"Barbecue, Tequila & Coffee" is the sixth cocktail in the "Smoke Series." This cocktail gets the smoke treatment by including a smoked ice cube. I used a water bath when smoking the fruits for some of my other cocktails and then froze that water into ice cubes. Take your time with this drink to allow the smoked ice to slowly infuse the drink as it melts.
For the drink:
-1 3/4 oz anejo tequila (ArteNOM Seleccion de 1146)
-1/2 oz amaretto (Caffo)
-1/3 oz coffee liqueur (Mr. Black)
-3/4 oz lemon juice
-1/3 oz blue agave simple syrup
-2 dashes mole bitters (Bittermens Xocolatl Mole)
Garnish:
Lemon peel
Glassware:
Coupe
Heat a smoker to 225 degrees Fahrenheit and add a water bath. Smoke for several hours. Pour the water into an ice mold and freeze.
Place your glass in the freezer. Combine the drink ingredients in a cocktail shaker and shake for 10 seconds with ice*. Add the smoked ice to the glass. Pour through a Hawthrone and fine mesh strainer. Garnish.
*If desired, shake the drink with smoked ice for additional smoke flavor.