1. Smoke ice: As far as entry-level smoke cocktails are concerned, there should be nothing easier than smoke ice. This technology works well because the low-temperature surface can absorb smoke particles, and the surface area of ice and crushed ice is larger than that of liquid water. Smoked ice can be used to smoke whiskey or coke, or it can be used to replace ordinary ice when shaking wine, so that cocktails such as smoked martinis or smoked margaritas can be prepared.

If you have a bong or similar tool: put ice or crushed ice in a large sealable container (plastic box with lid or similar container). Add smoke to the container and seal it until the ice cubes melt. According to the shape and size required for wine mixing, the smoked water can be frozen again.

If you don't have a bong: put ice or crushed ice in the container. Put a heat-resistant ceramic or metal plate next to the container, put in the raw materials to be smoked, and light it with a blowtorch until it smolders. Cover the container with ice, smoldering the raw materials in a larger container to prevent smoke from escaping until the ice melts. According to the shape and size required for wine mixing, the smoked water can be frozen again.

2. Apple vanilla smoked auspicious: this wine only adds smoked syrup to the ordinary auspicious formula, which is just in line with the smoked cherry mentioned by the author in the book "Drinking".

60 ml of aged rum

20 ml of fresh lime juice

20 ml apple wood smoke syrup

Shake all the ingredients well and strain into a dish-shaped cup. * Apple Muyan syrup: 500g de Melara sucrose; 500ml of water (for 1: 1 syrup, 2: 1 syrup dosage is 250 ml); Apple slices and chopped vanilla pods. Put sucrose in a wide-mouth plastic box and smoke it with apple wood and vanilla like ice. The surface area of sucrose crystals can absorb flavor more than that of pre-made syrup. Sucrose is then made into syrup in the normal way. If the smoke is too strong, it can be mixed with ordinary syrup according to taste.

3. Khaleesi cocktail:

40ml of Dragon Agent *

3 drops of Angora Turner Bitter Essence

Smoked with homemade dragon blood powder, poured into a glass skull, and served with an iced UFO cup. Decorate with lemon peel rolls.

Dragon agent: 1 bottle of bourbon; 1 bottle of Canon's homemade Haywest double rye whisky; 1 bottle mime; 1 bottle Meletti Amaro? A bottle of strawberry liqueur; 1 teaspoon ascorbic acid. Treat with ultrasonic homogenizer for three times, each time for three minutes. If there is no homogenizer, the raw materials can be mixed and stirred and left standing for 1-2 hours.

Dragon blood powder: 15g strawberry tea; 2 drops of dragon blood essence; 4 drops of vanilla essence. Pulverize into powder with a herbal pulverizer.

Four: Georgian bonfire:

60 ml mescal

15ml peach/chabinu pepper sherry *

15ml orange juice

2 drops of Angora Turner Bitter Essence

Cinnamon French oak slices

Shake well and strain into a rock glass filled with ice. Light cinnamon slices of French oak. Cover wine and oak with bells. Serve.

Peach/salad pepper sirab: 1.36 kg chopped peach; Apple vinegar 960 ml; 300 ml of water; 2 Chabino pepper; 6 cinnamon sticks; 1.8 1 kg sugar. Simmer on low heat until it tastes good. Filter out the solid and bottle it.