The Art of Pairing Cocktails & Barbecue on thedailybeast.com

by Steven Raichlen

…But smoke-flavored cocktails have a long history and are traditionally made with a smoky spirit, like an Islay single malt Scotch or a Mexican mezcal. To make the former, distillers bake the malted barley in mammoth kilns fueled by peat fires. To make mezcal, the heart of the agave is traditionally slow roasted in pits full of hot rocks prior to mashing and distilling. The result: a tequila-like spirit that smells like your clothes after an evening sitting around a campfire.
To harness the unique smoky flavor of these spirits, try making a Blood and Sand—a potent combination of Scotch, orange juice, sweet vermouth and the sweet Danish liqueur Cherry Heering. The drink was concocted in the 1920s and named in honor of a bullfighting movie starring heartthrob Rudolph Valentino…

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