Veronica has unwittingly called forth an ancient fog demon, and you must use your keen powers of observation to save her in this chilling hidden-object adventure. Enjoy enchanting visuals and brain-bending enigmas in this atmospheric game!
Severe haze pollution in northern China is caused by synergetic effects from anthropogenic emissions and atmospheric processes. The highly efficient formation of secondary aerosols is mainly influenced by elevated concentrations of gaseous precursors due to residential heating and unfavorable meteorological conditions.
Infusions & Macerations
There are a myriad of ways to infuse cocktails with smoke, some more subtle than others. Mixologists may use smoked garnishes, a technique that’s become increasingly popular thanks to its Instagrammable quality, or even a smoking gun to saturate the drink with hickory-scented smoke before serving. Then there’s macerating, a process in which fruits, herbs or spices are immersed in alcohol and left to soak for a period of time, allowing the flavours to leach out into the liquid.
Infusion is a common enough cocktail-making practice, but when done correctly it can elevate the drinks you serve to new heights of deliciousness. Marshall notes that when making a smoky infusion, the fresher the botanicals, the better. “Fresh botanicals like orange flower and rose water can be infused for three to four days before they start to break down,” she says. “Dry botanicals like peppercorns and cardamom can be stored for as long as you want, but two weeks is a good guide.”
Depending on the type of smoke used and its source, the effect can vary significantly. Hickory smoke is known for its strong and robust flavor, which lends itself well to heartier spirits such as bourbon or whiskey. However, other types of smoke can also be utilized to impart unique and captivating aromas.
Another way that smoke is being incorporated into cocktails these days is through the use of a Cocktail Drink Smoker, an electric device that heats wood chips and infuses them with hickory-scented smoke. “There are loads of different flavours in smoke, so you can get some really interesting ones with this method,” Holt explains. “You don’t necessarily need a smoking gun though, there are plenty of other ways you can bring smoke into your cocktails.”
Smoking a cocktail doesn’t just add to its visual appeal; it also uplifts the overall flavour of the beverage and engages multiple sensory elements beyond taste and smell. It’s a technique that, once mastered, can make any bartender the master of sophisticated cocktails. Just be sure to use the right ingredients, the correct equipment and a bit of creativity in order to achieve the best results.
Creative Combinations
Cocktails with a smoky element can be made using any number of ingredients and techniques. Whether the flavour is derived from the spirit itself, like peated whisky or mezcal, or a garnish such as smoked salt or smoked bitters, the possibilities are endless. These smoky drinks are sure to impress any guests or elevate any drinker’s enjoyment.
Creating a smoke-infused drink requires the use of specialised equipment, such as a smoking gun or handheld smoker that emits fragrant smoke into a glass containing a cocktail. This interaction between the smoke and drink’s aromatic components yields complex flavours and an unforgettable experience. Bartenders can use a variety of different woods and plants when smoking their cocktails, each of which produces a distinct aroma and flavour profile.
The smoky cocktails trend has galvanized bartenders to experiment with a variety of strategies and tools, transforming old favorites like Bloody Marys, Old Fashioneds and Margaritas into bold new creations. This evolution of the craft has even resurrected the ancient art of distillation, with many bars now offering dedicated smoky nights where patrons can sample a selection of smoked cocktails and spirits.
Aside from introducing new flavours to the palate, smoked cocktails also offer a dramatic visual spectacle that can add a touch of class to any evening. Smoking a drink encases it in aromatic smoke and captivates the senses, while highlighting the artisanal craftsmanship of the cocktail creator.
Using certain spirits with smoky notes, such as peated whisky or mezcal, is the simplest way to incorporate a smoky flavour into a drink. This is because traditional production methods for these spirits result in smoky flavour profiles, resulting from the presence of compounds such as phenols in the distillation process.
Incorporating a smoky flavour into cocktails is easy, with a little practice and a few essential pieces of equipment. For bartenders, experimenting with different aromatics and a range of smoking methods can yield endlessly creative and captivating creations that will delight their guests and set them apart from the competition.
Alcohol & Water
As anyone who has ever watched a mixologist assemble a drink with smoke knows, the smoky libation is more than just a spectacle. In addition to adding an irresistible aroma, smoked drinks are a testament to the mastery of the craft and an opportunity to push cocktail-making to unimaginable heights. The smoky flavor infusion from the smoke complements and enhances the inherent characteristics of the base spirit, creating a well-rounded, nuanced flavor profile that captures the palate.
This aromatic impact is a result of the way smoke interacts with the volatile compounds in the drink’s ingredients, infusing it with a delicate, yet distinct, smoky essence. The type of smoke used – from oak chips to applewood, to dried herbs – plays a key role in the drink’s overall taste, as each has its own unique flavor notes that can be either complementary or contrasting. The smoky aroma also intensifies the drink’s natural flavors, elevating it beyond the standard and into the sublime.
While the mixture of water and alcohol is the most common and fundamental liquid-liquid solution on Earth – imbibers have been mixing the two for centuries, as long as there has been wine, beer, whiskey and gin. But while we may believe that a perfectly sipped glass of wine, gin and tonic or rum and coke is the ideal elixir, it turns out that alcohol and water never actually mix well on a molecular level, despite what we know from our own senses.
To achieve the perfect balance of spirit and water, many cocktails use a combination of both an infusion and maceration technique. An infusion is the process of steeping an ingredient in a neutral grain spirit, such as vodka or gin, for an extended period of time, creating a unique tincture that can then be used in cocktail recipes. A maceration, on the other hand, is the combining of an infusion and a base spirit for a new combined flavor – think sour cherry bourbon or lemon lavender gin.
Ice & Temperature
There’s no doubt that smoke is a popular ingredient for cocktails. According to market and menu research firm Datassential, smoky cocktails saw an uptick of 27% in 2017. And bartenders are using highly specific techniques, from smoking garnishes like a strip of smoked bacon standing in for a swizzle stick, to incorporating recipe components with earthy, woody flavor notes that temper and balance sweet and sour.
Smoking a cocktail adds to its flavor profile and engages other senses of the drinker, but it’s also an element of showmanship that can make for a great party trick and impress guests. It’s important to note that not everyone loves the taste of a smoked drink, however, so this is definitely something that should be approached with caution, as it can be polarizing for some consumers.
Another fun way to add smoky flavors is to use spirits that naturally lend themselves to this technique. This includes certain peated whiskies, mezcals and bourbons that have been smoked during their production process. Additionally, many bartenders are turning to smoky ingredients for ice cubes, rim salt and syrups, as well as smoked teas, tinctures and herbs.
When it comes to ice, one of the most common methods used to create a smoky beverage is to utilize dry ice. This is typically purchased in large chunks and then broken into smaller pieces for a cocktail glass, and it should be stored in the freezer until needed. It’s important to remember that dry ice is very cold and can burn bartenders and guests if it’s touched directly, so gloves and tongs are highly recommended to avoid accidental burns.
A less expensive option is to use ice that has been smoked, either by placing it in a smoker or introducing the smoke into a mold to form a cube. This technique is much safer than dry ice and can be found at most supermarkets. This ice will dissolve in the drink, but it can leave behind some residual flavors that may not be desired. Finally, smoked ice is also a great way to enhance the visual appeal of a drink and is especially attractive in high-end cocktail glasses or goblets.