I wanted to create a sensory experience. Bringing the smoke into the cocktail allowed all the senses to be activated while showcasing the versatility of the tequila. This cocktail brings a feeling of fall by recreating the smell of roasting on a campfire.
This recipe is courtesy of Angela Laino.
Pour tequila into blender. Place the hose of a smoking gun 2 to 3 inches into the blender. Set the blender on a very low setting and turn on the smoker. Keep a continuous flow of smoke for 3 to 5 minutes. Combine smoked tequila with malbec reduction, Italian aperitif, orange zest and orange bitters in a mixing glass over ice. Stir for about 45 seconds.
Strain contents into a rocks glass over large ice cube. Fill a snifter with smoke from your smoking gun and place on top of the rocks glass so that smoke is captured. Lift snifter and serve.
Slice lemons thin and place in the dehydrator for 8 to 12 hours at 135 Degrees F. Once lemons are crisp, place them in a ice tray and fill halfway with water. Place in freezer. Once ice is frozen, fill remaining space with water and freeze.