Cloche But So Cigar Recipe

Chill glass

Place the serving glass (coupe or Nick & Nora) in the freezer for a few minutes or fill with ice water while preparing the cocktail to chill it thoroughly. Empty the glass before straining in the drink.

Build and stir

In a mixing glass, combine 2 oz rye whiskey, 1 oz sweet vermouth, 2 dashes aromatic bitters and 1 dash Angostura bitters. If you prefer a touch of sweetness, add 1/4 tsp simple syrup. Add plenty of ice (about 6 large cubes) to the mixing glass.

Stir

Stir the mixture for 30–45 seconds (about 20–30 full strokes) until well chilled and slightly diluted. The goal is a silky appearance and temperature of about 0–4°C (32–39°F).

Prepare lemon twist

While stirring, cut a long lemon peel (about 2 x 1 inch strip). Express the oils by holding the peel over the glass and pinching or briefly flame it (optional) to release the citrus oils onto the drink.

Strain into glass

Double-strain (julep or fine strainer) the cocktail into the chilled serving glass, leaving room at the rim to accept smoke under the cloche. Do not add ice to the serving glass.

Prepare smoker

If using a smoker gun: place a small cedar or cigar wood chip in the smoker, position the gun nozzle at the top of the cloche or funnel, and light per device instructions. If using lighter and funnel: light the wood chip or briefly char the tip of the wood, then capture smoke with a small funnel, metal straw, or inverted glass and direct it into the cloche over the serving glass.

Trap smoke

Place the serving glass on a small plate or wooden board. Put the metal or glass cloche over the glass. Introduce smoke into the cloche until it fills (usually 8–15 seconds of smoke). Once filled, remove the smoke source and immediately seal the cloche to trap smoke over the cocktail. Let the drink rest under the cloche for 30–45 seconds to allow smoke to infuse and settle.

Finish & serve

Remove the cloche, tilt the glass slightly toward the guest to present the smoke. Garnish with the expressed lemon twist laid on the rim or floated on the surface. Optionally, briefly pass the lemon peel through the smoke before expressing oils for extra aromatic continuity. Serve immediately, encouraging the guest to inhale the lifted smoke as they sip.