We haven’t been posting too much over here lately, but it’s summertime and we’ve been busy. Scott just finished a stage at Modernist Cuisine’s Cooking Lab, and Eric’s been working 16 hour days at Blueacre, now that he’s the sous chef. I’ve got my own things going on as well, and now that the sun is finally out in full force around here, we keep finding excuses to be outside instead of inside. But we still manage to hang out now and again.
Care for a drink and a smoke? How about a smoked drink? After a friend inquired about a “smoked beer” she saw on a bar menu, I decided to grab my Smoking Gun* and take a shot at smoking a handful of beverages.
I smoked each of the beverages below by submerging the Smoking Gun’s rubber tube in the liquid. In the case of the wines, it served to both smoke and aerate the drinks (BTW, I never understood why it should be impolite to blow bubbles into your wine – if someone complains, tell them you’re “helping the wine open up.”) I ran the smoker for about 30 seconds for each beverage, then blew away any lingering surface smoke before tasting.
The results were surprising…