Scorch and Soda
Frank Bruni falls for the cocktail world’s new trend: smoky drinks.
- Gastronaut Files: Smoked Foods
- Smoked Salt
- Secrets of a Cocktail Master
- Wood-Fired Flavor
- Interview with Grant Achatz
- Philip Preston’s Inventions for Chefs
It began with an impulse to rhyme. The mixologist Eben Freeman had been watching chefs in New York City smoke a whole lot more than meat—potatoes, bananas, ice cream—and he wanted to infuse a cocktail with a woodsy zing. “I should smoke Coke!” he thought. He did precisely that, then added bourbon. And so, in 2007 at the short-lived restaurant Tailor in Manhattan, a libation named the Waylon was born—and, with it, a great trend.
RELATED: Classic Manhattan