As predicted before the competition, Samet busted out his cocktail smoking rig and got to work smoking some of Catoctin Creek’s Roundstone Rye whiskey. He used apple wood, which is a lighter, more delicate smoke than something like a mesquite or a hickory that you would expect to find more commonly in barbeque dishes.
Visually, a smoked cocktail is really exciting. It’s a head-turner and everyone at the bar is going to notice when you break out the smoking gun. It’s something akin to ordering a dish that’s prepared table-side with an open flame at a nice restaurant.
Unfortunately, the smoked cocktail didn’t receive any votes from the judges. And here’s why.
While all eyes were on Samet, Jeff Berry was quietly consorting with a bottle of our Liquid Gold Ancient Trade Bitters. He paired them with the snake oil hot sauce, Roundstone Rye, Green Chartreuse, Ginger, and Lime, with a fresh sage & basil garnish.
And this makes a lot of sense. Indian dishes are often very hot and spicy, and they rely on ingredients like turmeric, fenugreek, holy basil, and cardamom (all of which are present in the Liquid Gold bitters) to round out that flavor profile and curb the heat a bit.
This earned Jeff two points, while Phil took the third point of the round.