Smoke ’em if you got ’em

A glance at my scotch or mezcal collections should tip you off to my love of smoky flavors. Though those liquors are typically my go-to building blocks for a smoky glass at home, I’ve long marveled at the actual smoke employed to create some of my most memorable cocktails when dining out.

The full smoke

The formative moment of my smoky cocktail-sipping career, and the standard to which I hold all others, is this Vanilla Hickory Smoked Manhattan from Barchef in Toronto.

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Vanilla hickory smoked Manhattan, Barchef, July 2012

Crown Royal Cask 16, housemade cherry vanilla bitters, hickory-smoked syrup, vanilla cognac (also housemade, I believe), set in an antique cloche to pull in the flavors of smoking hickory chips and vanilla pods.

Once removed from the smoking bell jar the Manhattan and its hand-chipped ice sphere provided me with the longest, smokiest finish I’d yet experienced (at the time, I was not yet a scotch fan). By fully smoking the drink in its glass, the ice, glassware, and your very hand become part of the immersive experience.

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Barchef’s smoked Manhattan, out of the cloche and into my heart

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