Smoke Signals Cocktail

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 4
• 2 cups pecan wood chips (or hickory)
• ice cube
• 1/2 cup sugar
• 1/2 cup coarsely chopped pecans, toasted
• 10 tablespoons jack daniels whiskey or 10 tablespoons other whiskey
• 6 tablespoons amontillado sherry wine
• 2 tablespoons fresh lemon juice

Recipe

• 1 line heavy large pot with heavy-duty foil. sprinkle wood chips over bottom of pot; cover. turn exhaust fan on high. heat pot over high heat until smoke begins to form inside pot. fill 9 x 4 1/2 x 3-inch metal loaf pan with ice. place in pot; cover tightly. smoke ice until just melted, about 5 minutes. remove from heat. cool slightly. cover loaf pan tightly with plastic wrap; freeze until firm, at least 6 hours. using ice pick, cut ice block crosswise into *large* smoked ice chunks allowing 1 per glass. wrap tightly in plastic and keep frozen.
• 2 bring 1 cup water and sugar to boil in medium saucepan over high heat, stirring until sugar dissolves. add pecans; reduce heat to medium and simmer until syrup tastes like pecans, about 12 minutes. strain; discard pecans. cover and chill pecan syrup until cold, about 2 hours.
• 3 place 5 tablespoons whiskey, 3 tablespoons sherry, 1 tablespoon lemon juice, and 3 tablespoons pecan syrup in cocktail shaker. fill with plain ice cubes; cover and shake until cold. divide mixture between 2 old-fashioned glasses. repeat with remaining 5 tablespoons whiskey, 3 tablespoons sherry, 1 tablespoon lemon juice, 3 tablespoons pecan syrup, and ice. place 1 smoked ice chunk in each glass and serve.
• 4 note:.
• 5 one reviewer suggested the smoking be done with the bbq outdoors. sounds like a good idea to me too.