Smoke & Ice

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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 fermented agave and yeast, which are distilled after roasting agave hearts in underground pits to develop a smoky, complex flavor.

Pineapple-Infused Campari: This is a liqueur made in Italy with a blend of gentian root, herbs, spices, and citrus, distilled alcohol, water, and sugar, which are blended and infused with pineapple to develop a bold, bitter orange flavor with tropical notes.

Sweet Vermouth: This is a type of wine made with red grapes and a blend of herbs and botanicals, which are fermented and then fortified with a neutral spirit and sweetened to develop a rich, grape flavor.

Dark Chocolate Shavings: These are thin pieces of chocolate made from cocoa solids, sugar, and cocoa butter that have a rich, bittersweet flavor.

Brands I Used

• 🔗 Creyente Mezcal Joven
• 🔗 Campari
• 🔗 Carpano Rosso Vermouth
• 🔗 Divine Dark Chocolate Bar

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface and used for catching spills, providing grip for glasses and tools, and keeping the workspace clean and organized.

Jigger: This is a small double-sided tool with different volume measurements on each side that’s used for accurately portioning ingredients.

Mixing Glass: This is a sturdy glass vessel with a wide opening that’s used for stirring cocktails with ice before straining and serving.

Julep Strainer: This is a round metal strainer with a perforated bowl shape and handle that’s used for straining stirred cocktails from a mixing glass while holding back ice and solids.

Bar Spoon: This is a long-handled spoon with a twisted shaft that’s used for stirring cocktails, layering ingredients, and reaching the bottom of tall glasses and mixing vessels.

Peeler: This is a handheld kitchen tool with a sharp blade that’s used for removing thin strips of peel from fruits and vegetables.

Grater: This is a kitchen tool with sharp perforated edges that’s used for finely shredding, grating, or zesting ingredients.

Lowball Glass: This is a short, wide glass with a thick base that’s used for serving cocktails with ice or spirits neat.

Tools I Used

• 🔗 A Bar Above 18×12 Premium Bar Mat
• 🔗 A Bar Above Stainless Steel Japanese Jigger
• 🔗 Viski 17 oz Cocktail Mixing Glass
• 🔗 A Bar Above Stainless Steel Julep Strainer
• 🔗 Barfly Stainless Steel Teardrop Bar Spoon
• 🔗 OXO Good Grips 2 Piece Peeler Set
• 🔗 OXO Good Grips Handheld Grater
• 🔗 HISTORY COMPANY Las Vegas Copa Room Whiskey Rocks Glass

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 Take
“The Smoke & Ice is a strong cocktail that really maximizes big flavors. Mezcal and Campari create a bold, bittersweet backbone, while pineapple and sweet vermouth help to round things out with a bit of fruit and richness. The result is a drink that feels very much in the spirit of Negroni-style cocktails, just with a smoky twist. If you enjoy complex, bittersweet drinks, this one is certainly an interesting variation to explore.”

Recipe

This cocktail recipe was found in the book Mezcal + Tequila Cocktails: Mixed Drinks for the Golden Age of Agave by Robert Simonson.