share you experiences in the comments.

Cheers!

We’ve finalized a few new classes in conjunction with Last Exit in DC and you can find the information below.  The first one is coming quickly so get your tickets fast!

March 4, 2012 & March 11, 2012

Come learn how to stir, shake and muddle your way to a successful cocktail party! Each student learn the techniques of making cocktails, how to stock a basic home bar and three recipes to show off your new talents. Oh, and the professional tools you use to practice your new skills? Yeah, you get to keep those! Two dates to choose from, this class is a must for anyone wanting to throw a cocktail party!

Class: Basics of the Home Bar
Cost: $75.00 per student
Where: Last Exit, 3155 Mount Pleasant Street, N.W., Washington, DC
When: March 4, 2012 or March11, 2012 at 5:30 pm
Each class is limited to 8 students.

March 25, 2012

Come celebrate the season premiere of AMC’s Mad Men and learn about the cocktails imbibed within the halls of Sterling Cooper Draper Pryce Advertising Agency! We’ll discuss the history of each ingredient and the history of the cocktails and learn how to make each one. Students will receive recipe cards to take home so they can recreate a Mad Men style cocktail party while watching the show.

Class: Drink Like Mad Men
Cost: $50.00 per student
Where: Last Exit, 3155 Mount Pleasant Street, N.W., Washington, DC
When: March 25, 2012 at 5:30 pm
Class is limited to 10 students.

April 15, 2012

Class: Bitters
Cost: $50 per student
Where: Last Exit, 3155 Mount Pleasant Street, N.W., Washington, DC
When: April 15, 2012 at 5:30 pm
Class is limited to 10 people.

Time to make my triumphant return to Mixology Monday and what better MxMo to jump back onto the horse (just not the wagon) than Tiki MxMo hosted by my friend Doug over at the Pegu Tiki Blog.

I’ll admit, I love tiki drinks. In the oppressive heat and humidity that can easily overtake our nation’s capital, a frosty fruity rummy tiki drink immediately takes you to a better place. Somewhere you can hear the ocean waves breaking against the sand or a bubbling brook and waterfall hidden away in a tropical forest.

While trying to decide what recipe to share with everyone I really wanted to go outside the tiki drinks I usually drink or ones I commonly see on menus.  I believe the recipe below really hit that nail on the head.

The drink comes from “Beachbum Berry Remixed” by the Don of Tiki, Jeff Berry.

Ankle Breaker
1oz fresh lemon juice
1oz Cherry Herring
1oz amber 151-proof rum (such as Cruzan, El Dorado or Bacardi)
.5oz simple syrup

-Shake well with crushed ice and pour un-strained into a double rocks glass. Garnish with a lemon twist

I can certainly understand where the name came from! This is tart, sweet and rummy and incredibly deceptive in strength. The only thing that keeps me from gulping the entire thing down in one swallow is the crushed ice. It keeps you from gulping for fear of choking or brain freeze. Good thing though because if this drink was slammed and you stepped awkwardly, then . . . well . . . you may break an ankle. (Check out Jeff’s book for the real story behind the name of the drink!)

Thanks again to Doug for hosting this Mixology Monday. Aloha!

If you’re interested folks, the International Wine & Food Festival comes to DC this weekend. More info at the link.

Of special note to cocktail fans is the “Cupid’s Not Stupid” cocktail competition on Friday featuring Rachel Sergi, Gina Chersevani, Ben Wiley, Youssef, and Dennis Burns, along with Dan Searing signing his new book (which I recommend!) The Punch Bowl.

Check out a hint of what Rachel will be doing in this video clip:

International Wine and Food Festival Comes to DC: MyFoxDC.com