Smoke isn’t necessarily a new one for the cocktail world, but it’s definitely caught fire (sorry) at local restaurants and bars, as have burnt and seared ingredients like syrups and zest — a complementary nod to the culinary world, wouldn’t you say?
The trend includes smoky cocktail components like the Cajun smoked sea salt found at downtown St. Pete’s Cask & Ale (In Tampa, Haven and Fly Bar also integrate smoked salt into at least one of their drinks), Ancho Reyes Chile Liqueur used by Fodder & Shine in Seminole Heights and downtown Tampa’s Anise Global Gastrobar, and house chili-and-smoked-tomato-infused tomato juice from downtown St. Pete-based Iberian Rooster, as well as a cocktail that’s become de rigueur across the Bay area somewhere along the way: the smoked Old Fashioned.
And we can understand why. It’s fun to watch the bartenders at Craft Street Kitchen, whether you’re in Trinity or Oldsmar, and Casey’s Craft Bar Kitchen of Lutz pull off their enchanting twists on the beloved beverage. (Craft Street’s smoked Old Fashioned showcases Bulleit Bourbon, smoke essence, Demerara and walnut bitters, while the Casey’s Cinn Fashion combines Basil Hayden’s, cinnamon agave, aromatic bitters, Cinzano 1757 and amaro.) Plus, they taste damn good.
Where else can you get a smoked Old Fashioned? Council Oak Steaks & Seafood inside Tampa’s Seminole Hard Rock, where it’s smoked tableside on a cedar plank, Big Easy Bar in Ybor City, and Palm Harbor’s Catcher and the Rye, among others.
Smoked Rosemary Strawberry Scotch
Makes 1
Strawberry Syrup:
1 pint fresh strawberries
1 cup water
1 cup sugar
In a small saucepan, add strawberries. Add water and bring to a boil, then reduce heat to simmer. Simmer for 15 minutes (don’t mash strawberries). Strain through a fine-mesh strainer and discard solid berries. Add sugar and bring to a boil to dissolve.
Cocktail:
Fresh rosemary
2 ounces Scotch whisky (we used Speyburn Bradan Orach Single Malt)
1 ounce Aperol
1 ounce fresh orange or grapefruit juice
1 ounce strawberry syrup
With a stove-top burner on high, burn a few sprigs of rosemary until they begin to smoke. Once smoking, place rosemary on a nonflammable surface and cover with an upside-down rocks glass, allowing smoke to permeate the glass. Let rest. Meanwhile, fill a cocktail mixer halfway with ice, add Scotch, Aperol, juice and strawberry syrup. Stir with a bar spoon for 20-30 seconds. Turn smoked rocks glass rightside up and strain in cocktail. Garnish with second sprig of rosemary.
