Smoke Gets in Your Glass
Smoke has been a palate pleaser for humans ever since the cavemen invented the now-trendy paleo diet. It shouldn't be a surprise, then, that up-and-coming bar chefs have been striving to put the flavor of burning wood into cocktails. This development has not only delivered some tasty drinks but also generated the kind of barroom theater you might associate with dry ice. Wine Spectator's Jack Bettridge explains.
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