Cold Smoke Recipe
Make Cold Smoke Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Garnish & Smoke
Method
Cocktail
- 1
Build and chill
Add 2 oz peaty single malt scotch, 0.5 oz aged rum, 0.5 oz sweet vermouth, 0.25 oz maple syrup, 2 dashes Angostura bitters and 1 dash orange bitters into a mixing glass.
- 2
Stir
Fill the mixing glass with plenty of ice and stir vigorously for 30–45 seconds until well-chilled and slightly diluted (target about 20–25% dilution by eye/feel).
- 3
Prepare glass
Place a large ice sphere or big cube into a chilled rocks glass. Strain the stirred cocktail over the ice into the glass using a julep strainer.
Garnish & Cold-Smoking
- 4
Express orange oils
Take the large orange peel and hold it over the cocktail, skin side down about 2–3 inches above the drink. Give it a firm squeeze to express oils across the surface of the cocktail, then wipe the rim briefly with the peel and drop it into the drink or skew onto a pick with the cherry.
- 5
Set up smoker
Place 1 tablespoon of applewood or cherry wood chips into the bowl of a handheld cold-smoker or on a small smoking tray. Light the chips and allow them to produce a steady stream of cold smoke (follow your cold-smoker's instructions so the chips smolder rather than burn).
- 6
Capture smoke
Invert the smoking glass or place the cloche over the cocktail so the smoke can be captured around the drink. Direct the cold-smoker mouth toward the under-edge of the cloche and fill the enclosure with smoke for 20–40 seconds, depending on desired smoke intensity. For a lighter smoke, aim for ~15–20 seconds; for pronounced smoke, 30–40 seconds.
- 7
Rest and serve
Let the cocktail sit under the cloche for 30–45 seconds so smoke integrates with the surface. Remove the cloche, allowing a dramatic plume of smoke to escape. Optionally, garnish with a luxardo cherry on a pick. Serve immediately.
