Fire Up the Weekend with a Chicago Fire Extinguisher Cocktail
Whether it’s capturing smoke in a glass or lighting a float of liquor, the best cocktails are those served with flare. This fire-infused recipe is made using a torch and is the perfect way to celebrate a spirited holiday or any day, turning every sip into a sensory experience.
Smoking cocktails captures layers of flavor. Flame not only adds a unique presentation, but elevates the textures, aromas and taste of ingredients including spices, fruits and herbs.
“Incorporating flame is one of the most inspiring cocktail techniques to try because of the drama and dimension it adds,” said Eric Trousdale, head bartender at Arbella. “Just as an artist creates with a paintbrush, a bartender uses fire to enhance the flavor profile of a drink while creating an engaging experience. A torch is my go-to tool to bring these creations to life.”
How to Make a Chicago Fire Extinguisher Cocktail
- 2 oz. Scotch
- 1/2 oz. Luxardo Abano
- 1/2 oz. Fugit Crème de Noyaux
- 2 dash Angostura bitters
- Ice (Mainly for the drink but can be used if you burn your fingers.)
- Bartender’s smoking gun – If you don’t have one, you can order your own smoking gun here.
- Handful cherry wood chips
- Bernzomatic ST2200 Detail Torch – If you don’t have one, you can order your own torch here.
- Build all ingredients over ice, stir, and strain into a sealable circular globe or mason jar.
- Place cherry wood chips into the compartment of the smoke gun and light with the torch.
- Place the end of the smoke gun’s tube into the circular globe or mason jar, fill with smoke and top with a cork or lid to capture the smoke inside.
- Place a big ice cube into a double rocks glass, uncork the globe and pour over ice.