9 Perfectly Smoky Cocktails To Drink In Bars Now


At Naka, Seattle’s only kaiseki eatery, Dustin Haarstad (previously of Canon) pays homage to the restaurant’s Japanese menu with this riff on an Old Fashioned , made with Jim Beam bonded bourbon infused with A5-grade Japanese wagyu beef fat. Combined with house-made pecan syrup and black walnut bitters, this cocktail then gets smoked with fresh cherry wood chips to bring out hints of roasted nuts.

For full article, visit: http://www.liquor.com/articles/smoky-cocktails/#gs.mLEnGnM


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