A cold six-pack of cheap beer at a barbecue is an uninspired choice. The Smoked Vessel, our cocktail, complements the smokiness of slow-cooked barbecue.
—Tom Fischer of Evansville is the host of an online show, BourbonBlog.com. He works closely with his website’s drink advisor, mixologist Stephen Dennison.
To smoke the vessel, invert a cocktail glass over the chimney of the smoker for 20-30 seconds.
Dip the glass’s rim in water and then in a five-spice powder of your choice.
In an iced shaker, add two ounces of Revel Stoke spiced whisky (or spiced rum), one lemon twist, and one dash of Regan’s Orange Bitters.
Pour into the smoked vessel.