Smoke on the Water
A grapefruit sour with rosemary running under it, finished with smoke from a torched sprig. The herb and the smoke pull in the same direction, which is what keeps this from being a garnish trick.
4 ingredients5 minutesHighballSmoked rosemary sprig and grapefruit wedge
Ingredients
2 oz blanco tequila
1 oz fresh grapefruit juice
0.5 oz fresh lime juice
0.5 oz rosemary syrup
Method
- Add all ingredients to a shaker with ice.
- Shake hard until well chilled.
- Strain over fresh ice in a Tom Collins glass.
- Torch a rosemary sprig until it catches, blow it out, and rest it across the glass while it smokes; add a grapefruit wedge alongside it.
Panel note
Light the sprig, put it out, then let it smoulder. A sprig left burning on the glass goes past smoke into scorched, and the drink tastes of ash rather than rosemary.