Many thanks to Chef Travis Bensink of the Heirloom Restaurant at Chautauqua Institution’s Athenaeum Hotel. I know I thanked him and Chef Julie Scheira of Forte in a previous post, but he smoked a bunch of sugar for me — which I used to make a cocktail for Sunday’s event called The Duck Hunter.
Well, with the leftover sugar syrup in hand, I started playing around at work with the idea of a smoked daiquiri… And thus was born this cocktail: The French Inhaler:
A cognac daiquiri with a smoked simple syrup and Fee Brothers bitters.
- 2 oz cognac
- 1/2 oz smoked simple syrup
- 1/2 oz lime juice
- 3 dashes Fee Brothers
Shake all ingredients over ice and strain into a chilled cocktail glass. No need for a garnish, but if you feel like you need a little something extra… Light up a cigarette and let it trail smoke from your other hand, preferably in one of those long-stem filters.