Smoked Sugar Treats from Duck Soup's Steven Jones!

Smoked Sugar Treats from Duck Soup's Steven Jones!

All of us here at SJISS hope you're having a cozy winter! We've had some really cold days for the island, and most of us have been spending of eves bundled up and making drinks and snacks to keep us warm. Here, we have some new recipes for you to try out in these snug times-- a collection of treats from Duck Soup's head chef and friend of the farm, Steven Jones! Duck Soup is legendary locally for their incredibly delicious flavor combinations, and their innovative cooking. They've been an SJI staple since 1976! These recipes, developed by Steven for us, are perfect for an after-dinner chat by the stove.

Smoked Sugar Simple Syrup (first developed by our salt master, Ian!)


Madrona Smoked Sugar


Combine sugar and water in a 1:1 ratio, in medium saucepan over medium heat; bring to a boil, stirring, until sugar has dissolved. Allow to cool. To make 1x of each of these cocktails, 1/4 cup Smoked Sugar and 1/4 cup water should do!

Pour into a clean jar and seal with a tight-fitting lid; store in the refrigerator for up to one month. Note: Sugar mixture will look deeply oak-colored. All part of the process!

Smoked Sugar GobletIngredients:

2 oz Japanese Gin

1/2 oz yuzu juice

1/2 oz lime juice

1 oz Madrona Smoked Sugar simple syrup

Chill glass so smoke will stick better to it. Burn a small piece of oak, pecan, hickory, fruit wood or madrona (our preference!) and trap the smoke in the upturned glass. If you'd like an example with pictures, check here!

Shake and strain all ingredients. Pour into glass and garnish with lime zest. 

Duck Fat Whiskey SourIngredients:

2 oz duck fat washed rye whiskey (to find out more about fat washing whiskey, read about it here-- but regular whiskey will also make a delicious drink!)

2 oz fresh lemon juice

1 egg white

1 oz Madrona Smoked Sugar simple syrup 


Smoke out the glass as described above. 

Add the whiskey, lemon juice, syrup, and egg white to a cocktail shaker without ice.

Shake for 15 seconds. Add ice to the cocktail shaker. Shake again for 30 seconds.

Pour into whiskey glass and garnish with your favorite fancy cocktail cherries!

Smoky Berry Meringue 


4 large egg whites

1/4 tsp cream of tartar

1/4 cup Madrona Smoked Sugar

2 cups of your favorite berries (sliced strawberries, blueberries, blackberries, etc.)

4 Tbs Madrona Smoked Sugar (or to taste)

Flower petals as garnish


Whip egg whites in a large bowl on medium speed until smooth.

Add cream of tartar. Continue mixing on high speed until medium peaks form.

Turn down speed, then slowly add 1 Tbs of sugar at a time until incorporated. Once all the sugar is added, increase speed to high again and whip until stiff peaks form.

Place little dollops on parchment lined baking sheet and bake at 250 degrees for 1 hour. Then turn off the oven and let sit for an additional hour.

When meringues come out of the oven, toss the berries with the Madrona Smoked Sugar and place a spoonful or two of the mixture on top of each meringue. Garnish with edible flower petals and serve right away.

And end the night with a little Bonfire Coffee! Simply put your favorite brew on, and add Madrona Smoked Sugar to your liking... could be just a dash, or a big spoonful! It adds a wonderful sweet and smoky quality that feels like sitting around a winter bonfire.
Thank you so much to Steven for the incredible smoky and sweet recipes! Make sure to nab yourself a reservation at Duck Soup ASAP for their winter re-opening-- their seasonally changing menu is absolutely gonna wow you.

Which treat will be enjoying by the fire for the rest of winter? Let us know in the comments, and stay salty, folks!

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