Brimstone Old Fashioned Recipe

Rim preparation

If using a smoked rim, combine 0.25 tsp coarse smoked sea salt and 0.25 tsp granulated sugar on a small plate. Rub a little orange peel oil around the outer rim of an old fashioned (rocks) glass, then gently press the rim into the salt-sugar mix to coat. Set the glass aside.

Add 2 oz bourbon, 0.25 oz mezcal, 0.25 oz sorghum syrup, 0.25 oz ancho chile liqueur and 2 dashes Angostura bitters into a mixing glass.

Fill the mixing glass with plenty of ice (enough to chill and dilute about 20–25%). Stir briskly for 20–30 seconds (or about 30–40 turns) until the outside of the glass is very cold and the liquid has slightly diluted and become silky.

Taste for balance; if you want a hint of salinity/smoke, add 1 dash of smoked salt solution (a pinch of smoked sea salt dissolved in a tsp of warm water) and stir one more rotation.

Place a large ice cube in the prepared old fashioned glass. Strain the stirred cocktail over the ice cube.

Express the oils from the orange peel over the drink by holding the peel about 2–3 inches above the glass and giving it a firm squeeze so oils spray onto the surface. Run the peel around the rim and drop it into the glass.

Garnish with one Luxardo or brandied cherry on a pick. Optionally, for a dramatic finish, briefly hold a smoking cloche or use a smoking gun with applewood over the drink to impart a light brimstone-smoke aroma before serving.