Smoked Rosemary Old Fashioned Recipe

Chill and add ice

Place the large rocks glass in the freezer for a few minutes or fill it with ice while you prepare other components. Prepare one large clear ice cube if available and set aside.

If using smoked sea salt on the rim, lightly dampen a small portion of the glass rim with the orange peel and dip or sprinkle the rim with 1/4 tsp smoked sea salt. Set glass aside.

Muddle rosemary with syrup

In a mixing glass or the serving glass, place the fresh rosemary sprig and 1/2 oz simple syrup. Gently press and twist the rosemary with a muddler or back of a spoon 3–4 times to release oils; avoid pulverizing — you only want aromatic oils, not green bitterness.

Add spirits and bitters

Add 2 oz bourbon, 2 dashes Angostura bitters and 1 dash orange bitters to the mixing glass. Add a couple of small ice cubes or the large ice cube and stir gently for about 20–30 seconds until well chilled and slightly diluted (if using a mixing glass).

Transfer and set up for smoking

If you used a mixing glass, strain the stirred cocktail into the prepared rocks glass over the large ice cube. Position the cocktail smoker, smoking cloche or an inverted heatproof bowl over the glass. Place the pinch of wood chips or a small rosemary bundle on the smoker tray or on a metal spoon for manual smoking.

Generate smoke

Ignite the wood chip or rosemary bundle until it smolders and produces smoke. Capture the smoke under the cloche/dome or into the glass using the smoker device. If using a spoon method, light the chip, then carefully blow the smoke into the inverted bowl or directly over the glass and quickly cover to trap the smoke. Let the cocktail sit in the smoke for 15–30 seconds for a light aroma, or up to 45 seconds for a stronger smoke character.

Once smoked to your liking, remove the cloche and discard the spent wood chip or rosemary bundle safely. If any embers remain, extinguish them in a safe container.

Express orange oils

Hold the orange peel over the smoked cocktail, skin side down, and give it a firm twist to express the citrus oils over the surface of the drink. Rub the peel gently around the glass rim, then drop the peel into the cocktail or perch it on the rim.

Final aromatic rosemary sprig

Optionally, take a fresh rosemary sprig and briefly hold it near a flame until the tips sizzling-smoke for 1–2 seconds (do not set it on fire). Wave it over the drink briefly to add an extra hit of aroma, then place it as a garnish.

Serve immediately and enjoy. Sip slowly to appreciate the balance of smoke, rosemary, orange, bitters and bourbon.