Set up the cold-smoker. Mine is a small metal unit that you sit on a baking tray and top with a raised cooling rack. You put the items to be smoked on top and place the whole lot inside a container to trap the cool smoke. I have had success with a variety of containers – from a small, lidded barbecue to a plain old cardboard box. I usually use what is to hand and don’t keep anything special for smoking. I tend to smoke things indoors, with the smoker by a window or open door. The smoker doesn’t generate much smoke, as it has to stay cool, but it will make the room smell a little smoky

Arrange the glasses upside down inside your smoking container. Smoke for about 15 minutes

During smoking, go back and check intermittently to make sure that the smoker is still alight

Remove each glass from the smoker, one at a time, and cover quickly with plastic wrap. Leave for at least 3 minutes for the smoke to settle a little

You can prepare in advance for ease of use, but if you use the glass after the 3 minute rest you can serve your cocktail smoking!