We have never smoked a cocktail before. We, instead, often use ingredients that are smoky prior to the construction of the actual drink like a Laphroaig wash or the addition of smoked salt or sugar. To smoke a cocktail efficiently, most bartenders now use a cold smoke gun. They get the job done for about $100. Now, I know most of the Lounge Lizards aren’t going to drop a Benjamin on a smoker, even if you can use it for food too. So we used wood chips (toothpicks) to light a mound of tea to gather our smoke and it worked pretty well; what you have to remember is that gas from a lighter and sulphur from a match don’t taste very good so do not use these as your smoke source.
If you would like to use a smoke gun, you can see mixologist Jamie Boudreau apply one using tea leaves here: https://www.youtube.com/watch?v=XpO0xdxyUkg
Canadian Wildfire Cocktail
1 1/2 ounce Canadian whisky (We used Canadian Club 100)
1/2 ounce Cointreau (or premium triple sec)
Dash Angostura bitters
Contents of a bag of Chai tea
Combine whisky, Cointreau and bitters in a service vessel.
Open the tea bag and pour out its contents in a flame retardant container (we used an aluminum pan). Alight the tea with a wood chip. Invert a glass over smoke for a short time. Extinguish fire.
Add a large ice cube to smoked glass. Pour the cocktail over the large ice cube. Enjoy.