Butter & Smoke
Across the country, bartenders are using smoke to infuse their cocktails with more flavor. Smoke can be achieved by burning wood, of course, but lighting stalky herbs like thyme, rosemary and lavender brings additional flavor to drinks. Plus, it's a fun parlor trick for cocktail parties.
The Butter & Smoke was created by Zachary Gross, the beverage director at Sen Sakana, a Japanese-Peruvian restaurant in New York City. To make it, he utilizes thyme smoke alongside pumpkin-butter-infused bourbon, cranberry bitters and Gran Classico, a bitter aperitif made from aromatic herbs and roots, including wormwood, gentian, orange peel and rhubarb.
“This combination is perfect because the homemade pumpkin butter adds depth and richness to the bourbon, along with a touch of fall spice,” says Gross. “This whole combination is completed by smoking the cocktail with thyme, which is another essential fall flavor.
Go ahead and play with fire, and try making the Butter & Smoke for yourself. Creating the pumpkin-butter-infused bourbon is an extra step that must be completed ahead of time, but the result is worth it. You'll be the proud new owner of a delicious whiskey, and you'll have plenty of leftovers for experimenting with other seasonal drinks during fall and winter.
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Directions
- Light a thyme sprig using a kitchen torch, place it inside a rocks glass, and set the rocks glass upside down on a granite countertop or other fireproof surface.
- Add the remaining ingredients into a mixing glass with ice and stir until well-chilled.
- Strain into the prepared glass over a large ice cube, and swirl to incorporate the smoke into the liquid.
- Garnish with a thyme sprig and cranberries.
