Here is a unique take on the traditional old-fashioned, that uses the Indian dhungar technique to add a smokiness to the cocktail. It is also a fun way to add some presentational drama to a cocktail.
Dhungar is a technique typically reserved for dals and meats. It was introduced to India by the Mughals about 500 years ago. It involves perfuming food with the flavor of smoke by burning ghee over hot coal and allowing the smoke to permeate the dish. Here we use it to give a velvety smokiness to a traditional old-fashioned.
Dhungar is often seen in Awadhi food, which has a deep Mughal influence. This chana dal is one example.
Ingredients
Whiskey (Bourbon)
Angostura bitters
Orange twist
Cardamom simple syrup (or simple syrup) — see recipe for cardamom simple syrup.
Ice
Charcoal — make sure to use a plain charcoal that does not have any starter fluid, and do not add starter fluid.
Ghee
Lidded dish – I use a cake stand dome because I like to be able to see the smoke. Any large pot with a lid would work as well.
Serving
This drink is fun and will leave a delightful impression on your guests if you serve it at a cocktail party or barbeque, although it requires some precautions. It’s best for an outdoor party where the smoke can dissipate without becoming obnoxious. You can prebatch the bourbon, bitters, and sugar together. Then just add the smoke, ice, and garnish to serve it.
Tips
- Take care not to over smoke the drink. It can become unpleasant if smoked for too long. We recommend 2 minutes max. Set a timer.
- I use cardamom simple syrup, you can use plain simple syrup or a simple syrup of your choice.
Recipe
Dhungar Smoked Old-Fashioned
A unique take on the traditional old-fashioned that uses the Indian dhungar technique to add a smokiness to the cocktail. It is a fun way to add some presentational drama to a cocktail.
Ingredients
- 2 oz Bourbon
- 2 tsp Cardamom simple syrup (or plain simple syrup)
- 4 dashes Angostura bitters
- 1/2 tsp ghee ((a dollop))
- Orange peel twist
- ice
Instructions
- Add bourbon to a whiskey glass. Add simple syrup and Angostura bitters. Stir to combine.
- Prepare a charcoal by heating on a stove or over half of a wax starter square. (Take fire safety precautions, and do this in a very well-ventilated room or outside). When the charcoal is grayish-white on one side, turn it over and do the same to the other side.
- Move the charcoal to a bowl or tray in a heat-safe vessel that can be fully closed. Top the charcoal with a dollop of ghee. Set the glass near the charcoal (not touching), and cover. Allow to sit and smoke for up to 2 minutes.
- Remove the drink from the smoke. Dispose of charcoal by immersing it in water or another fire-safe method of extinguishing.
- Add a twist of orange peel and ice.
