Magazine: Smoke in the bar

Recently bartenders have started experimenting with smoke in Hungary too. So far special smoking devices haven’t been used, probably because they are rather expensive. However, at the Finlandia show in January, global brand mixologist Pekka Pellinen used a smoker to make Bloody Mary: the device looks like a compressor bicycle pump, into which wood chips, tea leaves or cloves can be put and the smoke comes out of a rubber pipe. Hungarian guests like smoke taste too, so this quite simple device may soon turn up in Hungarian bars and restaurants as well.