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Cocktail History
The Smoke & Ice is a modern cocktail that was created in 2016 by Jessica Gonzalez at Market Street in Rhinebeck, New York. The recipe starts with the familiar Negroni template that calls for a spirit, Campari, and vermouth, but this version uses mezcal in place of gin and also infuses pineapple into the Campari for more flavor and complexity.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Mezcal: This is a spirit made in Mexico with agave, sugar, and alcohol that is aged in an underground pit lined with wood. I used Rayu Espadín Mezcal.
Pineapple-Infused Campari: This is a liqueur made in Italy with pineapple, gentian root, rhubarb, citrus, herbs, aromatic plants, fruit, and alcohol.
Sweet Vermouth: This is a fortified wine made with grapes, sugar, botanicals, herbs, sugar, and alcohol. I used Carpano Antica Formula Vermouth.
Dark Chocolate Shavings: This is candy made with cocoa, sugar, and milk. I used a Divine Dark Chocolate Bar.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Mixing Glass: This is used to hold the ingredients while they’re being stirred. I used the Viski 17 oz Cocktail Mixing Glass.
Bar Spoon: This is used to stir ingredients. I used the Barfly Stainless Steel Teardrop Bar Spoon.
Julep Strainer: This is used to strain out ice and solid ingredients after the cocktail is stirred. I used the A Bar Above Julep Strainer.
Peeler: This is used to remove the garnish peel from the citrus. I used the OXO Good Grips 2-Piece Peeler Set.
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Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Vibrant orange-red color
• Aroma: Familiar Campari and earthy mezcal
• Taste: Initially fruity taste featuring herbal orange and pineapple before evolving into mezcal’s smokiness
• Finish: Sweet yet bitter Campari notes
Kendall’s Rating: ⭐⭐
Kendall’s Take: “Wow, this is one bitter drink! I could only take one sip because the mezcal and Campari were so bracing together. The pineapple and sweet vermouth are obviously there to smooth out their rough edges a bit, but it was still too much for me. If you like a Negroni, you might enjoy the Smoke & Ice, but if you’re averse to their flavor combination like I am, you probably won’t like it either.”
Recipe
This cocktail recipe was adapted from Mezcal + Tequila Cocktails: Mixed Drinks for the Golden Age of Agave by Robert Simonson.
![Mezcal and Tequila Cocktails: Mixed Drinks for the Golden Age of Agave [A Cocktail Recipe Book]](https://m.media-amazon.com/images/I/41J8UixQqLL._SL75_.jpg)
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-10-12.
Smoke & Ice
The Smoke & Ice is a modern cocktail that was created in 2016 by Jessica Gonzalez at Market Street in Rhinebeck, New York. The recipe starts with the familiar Negroni template that calls for a spirit, Campari, and vermouth, but this version uses mezcal in place of gin and also infuses pineapple into the Campari for more flavor and complexity.
Ingredients
Method
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Add mezcal, Campari, sweet vermouth, and cubed ice to a mixing glass.
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Stir for 30-45 seconds.
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Strain into a lowball glass over a clear ice cube.
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Garnish with dark chocolate shavings.
