Name: Cool Smoke
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 40 ml Tennessee whiskey; 15 ml Dry full-bodied vermouth (e.g. Ambrato) (smoked); 25 ml *Special ingredient #1 (see above); 1 *Special ingredient #2 (see above); 1 Peychaud's or other Creole-style bitters; 30 ml Pasteurised egg white

Serve in a

Coupe glass

Garnish:

Dehydrated black olive crumbs

How to make:

SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled coupe.

Special ingredient #1: Cucumber skin cordial
Special ingredient #2: Pickling liquor

1 1/3 fl oz	Tennessee whiskey
1/2 fl oz	Dry full-bodied vermouth (e.g. Ambrato) (smoked)
5/6 fl oz	*Special ingredient #1 (see above)
1 dash	*Special ingredient #2 (see above)
1 dash	Peychaud's or other Creole-style bitters
1 fl oz	Pasteurised egg white or Aquafaba (chickpea water) or Cocktail foamer (foaming agent)
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Read about cocktail measures and measuring.

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Hazardous ingredients

Pasteurised egg white is potentially hazardous to those with allergy or intolerance.

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History:

Created in November 2017 by Jo Last at The Domino Club, Leeds, UK, for Jack Daniel’s Tennessee Calling II.

Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.