Chris Carpenter's Grand Illumination?

[bullitt]

Just read an article about a specially prepared drink at Gershwin's (Norfolk, VA) where a blowtorch is used to "smoke" a shot of bourbon for $10 bucks. I'm not convinced and it seems like a lot of hype. What do you think?

https://www.pinterest.com/pin/211950726190190816/

In short the bartender sets up an inverted strainer on top of a rocks glass with a bourbon shot that is then piled with wood chips, an orange peel, and bitters, who then sets a blowtorch to it and sets it ablaze in front of you. After a bit a martini shaker is used to snuff the fire and "push the smoke down into the liquor". A minute or two later a French ice cube is added and served. "The possibilities are endless" by using different bourbons and wood chips. This seems wrong on so many levels. From Distinction Magazine Winter 2015. (distinctionhr.com)

[Richnimrod]

This part is certainly accurate. Burning away some of the alcohol in an attempt to get a smokey taste seems silly and unproductive. Light a cigar instead.

[squire]

I can have a smoke and a shot for less than ten and still avoid the hazard of open flames.

[Zeke]

Howdy!

I want to know what a "French ice cube" is.

[b1gcountry]

I read that too. I have no clue on that either.

[GreggJ]

A High end local restaurant has some exotic drinks that at times can be quite good. They had a smoked theme last summer and I had tried a smoked Manhattan, pretty good but I prefer the original better. They also had a smoked Margarita, that did not work at all. THeir best concoction to date has been the Barrel Aged Manhattan with Whistle Pig, Carpano Antica and Fee bros old fashioned bitters. That was one of the best beverages I have ever had and led to me buying my own 2 liter barrel for aging.

IMHO this is a novelty, and does little good and probable more negative aspects on the quality of the beverage. However, from a novelty perspective, it seems pretty neat and is probably worht the $10 to experience it and know for yourself.

[tanstaafl2]

Howdy!

I want to know what a "French ice cube" is.

I read that too. I have no clue on that either.

It is made using Perrier...

:cool:

[tanstaafl2]

Flamed orange peel is a not uncommon component in cocktails to provide a smoky citrus-y flavor and aroma.

Not sure I really want burnt wood chips in my cocktail and it can't do much for the whiskey except burn off some or all of the alcohol. Usually burning alcohol as a flambé can help drive flavor of the alcohol into some other type of food that it is coating like chicken in coq au vin but in this case I have a hard time seeing the value. Mostly it seems like it would just give you a lot of smoky character. and not much else.

[Harry in WashDC]

I recall an "America's Test Kitchen" episode during which they tested Liquid Smoke vs. actual smoke from wood chips in a closed space vs. a couple of other techniques for adding a smoky flavor to NON-grilled or traditionally smoked foods and concluded that using Liquid Smoke was the cheapest, easiest, least time-consuming way of doing so.

But, of course, shaking a bottle takes away the flash and bang of the ritual, doesn't it. OTOH, as the scullery in our household, I prefer the LS bottle to the other stuff because it means I have fewer utensils and dishes to wash as well as less stuff to pick up and throw out.