Smoked ice.

Just wrap your head around that for a moment. Conceptually so clean, so minimal, like a perfect Oscar Wilde epigram. This delightful magic trick is courtesy of everyone’s favorite falafel chef, Mr. Grant Achatz. I’d use these in a summery cocktail made with pineapple juice, dark rum, agave syrup, maybe a slice or two of jalapeno, and mint; the smoked ice adding a depth and balance to the brightness and acidity of the fruit.

Now for the fire part, lets talk stovetop smokers. It had only recently come to my attention that such a thing existed, and as soon as I found out (at like, 2 in the morning–I woke Romeo up to tell him our lives had forever changed but he didn’t seem too impressed) I ordered one. I’m usually anti-gadget, (falsely) believing in my heart of hearts that I am a minimalist, but this is reasonably priced, doesn’t take up too much space, doubles as a roasting pan, and it totally works! I have been steadily pumping my foods with carcinogens on the stove from the comfort of my tiny Chicago kitchen, with great success, We’ve smoked salmon, fat little cherry tomatoes, and soon…ice!