#smoked

[almostarts]

1970’s bar cart by designer Pierre Cardin

Chrome, Plexiglass,

27.5"W x 27.5"D x 26"H (41"OAH)

[lustingfood]

Chimichurri Chicken Wings (x)

[whitefireprincess]

All Things Cooking

[dietkiller]

Chopped BBQ Pork Sandwich

[goshyesvintageads]

National Biscuit Co & Kraft Inc, 1961

[coolthingsguyslike]

[acocktailmoment]

Palo Santo !

Created for the Michelin three-star restaurant Addison.

2 oz. Buffalo Trace Bourbon

0.25 oz. cinnamon syrup

0.125 oz. St. Elizabeth Allspice Dram

3-4 dashes Fee Brothers Aztec Chocolate Bitters

Combine ingredients in a mixing glass with ice and stir for 10 to 25 seconds (shorter for small ice, longer for big ice).

Then, put a piece of palo santo wood on a non-reactive surface (stainless steel, a cast iron pan, or just a larger piece of different wood) and burn it with a blowtorch until it starts to smoke. Invert your glass over the smoke and let it infuse there for eight to 10 seconds, then flip the glass right-side-up, allowing the smoke to escape.

Then add ice to a rocks glass and strain the drink over that fresh ice, and garnish with an orange peel.

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.