Alex Ott at Nuela: Notice the NASA pin on his lapel—haven't you always dreamed of tasting whatever cocktails they drink in space?
Wine and Berries: Add 1/2 ounce strained raspberry puree to a mixing glass, then add four drops of melted semisweet chocolate and 2 1/2 ounces Cabernet Sauvignon.
Get Cool: Fill the mixing glass with ice and shake well for 10 seconds.
Strain and Pour: Place serving glass onto a tray and strain cocktail into glass.
For the Smoked Cream: Pour 2 1/2 ounces heavy cream into a shaker with 1/2 teaspoon sugar. Shake without ice for 10 seconds. Pour gently onto each side of the glass, allowing cream to spread over the surface of the drink.
Garnish: Shave bittersweet chocolate on top, and garnish with a rose petal if desired. But wait—you're not quite done.
Feel the Spark: With an empty wine glass handy, carefully light the hickory chip on fire.
Getting Hazy: Hold the smoking wood chip under the wine glass until glass is filled with smoke. Set down wine glass on tray to capture the smoke.
Showtime: Serve drink next to smoky glass. To infuse the cream, hold the smoky wine glass horizontally at the rim of the cocktail, releasing smoke onto the cream. Enjoy!