To make this cocktail, Bautista first mixes the drink (fig-infused Elijah Craig bourbon, Cardamaro, Braulio, walnut bitters and maple) and pours it into an ornate decanter before adding smoke from apple wood chips using the gun. “You can use various types of wood chips like apple, cherry, or hickory but also teas or other dried ingredients.' He adds, 'The hose is flexible and allows you to fill any vessel with smoke-a glass, bowl or a small decanter, which is what I like to use for our Smoke Break cocktail.' 'The smoking gun is popular with some chefs as a tool to add cold smoke aromas and flavors to food, but it’s great for bartenders as well to make terrific smoked cocktails,” says Victor Bautista, bar manager of Concord Hill in Brooklyn. View On Amazon View On Walmart View On Williams-Sonoma
