Prep 45 mins
Cook 0 mins
Without doubt this is the most unusual drink recipe I have ever seen and I just had to post it! I found it on Epicurious where it has 4 fork reviews (their highest rating). Make as much ice for as many drinks as you will want to serve ahead of time, ice will keep after all. Freezing time NOT included and I'm guessing at the work time.
- 2 cups pecan wood chips (or hickory)
- ice cube
- 1⁄2 cup sugar
- 1⁄2 cup coarsely chopped pecans, toasted
- 10 tablespoons Jack Daniels Whiskey or 10 tablespoons other whiskey
- 6 tablespoons amontillado sherry wine
- 2 tablespoons fresh lemon juice
- Line heavy large pot with heavy-duty foil. Sprinkle wood chips over bottom of pot; cover. Turn exhaust fan on high. Heat pot over high heat until smoke begins to form inside pot. Fill 9 x 4 1/2 x 3-inch metal loaf pan with ice. Place in pot; cover tightly. Smoke ice until just melted, about 5 minutes. Remove from heat. Cool slightly. Cover loaf pan tightly with plastic wrap; freeze until firm, at least 6 hours. Using ice pick, cut ice block crosswise into *large* smoked ice chunks allowing 1 per glass. Wrap tightly in plastic and keep frozen.
- Bring 1 cup water and sugar to boil in medium saucepan over high heat, stirring until sugar dissolves. Add pecans; reduce heat to medium and simmer until syrup tastes like pecans, about 12 minutes. Strain; discard pecans. Cover and chill pecan syrup until cold, about 2 hours.
- Place 5 tablespoons whiskey, 3 tablespoons Sherry, 1 tablespoon lemon juice, and 3 tablespoons pecan syrup in cocktail shaker. Fill with plain ice cubes; cover and shake until cold. Divide mixture between 2 old-fashioned glasses. Repeat with remaining 5 tablespoons whiskey, 3 tablespoons Sherry, 1 tablespoon lemon juice, 3 tablespoons pecan syrup, and ice. Place 1 smoked ice chunk in each glass and serve.
- One reviewer suggested the smoking be done with the BBQ outdoors. Sounds like a good idea to me too.