Place maple syrup in a small glass jar with a loose lid or a shallow metal pan. In a smoker, cold-smoke the syrup over hickory or applewood chips for 20–30 minutes until it picks up a mild smoky aroma. Alternatively, put chips in a smoking gun and infuse the jar for 2–3 minutes. Do not heat the syrup while smoking to preserve flavor.

Let the smoked syrup rest, then refrigerate. It will keep for 2–3 weeks. Measure 0.5 oz for each cocktail.

Cocktail

Combine

Into a mixing glass add 2 oz Knob Creek bourbon, 0.5 oz smoked maple syrup, 0.5 oz peach liqueur, 0.5 oz fresh lemon juice, 2 dashes Angostura bitters and 1 dash orange bitters. If you want an extra smoky note, add 0.25 oz smoked water (prepared by briefly infusing filtered water with smoke).

Shake

Add ice to the mixing glass and shake vigorously for 10–12 seconds until well chilled and slightly diluted.

Strain

Double-strain into a rocks glass over one large ice cube (or strain into a chilled coupe without ice if preferred).

Garnish and finish

Express the orange peel over the drink to release oils, wipe the rim with the peel and drop it in. Float the peach slice on top (or skewer and rest on the glass). Optionally garnish with a smoked cinnamon stick for aroma. Serve immediately.