2) Stick ’em both in your smoker, or use a shut grill with a foil pouch of smoking woodchips inside. (We chose hickory chips to make our Texas bourbon taste like a San Antonio barbecue pit.)
3) Throw lawn darts for a couple of hours as the melting ice seeps into the non-perforated pan below.
4) Finally, refreeze that infused water in an ice-cube tray.
Boom: smoke-soaked blocks that make your whiskey or Bloody Mary richer, smoother, and the envy of your brunch crew.