5 Smokin' Hot Sips

1. The off-menu mai tai at Ponce City Market beef jerky house Biltong Bar is an elusive classic. Using a secret house blend of rums, dry curaçao, orgeat and demerara syrup, Bar Director Sean Gleason heats things up by filling a hollowed lime half with overproof rum and setting it on fire. Be sure to blow it out before taking your first sip. @biltongbar

2. Beverage Director Mike Jones is turning up the heat at Midtown hideaway The Consulate with the Ryū Sasakura, his reconstructed Japanese cocktail composed of cognac VSOP, homemade orgeat syrup and fresh lime juice. Have your phone ready for the light show as the velvety-smooth elixir is finished by torching misted angostura bitters directly over the top of the cocktail. @theconsulateatl

3. It’s no secret that there’s some serious cocktail artistry happening at Buckhead speakeasy Himitsu. Internationally renowned Creative Director Shingo Gokan’s Kemuri cocktail is a triumph combining Japanese whisky, Kijoshu sake, Oloroso sherry, Bénédictine and bitters. The smoke comes from aromatics of torched cloves and cinnamon on a plate covered by a snifter glass to contain the billowing smoke. The cocktail is poured into the smoke-filled glass for a one-of-a-kind sip. @himitsuatl

4. There’s plenty of smoke to be found at clandestine Downtown cigar bar Red Phone Booth, but patrons may be surprised to see puffs coming from the Smoked Old-Fashioned. Seasoned hickory chips are set ablaze with the ensuing smoke captured to permeate the easy-sipping cocktail. Bonus: RPB veteran barkeep Bob Ruede brands his ice and fills the indention with more bitters. @rpbatlanta

5. While smoke is guaranteed at any barbecue spot worth its weight in slow-cooked meats, Sweet Auburn BBQ’s bourbon-heavy Don’t Burn the House Down with maple syrup, black walnut and Creole bitters is sure to cause a four-alarm blaze. The smoke comes from flaming a block of hickory and placing a glass face down over the scorched area to trap its earthy essence. @sweetauburnbbq