Smoked Manhattan Recipe

Prepare glass

Chill your serving glass briefly by filling with ice water or placing it in the freezer for a few minutes. If using an orange peel garnish, set it aside and express the oils later.

Prepare smoking equipment

If using a smoking gun: place about 1 tablespoon of wood chips into the gun’s chamber. If using a smoker box or small smoldering pile: position it so you can direct smoke into the cover vessel. Have the cover vessel (mixing glass, pint glass, or cloche) ready to trap smoke over the serving glass.

Smoke the glass

Empty the chilled serving glass and invert it over the mouth of the mixing glass (or place the cover over the serving glass). Ignite the wood chips in the smoking gun or generate a small amount of smoke in the smoker box, then direct the smoke under the cover to fill the space. Let the glass fill with smoke for 10–20 seconds, then seal and let rest for 20–30 seconds to absorb smoke. Remove the cover and set the smoked glass aside.

Combine ingredients

In a mixing glass, add 2 oz rye whiskey, 1 oz sweet vermouth, and 2 dashes angostura bitters. Add plenty of ice to the mixing glass (enough to chill and dilute properly).

Stir

Stir the mixture gently for 20–30 seconds (about 30–40 full spoon rotations) until the drink is well chilled and slightly diluted. Aim for a temperature of roughly 0–4°C (32–39°F) if you have a thermometer; the mouthfeel should be silky.

Strain

Discard ice from the smoked serving glass if you used it to chill. Using a strainer, pour the chilled cocktail into the smoked glass over a large ice cube (optional) or neat into the chilled smoked glass for a classic presentation.

Express the oils from the reserved orange peel over the drink by holding the peel skin-side down about 2–3 inches above the glass and giving it a firm squeeze; run the peel around the rim and drop it in (optional). Skewer a maraschino cherry and place it in the drink or drop the cherry in directly.

Optionally, give a final light puff of smoke into the glass and immediately seal with a coaster or small plate for 5–10 seconds to intensify aroma, then remove and serve.

Serve immediately while the smoke aroma is fresh. Sip slowly and enjoy the interplay of rye’s spice, sweet vermouth, and delicate smoke.