UK BBQ Mag Autumn 2016 - Page 33

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Smoking Liquor

 The myths surrounding the origin of the old fashioned are both many and varied, but most agree that it's a cocktail that can be enjoyed by everyone. I like mine slightly sweeter than is traditional and after experimenting with my recipe for a number of years I was introduced to Shine London and their spectacular range of flavoured moonshine. 

Steve and Matt are developing a brand that goes far and beyond that of traditional distribution. They so obviously care about both the product and the relationships they so strenuously develop, working hand in hand with the rise of open fire cooking and BBQ in the UK. 

So in honour of this (and my tummy) I have put together a recipe for an apple pie old fashioned-a cool, sophisticated libation that will impress dinner guests, the lads or even your grandmother! 

Smoking Liquor

1. At first glance, it may seem a little crazy to subject a beautifully distilled spirit to the rigors of fire and smoke, but with a little experimentation, it can add layers of flavour we are more used to savouring in our food.

2. It’s simple, effective and relatively quick!

3. Set up your cabinet for a 3 hour cold smoke, pecan, cherry or maple dust work well with a lighter and sweeter smoke than hickory or oak. You’re adding flavours to enhance those found within the spirit and it’s easy to overpower if not careful.

4. Pour your jar of moonshine into a high sided casserole dish or Pyrex. The aim here it to maximise the surface area of the liquor to increase the infusion of the smoke. Place on a rack in your smoker.

5. If you are using a maze type CSG, its worth putting a piece of cheese cloth on the rack directly above your casserole dish. Any particles that rise up from your CSG will be caught in the fibres rather than falling back into your liquor. You can of course run the liquid through a sieve after smoking if you don’t have access to cheesecloth or similar.

By Paul Walker

Writing this in August, it seems strange contemplating the nights drawing in and the subtle change to oranges and Browns. But the weather these past few days has made the encroachment of autumn seem not far off.

As the summer fades and we begin to choose indoor stoves and open fires, my tastes in tipple reflect the change in the seasons. Gone are the crisp whites and cool ciders overtaken by a hankering for smoky whisky, liqueurs and heavier reds. 

My ultimate evening drink is a classic in anyone's book-the old fashioned. Smokey rye whiskey, embellished with flavoured bitters and cane sugar, brought together with ice and the patience of a saint.