This cocktail is smoking—literally. Eric Trousdale of Chicago’s Arbella combines un-peated blended scotch, smoked bitters and actual hickory smoke with the flavors of stone fruits and amaro in a dramatic fashion. Inspired by primitive fire-fighting methods in which firefighters would hurl a grenade of extinguishing liquid at smoking fires, the cocktail is prepared in a sealable bottle, with hickory smoke piped in. The result is a showstopping, spooky cocktail infused with terrifically smoky flavors. Trousdale uses a smoking gun to create the hickory-infused cloud, but if you don’t have one at home, simply swap in a peated scotch and, for bonus points, use DIY smoked ice.
Chicago Fire Extinguisher
Crème de Noyaux
2 oz BenRiach Heart of Speyside Scotch (or an Islay scotch if not using the smoking gun)
.5 oz Luxardo Amaro Abano
.25 oz Tempus Fugit Crème de Noyaux
2 dashes smoked angostura bitters
hickory wood chips (optional)
- Add all ingredients save for the wood chips to a mixing glass filled with ice.
- Stir and then double strain into a bottle that can be sealed with a cork or cap, making sure there is space left in the bottle. If not using the smoking gun, simply strain the cocktail directly into a double old-fashioned glass filled with one large ice cube.
- Uncork the bottle and, following the instructions of your smoking gun, add hickory smoke into the bottle and re-cork. Let it infuse for a minute before pouring into a double old-fashioned glass filled with one large ice cube.