Most of us want to see our drink with our eyes first, then show other people what we’re drinking. After that, it’s about the flavor.  In other words, don't underestimate the power of an awe-inspiring presentation.

Of course, you can up the ante all kinds of ways. Unconventional ice is particularly trendy at the moment, and you can impress with garnishes, peculiar vessels and various theatrics. Today we're talking about smoke, though, and its ability to dazzle eyes, noses and taste buds.

Smoke guns

We’ll start with the most traditional way to smoke a drink: with a smoke gun. To create the drink, bartenders first smoke the snifter with hickory woodchips and then place a cap on top. The drink is presented to the patron as a glass full of twisting, billowing smoke. After setting it down, the cap is removed and the server pours the drink inside.

What happens from there is a truly beautiful display of softly wafting smoke that twirls upward, past the patron’s nostrils, and into the air. It’s just as much an aromatic experience as it is a visual one, and once the smoke has dissipated, the mild campfire scent lingers within the snifter for the drinker to enjoy while sipping.

The smoke gun is probably the most effective way to achieve a smoked cocktail, and knowing how to wield it is a matter of a.) practice, b.) following the instruction manual and c.) knowing what you want to achieve.

That means messing around with the gun on your own time and reading up on and experimenting with different types of woodchips. Each will produce its own essence and therefore affect the overall flavor profile of your cocktail.

Some additional tips:  keep your smoke gun clean to prevent tar buildup, don’t fill the smoke gun too full with woodchips, and don’t smoke the glass too much or you’ll spoil the drink. In other words, keep it clean, keep it quick, and keep it tasty.

Other ways to smoke a cocktail

While a smoke gun is certainly the most traditional, and perhaps easiest, way to create a smoked cocktail, you don’t have to limit yourself. We asked other bartenders what methods they’ve used, or seen others use.

Smoked herbs

You can burn an herb and place it on a plate with the glass [upside down and] on top.  This creates a subtle, smoked herb effect and taste, versus the campfire-esque smoke created with wood chips or staves.

Smoked fruit

There are many fans of smoking fruits and making a syrup out of them. While this doesn’t have a visual impact, it can certainly affect the overall taste of your drink. You can also add pieces of smoked fruit as a garnish. Try pairing it with one of the other smoking techniques if you want a powerful presentation.

Trapped smoke 

Here’s an opportunity to play with smoke and ice.  The ball of ice is hollowed out, filled with smoke and then cracked open in front of the patron to release the smoke.

Vaporization

Another way to add smoke to a cocktail is to add the illusion of smoke, without the flavor of smoke, by vaporization.  An example: using dry ice. You can do this with stirred cocktails that are served up with no carbonation.” This is a great way to pack a visual punch without affecting the flavor of your drink.

Smoky spirits

To further infuse the “taste” of smoke into your cocktail, look to spirits. Peated scotch and mezcal are two classics. Again, if you’re going for presentation, it’s best to combine a smoky spirit with a visual smoke technique.

Smoking garnish

Another subtle way to add smoke to a cocktail is to light your garnish on fire and then blow the garnish out just before serving the drink. Herbs and pine needles work exceptionally well for this. The aroma is initially present, then fleeting, and the sip is so different, he says. It's  that play on the ‘drinking experience’ where it’s an evolving process.”