Smoke & Sapphire Recipe
Make Smoke & Sapphire Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Garnish & Finish
Method
Cocktail
- 1
Mix
Add 2 oz peated single malt Scotch, 0.5 oz blue curaçao, 0.5 oz dry vermouth, 0.5 oz fresh lemon juice, 0.25 oz agave syrup, and 2 dashes orange bitters into a mixing glass.
- 2
Ice & Stir
Fill the mixing glass with plenty of fresh ice. Stir the mixture for 20–30 seconds (at least 15–25 full strokes) until well chilled and slightly diluted. The goal is a silky texture while keeping the smoke character pronounced.
- 3
Strain
Fine-strain the cocktail into a chilled coupe or Nick & Nora glass (or over a single large rock in a rocks glass if preferred). Use a Hawthorne and a fine mesh strainer for a clean pour.
Garnish & Finish
- 4
- 5
Optional Flamed Orange
If using the flamed orange peel, hold the peel skin-side toward the flame (use a long lighter) and gently squeeze so a small stream of orange oil passes through the flame and onto the cocktail's surface. Be cautious and perform over a non-flammable surface.
- 6
Smoke Finish
Light the tip of the rosemary sprig until it smolders, then immediately cover it with a mixing glass or cloche to trap smoke for 5–8 seconds. Remove the cover, briefly wave the sprig over the drink to let smoke wash the surface, then discard or place the sprig across the glass as a fragrant garnish. Alternatively, use a smoking gun to infuse smoke (applewood or rosemary) for 8–12 seconds over the glass before serving.
