Tobacco- Infused Bourbon

Thanks to Ethan (and Adam Seger) for reminding me of this technique (and proving it works!)

Black Cherry Pipe Tobacco (I used Paladin brand)
Maker's Mark (my fave mixing bourbon)

Infuse a pack of the tobacco in a liter of Maker's overnight. Make yourself a Maker's and ginger to taste strength of flavor. Too little let it go another day. Too much, adjust your cocktail proportions by adding the appropriate amount of uninfused Maker's. You'll want to fine out the tobacco by passing the concotion through a coffee filter. I'm making a Manhattan variation with this now. It's quite good! Like enjoying a Manhattan while sitting in a humidor. Next variation will involve an orange foam...

Just got out of the shower with an interesting idea...

I wonder if patchoulli oil is food grade?

Perhaps some of our wickepedians could help me here?

[Robin Garr]

Infuse a pack of the tobacco in a liter of Maker's overnight.

I admire creativity, but I also wonder if this procedure possibly infuses enough nicotine to re-trigger the addiction in an ex-smoker. Any info (or even just speculation) about this?

I would speculate that it very well could. The appropriate way to approach this and any other such technique would be to inform the guest that it does, indeed, contain (x) and let them make their own decision.

Also, if a person were to drink this drink all day long, I personally believe they could experience the upset stomach associated with nicotine overdose. Otherwise, a person shouldn't experience too much in the way of a nicotine 'buzz.' The drink should be about the flavor of the tobacco, not the high associated with it.

Kill your liver and lungs at the same time....What will they think of next....

I want to know how Chef Keller kept the likes of Bourdain at bay with a Marlboro Infused dish....

Chef Tony didn't leave the table for 5 and a 1/2 hours.....(from what I understand)

I'd bet that Keller assailed him with dish after dish after drink of creativity. I'd also place a gentleman's wager that the large portion of what Keller served Anthony was v1.0 or v2.0 development. Why not bounce your challenging ideas off a man who makes his living promoting such things?

I know I would.

I can summarize this in three words: Only in Kentucky.

I can summarize this in three words: Only in Kentucky.

I had it in Chicago.

Infused with Costa Rican cigars.


perhaps it should be summarized with, "only by forward thinking mixologists"

Just came out of trials for a sort of rusty nail/ sour variation. This is how far we got:

1.25 oz Tobacco- infused Maker's
1.25 oz Drambuie
Spl lemon juice
Spl simple syrup
Soda to Fill

Pass from glass to tin a couple times to blend. Garnish with crystallized orange peel.

For now, it is served in a tulip glass, but I think chef's suggestion of a highball will prove to be correct.

You may substitute 3 dashes of liquid smoke if you would like a similar profile but don't feel like infusing the Maker's.

This one actually began as an attempt to make a bourbon fizz (egg white and all.) Just didn't nail it. I'll keep working on that one, though!

The solution to the bourbon fizz quandary is in.

In honor of Ginger Flowers' (Maker's) participation, this drink bears her name:

The Ginger Flowers

1.25 oz Maker's Mark
1/4 oz limoncello
1/4 oz violet liquer
1/4 oz simple syrup
splash ginger beer
egg white
soda to fill

Add the egg white and warm ingredients in a shaker. Shake until homogeneous. Add ice and cold ingredients. Pass from shaker to shaker to combine and create a light froth. Garnish with crystallized ginger or edible flower (or both.)

We also finished infusing vodka with Prime Rib fat. We used it in our Dirty Bloody Martini recipe and it was delicious! The beef flavor shone through as a nuance, only perceptible on the finish and then only on the nose. Unfortunately, it won't sell. I just don't see the average Louisvillian seeing Prime Rib infused vodka on a menu and wanting to buy it. /shrug Give it a couple of years.

Hey Stephen thanks for running our girls' night out last night at Varanese. You did a great job! There's nothing better than a small amount of many flavors. It's indulging at it's very best. As for the chilled tobacco infused bourbon in the martini glass, it's smooth, got great texture and color. It smells like tobacco with an hint of bourbon. But it tastes like bourbon with a hint of tobacco. An updated Manhattan. It's got it all going on. Very "desserty". It reminds me of tea infused things. A delicate flavor.

Thank you for the kind words, Catherine. It was a pleasure taking care of you ladies. The dining experience works both ways and I had a ball! Too often do I encounter closed minds and cynical palates. These experiences are the wind beneath my wings, so to speak!

Thanks again