How To Make Smoked Ice
September 6, 2012
Labor Day has passed and not only does that mean the end to an amazing summer of grilling (though we WILL grill on, darn it!), it means saying goodbye to my stylish white slacks for nine months or so.
But the games aren’t over just yet folks! It’s still hot out and so it’s fair to pretend that the dog days of summer are still going strong.
With that in mind, I turned to my friend Josh Perry, mixologist at Pican Restaurant in Oakland, CA to help take my weekend libations (aka mommy and daddy juice) to a whole other place. The result was smoked ice, a perfect compliment to fine bourbons and probably whatever else you might be serving.