How to Use Smoke Bubbles

Photos courtesy HERD Provisions

SMOKE BUBBLES CAN INFUSE YOUR DRINK WITH A TOUCH OF SMOKY FLAVOR THAT CAN ADD TO A COCKTAILS SENSORY EXPERIENCE AND TASTE PROFILE. PLUS, A BUBBLE OF SMOKE FLOATING OVER A COCKTAIL LOOKS REALLY COOL. BALANCING A DELICATE SMOKY BUBBLE ATOP A DRINK IS A TECHNIQUE USED BY MANY BARTENDERS ALL AROUND THE WORLD.

Jules Schneider, beverage director for Charleston’s HERD Provisions uses his sandalwood smoke bubble to lend a delicate, woodsy aroma to his Green Cabin cocktail, a riff on the ever-so-classic cocktail Black Manhattan. “I create my own edible bubble mixture and use sandalwood where most bartenders would use oak or hickory,” he says. “I love the smell of sandalwood. It’s exotic, earthy, and spicy yet soft and truly relaxing. It’s damn near intoxicating and perfect for a Manhattan riff.” Here are some of Schneider’s tips and tricks to floating a show-stopping smoke bubble on cocktails.

STEP 1 STEP 2 STEP 3

CHOOSE YOUR SMOKE To add another layer of flavor to cocktails, there are various smoke flavors to choose from. “Anything you’d use for BBQ work well with most spirits,” says Schneider. Try hickory, mesquite, and applewood with bourbon or tequila. Instead of garnishing with citrus, use a citrus-flavored smoke. Make sure you are using an edible bubble mix. CHOOSE YOUR METHOD There are many ways to create the bubbles like dry ice bubble kits, smoking guns, and flavor blaster kits. “They work like an air mover fan with a screen for wood or spices and a hose,” explains Schneider. “The fan, set for whatever you're smoking, comes pouring from the tube. I use one from a company called Hive Realm.” DON’T BURST YOUR BUBBLE Wind is your enemy! Try to serve these cocktails indoors. Crushed iced will also pop your bubbles. “Get smoke flowing before dunking the tube in mixture, pinch the tube to restrict smoke flow, then slowly release it, causing your bubble to form slow and controlled. Keep your tube end pointed downwards towards your drink, not horizontal. Once the bubble diameter is just smaller than your glass, gently place it on top of your drink and it should come right off the tube. Voila, like magic!”

GREEN CABIN

INGREDIENTS

11/2 oz. Laird's Applejack 1/2 oz. Amaro Sfumato Rabarbaro 3/4 oz. Dolin Rouge Vermouth 1/4 oz. quince syrup

PREPARATION

Chill coupe glass. Combine ingredients in a shaker, add ice, stir 20 times. Strain cocktail in coupe glass. Use an edible bubble mixture in combo with a smoke gun to create smoke bubble, or just light a piece of sandalwood on fire on a plate and cover it with your coupe glass for 30 seconds after it has been chilled.

JULES SCHNEIDER

Juleon Schneider is the creative mind behind the bar at Charleston, South Carolina's HERD Provisions. As Bar Manager, Jules doesn't hold back his personality when making cocktails. From Sandalwood Smoke Bubbles to Volcanic Salt Spray, Schneider thrives behind the bar by pushing the boundaries. Schneider has been curating cocktails around Charleston's buzzing hospitality scene for seven years and been in food & beverage industry for a little over a decade. A Certified Cicerone, Schneider also has a knack for developing unique and extensive beer lists for HERD.

TIP

Cinnamon, sage, rosemary, cardamom, or even tea leaves, are great bubbles in drinks from Hot Toddies to Negronis. There’s no limit to the combinations you can come up with!

PRO TIP

I make edible bubble mix from water, corn syrup, and a little bit of completely organic, scent-free soap. Mix your solution together gently and try not to move it around too much.