Impress with your Cocktail Game: Smoked Ice

Are you planning to do some entertaining this summer? How about a party? Will there be an offering of cocktails, if there will be, this article will certainly allow you to stand out amongst your peers with an offering of smoked ice for their beverage of choice. So read on because honestly it is not all that difficult of an undertaking.

For the purpose of this article this ice will be made on a propane or natural gas barbecue. In order to make smoked ice you will need; ice cubes, ice cube trays, aluminum foil and wood chips. You only require the amount of ice (unsmoked) as you will need for the event; where there will be some loss of water, it should be insignificant. Are you familiar with the term papillote? If not it is ok, but this is what you will require to hold your wood chips. Effectively a papillote is nothing more than a sealed pouch with each side folded two to three times to create a seal with your tinfoil. Fold three sides and fill the pouch with the wood chips, then seal the remaining side. Poke several holes in both sides of the package to enable the smoke to exit the bag. Place the package as close as you feel comfortable to your heat source, turn the heat on low, the ice in a barbecue safe container as high in the cooking box as possible and close the lid. Checking periodically, once the smoke has stopped pouring from your barbecue until all the ice has melted. At this time you then refreeze the smoked water and you will have your smoked ice.

The flavour of your smoked ice will alter slightly depending upon the variety of wood chip utilized. Maple, birch and fruit based woods often embark a sweetness to the ice whereas woods such as mesquite, oak or hickory have a much stronger smokiness. If you are asking yourself whether adding smoke to a beverage is worth it, look no further then Scotch whisky, the most prized whisky on the market, bar none. A word of warning, please experiment with dilution rates as a mild smoke at first can easily overtake the drink if left on the rocks to fully dissolve.

As with most things, smoked ice has its places where it belongs (enhancing an existing beverage) and places where it need not make an appearance. Smoked ice works best with whisky and brandy. If your social circle prefers lighter fare such as vodka or gin, save your special ice for another occasion. To put it simply, if the spirit has spent some time with wood in the past then it will more than likely work out well with smoked ice.

The next time you host a gathering where drinks are acceptable think of putting together some smoked ice; it may not be mandatory but it will certainly not be forgotten. Bourbon, rye and brandy, be it on their own or blended in a cocktail, can be elevated greatly if paired with smoked ice. The smell of a campfire in your glass can evoke some heartfelt summer memories from years gone by. If time does not allow for a camping trip this year, a brief whif of a campfire in your backyard can do wonders to help to unwind, and at least figuratively get away from it all.