Smokey Bear Recipe

Prepare honey syrup

If you don't have honey syrup ready, combine equal parts honey and warm water (by volume) and stir until fully combined and slightly cooled. Measure 0.5 oz for the cocktail.

Build and shake

Add 2 oz Rittenhouse rye, 0.75 oz Nixta Licor de Elote, 0.5 oz honey syrup, 0.5 oz fresh lemon juice, and 2 dashes tobacco bitters into a cocktail shaker. Fill the shaker with ice (about 1 cup) until nearly full.

Shake

Shake vigorously for 12–15 seconds until the outside of the shaker is well chilled and slightly frosted. This both chills and properly dilutes the drink and integrates the honey syrup.

Double strain

Strain the cocktail through a Hawthorne strainer and then a fine strainer into a chilled rocks glass over one large ice cube (or into a chilled coupe if you prefer served up). Double-straining removes small ice shards and any bits of pulp from the lemon.

Bitters adjustment

Taste briefly and, if desired, add another dash of tobacco bitters on top to accentuate the savory tobacco note without overwhelming the balance.

Laphroaig mist (smoke note)

Pour approximately 2 ml of Laphroaig into an aromatic sprayer (or atomizer). Hold the sprayer 6–8 inches above the drink and lightly mist once or twice over the surface to impart a delicate peat smoke aroma. If you don't have a sprayer, you can float a few drops on the surface with a dropper, but use very sparingly to avoid overpowering the cocktail.

Garnish and serve

Express a lemon twist over the drink to release oils, rub it on the rim, and drop it into the glass. Serve immediately.

Chill glassware ahead of time if possible to keep the cocktail cooler longer.

If using a rocks glass, place one large ice cube in the glass before pouring. If serving up, pre-chill a coupe and omit the ice cube.

Clean and dry the aromatic sprayer after use to prevent lingering peat flavor contaminating future mists.