Burnt Garnishes Add Delicate Depth to Cocktails

Marissa Hermanson

Before the ice, find the heat. Cauterized citrus, scorched sugar and blow-torched booze are igniting bartenders to go for the burn behind the bar.

Bar manager Mary Kelly of Del Campo, in Washington, D.C., makes sure the grilling and smoking that happens in the kitchen is reflected in the drinks. “We wanted to honor the grilled and smoked thing that makes Del Campo special,” she says.