3:15am | August 23, 2011

Smoking Your Ice

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It’s been a hot summer across the country so I’m thinking about ice. It’s such as basic ingredient that we don’t always consider its possibilities.

What we’ve been doing at Bottega this week is smoking our ice. I have a smoking gun (available at www.cusisinetechnology.com) and we’ve been experimenting on our cocktails. We’ve smoked tequila, bourbon, and water with good results. Most of us think smoke belongs to grilled foods so sipping an ice-cold margarita with an undernote of smoke makes you sit up and reconsider smoke’s flavor.

We’ve also been spicing our cubes. Heating up water with roasted peppercorns, cooling and then freezing creates an ice cube with some force. Plus the peppercorns look modern frozen in the cube. As the spice cube melts the drink gets more peppery.

I also like the ice cube trays I’ve seen that let you make six big round cylinders of ice, the shape of a hockey puck and just a little smaller. A cocktail requires just one of these super cubes. Not only does it keep the drink cooler, it melts a little slower so your drink stays undiluted a little longer. Plus I like the idea of “Maker’s Mark on the Rock.”

How about you? Any ice shows going on in your freezer? Share your ideas for spicing the cube and staying cool on hot days.

-Michael

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In the Kitchen

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