Adult beverages

Meatball

New member
Has anyone tried any kind of drinks that have the added smoke flavor to them?
Tried a Bloody Mary that was smoked before and that's a winner.
 
https://www.youtube.com/watch?v=BRm9X7VI3eQ


Modify for our smokers.  I usually do the roast on the SI for about 2 hours then transfer to oven in a foil pan to finish.

 
I had a Bloody Mary that came with a slice of Baby Back rib, along with some smoked cheese, pickle, and olives. This thing was almost a meal in itself. I am bummed that I didn't take a picture of it, because it was pretty cool looking.
 
The Bloody Mary's were smoked using a hand held smoker. If your a fan of the drink you may enjoy it. It was not overbearing or harsh. Done correctly it compliments the drink well.   
 
I am a home brewer and one time I thought about smoking my malt.  Threw some in the smoker and let her rip for a bit.  Not pleased with the outcome.  Maybe I need to try looking into it a bit more.
 
ibbones said:
I am a home brewer and one time I thought about smoking my malt.  Threw some in the smoker and let her rip for a bit.  Not pleased with the outcome.  Maybe I need to try looking into it a bit more.

I think for this type of use a cold smoke with an A-MAZE-N smoker might work a little better. I would definitely start with short smokes until you find what works for you. I think I would also let the malt rest for a little bit after smoking which will let the smoke even out a little bit. Just a few thoughts anyhow.
 
The best results I had with  smoking the Bloody Mary's was as follows....  Make the Bloody Mary to taste in one pitcher. In a separate chilled / cold pitcher with a lid, induce smoke of choice into pitcher, add the Bloody Mary and enclose and chill.
The colder the better. A little smoke goes a long way in the tasting department. 
 
Meatball said:
The best results I had with  smoking the Bloody Mary's was as follows....  Make the Bloody Mary to taste in one pitcher. In a separate chilled / cold pitcher with a lid, induce smoke of choice into pitcher, add the Bloody Mary and enclose and chill.
The colder the better. A little smoke goes a long way in the tasting department.

Very cool idea.

I know there is a gentleman over on one of the other smoking forums named Tom who does a lot of cold smoking and he has talked about using a smoking gun similar to the following for quickly infusing smoke into liquids:

https://www.amazon.com/PolyScience-Smoking-Handheld-Food-Smoker/dp/B00NPYDAWS/ref=sr_1_2?ie=UTF8&qid=1486580571&sr=8-2&keywords=smoker+gun

This is kind of a spending piece of equipment though unless it is something you would use frequently. :)
 
Totally agree with you about spending the money for something like that unless you can justify a use for it.
 
Now THAT'S "outside the box!"  Love it!!  Remember...if you can't smoke it, it probably isn't worth eating! ;D
 
DivotMaker said:
Now THAT'S "outside the box!"  Love it!!  Remember...if you can't smoke it, it probably isn't worth eating! ;D
Trying to figure out a way to get this inside the box... lol
 
jcboxlot said:
Does a bloody mary pot roast count?  That did turn out well.

Made this tonight for dinner, using V8 bloody mary mix. Added a few little thing but the outcome was very , very good, I highly recommend this!!!!!  A big thank you to JC !!!!!
 
A friend of mine who is a bartender has suggested a smoked cognac. He said they had one at a cigar bar and it was very good.
 
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