NY TIMES ARTICLE ON SMOKED DRINKS

A new trend in the mixology world is using smoke as an ingredient in cocktails. Some bartenders burn different herbs and hold a glass over it to season it, while others infuse an already-made cocktail with smoke through a tube. Other ways of creating a smokey cocktail is to use mezcal or scotch.

http://www.nytimes.com/2012/02/15/dining/if-theres-smoke-theres-a-bartender.html?_r=1&ref=dining

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