Smoked Double-oaked Recipe

Make syrup

Combine 0.5 cups water and 0.5 cups granulated sugar in a small saucepan and bring to a gentle simmer over medium heat, stirring until sugar dissolves.

Remove from heat, add 1 tsp Lapsang Souchong tea leaves (or one tea bag), cover and steep 5 minutes for a pronounced smoky-tea flavor. Taste and adjust steep time if needed (longer = smokier).

Strain syrup through a fine mesh sieve or cheesecloth into a clean container, discard leaves, cool to room temperature. Refrigerate—keeps 2 weeks.

Chill glass and prepare ice

Place an old-fashioned glass in the freezer or fill it with ice water to chill while you mix the cocktail. If using a large clear ice cube, have it ready.

Build and stir

In a mixing glass filled with plenty of fresh ice, add 2 oz double-oaked bourbon, 0.25 oz mezcal (optional for extra smoke depth), 0.75 oz sweet vermouth, 0.25 oz smoky tea simple syrup, 2 dashes Angostura bitters and 1 dash orange bitters. Stir with a bar spoon for 30–45 seconds until well chilled and properly diluted (target ~20–25% dilution).

Prepare glass

Discard ice water from the chilled old-fashioned glass and place the large ice cube inside.

Smoke the glass (optional)

If you want a smoked presentation: position the glass (empty) under the smoking gun or smoking rig. Fill the chamber with a pinch of applewood or oak chips, ignite and allow smoke to fill the glass. Trap the smoke by placing a coaster or small saucer over the glass to hold the smoke for 20–30 seconds. Remove cover, place the smoked ice cube into the glass and pour the stirred cocktail over the ice.

Smoke the cocktail (alternative)

Alternatively, prepare the cocktail in the mixing glass, cover with a mixing tin and connect to the smoking gun. Introduce smoke into the sealed tin for 5–10 seconds, then let it sit sealed for 15–20 seconds to absorb smoke, open and pour into the chilled glass over the ice cube.

If you skip mechanical smoke, the mezcal + Lapsang syrup will provide a smoky profile without equipment.

Express and garnish: Hold a 1-piece orange peel over the drink, skin side down, and give a firm twist to express oils over the surface. Optionally rub the rim with the peel and drop it into the drink. Add a Luxardo cherry on a pick if desired.

Serve immediately. Sip slowly to appreciate the layered double-oak bourbon character with smoky notes from mezcal and tea syrup.