James Game Day Recipe
Knob Creek smoked maple, brown sugar simple, toasted almond bitters, orange bitters smoked with orange
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with JAMES GAME DAY
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Preparations
Optional Smoked Orange
Method
Preparations
Make brown sugar simple syrup
Combine 0.5 cups brown sugar and 0.5 cups water in a small saucepan. Warm over medium heat, stirring until the sugar fully dissolves. Do not boil. Remove from heat and let cool to room temperature. Transfer to a jar and refrigerate if not using immediately. Yields about 6–8 oz; use 0.5 oz per cocktail.
Prepare orange peel
Using a vegetable peeler or sharp paring knife, cut a wide 2–3 inch strip of orange peel, avoiding as much pith as possible. Set aside on a plate. If you want extra orange smoke, reserve the remaining orange for quick torching (see Smoke step).
Cocktail Assembly
Chill: If desired, chill an old-fashioned glass in the freezer or fill it with ice water while you mix the cocktail.
Build the cocktail
In a mixing glass or shaker filled with plenty of ice, add 2 oz smoked maple bourbon, 0.5 oz brown sugar simple syrup, 2 dashes toasted almond bitters, and 2 dashes orange bitters. Stir gently for 20–30 seconds until well chilled and slightly diluted (aim for a silky texture).
Prepare glass and ice
Discard ice or water from the chilled serving glass. Add one large clear ice cube to the glass.
Strain
Strain the chilled cocktail over the large ice cube into the prepared old-fashioned glass using a Hawthorne or fine strainer to catch any small shards of ice.
Flame and smoke the orange
Hold the reserved orange peel between the torch flame and the surface of the cocktail or a small spoon; briefly warm the peel until oils release (a few seconds), then quickly express the oils over the drink by pinching the peel so the orange oil sparks and flames briefly above the surface. For additional smoke: hold the peel (or a slice of orange rind) over the cocktail and use a kitchen torch to lightly char the exposed side to create a slight smokiness, then invert it over the drink to capture the aroma. Alternatively, light the orange zest briefly and cover the glass with a coaster to trap the smoke for 5–10 seconds, then remove the coaster.
Garnish and finish: Drop the expressed peel into the glass (or place it on the rim) as garnish. Serve immediately.