Smoked Old Fashioned Recipe

Chill and set ice

Place a rocks glass in the freezer for a few minutes or fill with ice water while you prepare the cocktail to chill the glass. Use a large clear ice cube or sphere for slow dilution; add it to the chilled glass and set aside.

In a mixing glass, combine 2 oz rye or bourbon, 0.25 oz simple syrup, 2 dashes Angostura bitters and 1 dash orange bitters (if using).

Add plenty of ice to the mixing glass and stir briskly for 20–30 seconds until the outside of the mixing glass feels very cold and the drink is properly diluted (about 15–20% dilution depending on your ice).

Strain the stirred cocktail over the prepared large ice cube in the chilled rocks glass.

Set the glass with the cocktail on a flat surface. Position the smoking gun/chamber and load it with about 1 tablespoon of wood chips (cherry or apple for fruitier smoke, oak/hickory for stronger flavor).

If using a cloche or large jar: place the cloche upside down over the glass to seal. If using a mixing glass as a dome, invert it over the rocks glass. If using a smoking gun with a hose, insert the hose under the rim of the cloche or jar to direct smoke into the sealed space.

Ignite the wood chips and run the smoker to fill the dome with smoke for 10–20 seconds, then stop the flow and let the smoke settle. Allow the glass to sit sealed for 30–60 seconds for a light to medium smoke intensity. For stronger smoke, increase to 90 seconds but taste cautiously.

Carefully lift the cloche/jar away from the glass, capturing some smoke as it escapes toward the nose, then quickly cover the glass with your hand, place the orange peel over the opening (peel side facing down) and express oils by pinching the peel sharply over the glass to release the oils onto the cocktail.

Rub the rim of the glass with the orange peel, then drop the peel into the drink as garnish. Add a Luxardo cherry if desired.

Present the Smoked Old Fashioned immediately so the guest experiences the smoke aroma. Sip slowly to enjoy the balance of spirit, bitters, citrus oils, and smoke.