A friend of mine who is an artist once told me that the quickest avenue to originality is through failed imitation. The idea is that often times while trying to recreate something you can stumble into something that is more unique, more you and maybe even better than what you were trying to copy in the first place. While the advice was meant for the arts I think the same concept applies to mixing drinks, especially for those with a home bar.
Recently I went out to a bar and had a Smoky Sour that I attempted to emulate at home. It didn’t work but the funny thing was that I liked mine better. The smoke was stronger and the ingredients I improvised made the perfect blend of sweet and sour. Do not be afraid to fail at recreating something because you may just end up making something new and all together better.
Smoked Cinnamon Sour
Ingredients (Makes 1):
- 2oz Jim Beam Devil’s Cut Bourbon
- 25oz Freshly squeezed lemon juice
- A splash of Grand Mariner
- 1 tsp Maple Syrup
- 2 dashes Angostura Bitters (optional)
- Egg white
- 1 cinnamon stick
- In a cocktail shaker, combine bourbon, lemon juice, Grand Marnier, maple syrup, bitters and egg white over cubed ice. Shake until ice is crushed. Strain over a double old fashioned glass. Add ice.
- Light one end of the cinnamon stick until it flames. Place the stick in the drink flame end up making sure the flame never dips into the drink.
- Place a glass bowl over the drink, allowing for the smoke to gather and settle back into the drink.
- Remove glass bowl and serve.