Smoke quickens the appetite like nothing else. The grill, the smoker, the bottle of liquid smoke, and the jar of smoked salt all stand as testament to our passion for it. Bartenders have taken their cue, encasing a predinner drink under a glass bell dome beside a billowing smudge pot, infusing the cocktail with the captured smoke. But smoke also spurs digestion, and there is no purer expression of the digestif pleasures of smoke than a glass of Islay single malt taken with a Kristoff robusto, except, perhaps, the following.
- 1 1/2 ounces Laphroaig 10
- 1 ounce cognac
- 1/2 ounce Bénédictine
- 8 dashes baking spice bitters