Put that in your cup and smoke it

— -- Smoking cigarettes may no longer be cool in your favorite bar, but smoking cocktails? Now that sounds hot.

Pyro-inclined mixologists on both coasts are smoking ingredients — liquor, mixers, even glassware — over aromatic woods such as cherry or apple to add a robust dimension to fall/winter drinks. At Absinthe Brasserie & Bar in San Francisco, bartenders smoke rum or brandy over cherrywood chips, mix the liquor into a cocktail and serve the drink in a glass that has been inverted over a lit wood chip. Across town at Bacar, full-bodied whiskey is smoked in-house over applewood, then mixed with pineapple juice, lemon juice and house-made sassafras simple syrup.

Some other wispy examples:

•Tailor restaurant in New York serves a drink called the Waylon made from cold-smoked cola syrup that is then carbonated and mixed with bourbon.

•At Teardrop Cocktail Lounge in Portland, Ore., the Untitled #2 cocktail is made from a smoked-sugar simple syrup, which is then mixed with brandy, mescal, cherry brandy and lemon juice. The Smoke Signals uses smoke-infused ice to chill a concoction of bourbon, pecan syrup, lemon and sherry.

•Justin Timberlake's Southern Hospitality BBQ Restaurant & Bar in New York offers a hickory-smoked Bloody Mary made from bourbon, vodka, Bloody Mary mix, honey and hickory seasoning.