11/14/2013

Chefs are harnessing the smoky essence of tobacco leaves by blending them with bourbon, coffee and black tea to create inventive drinks and desserts. At Blue Duck Tavern in Washington, D.C., executive pastry chef Naomi Gallego serves up "Coffee, Doughnut and a Cigarette" by serving a sugar-and-tobacco-dusted doughnut atop a coffee soda float.

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