Break out the Blowtorch: Smoke & Spice | Wine Enthusiast
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Break out the Blowtorch: Smoke & Spice

Recipe courtesy Tyler Burns, beverage director, Spoke & Steele, Indianapolis

As the finishing touch to this sweet-and-spicy sipper, Burns sets a cedar plank on the bar and ignites it with a blowtorch. After the wood has blackened a bit and the cedar’s char scents the air, he traps smoke from the cedar plank under a coupe glass while preparing the drink in a beaker, which is then placed on the plank next to the coupe. The guest is presented with the plank, turns over the smoke-filled glass and fills it.


1 ounce Rittenhouse rye
1 ounce Monte Alban reposado Tequila
¾ ounce lime juice
½ ounce Lazzaroni amaretto
½ ounce spiced simple syrup, such as Monin Spiced Brown Sugar Syrup
Pinch cayenne pepper


Build all ingredients in a cocktail shaker over ice, shake and strain into the beaker.

Using a blowtorch, torch a small circle on one end of a cedar plank until smoking.

Quickly invert a coupe glass to trap in some of the smoke. Serve with the mixed ingredients in the beaker on the side. Turn over the glass and pour the cocktail into it.

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