Forest Fire

Bourbon, Aperitivo Cappelletti, Smoked Vermouth, Tobacco Smoke, Orange Peel

Bartender Vincent Dugan of The Four Seasons Hotel | Atlanta
Yield: 1 cocktail

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Adapted by StarChefs | april 2023

INGREDIENTS

Smoked Vermouth:
750 milliliters Punt e Mes vermouth

Tobacco Smoke:
15 grams 1-Q pipe tobacco
1 ounce vegetable glycerin

To Assemble and Serve:
1 ounce Old Forester bourbon
1 ounce Aperitivo Cappelletti
Orange peel

METHOD

For the Smoked Vermouth:
Prepare a smoker with cherry wood and heat to 180°F. Pour vermouth into a heat-proof pan. Smoke 1 hour. Let cool 24 hours at room temperature. 

For the Tobacco Smoke:
In a resealable plastic bag, combine tobacco and glycerin. Let sit 24 hours at room temperature. Strain and reserve.

To Assemble and Serve:
In a shaker, combine bourbon, aperitif, and 1 ounce Smoked Vermouth; shake. Strain into a rocks glass with a large ice cube. Garnish with orange and Tobacco Smoke. Cover with a cloche. Tableside, remove cloche and serve.

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