Smoked Old Fashioned Recipe

Prepare a small amount of smoked maple syrup to impart hickory aroma. Place the 0.75 oz maple syrup in a shallow heatproof dish or jar. Light a small handful (about 1–2 tablespoons) of hickory chips in a smoking gun or small smoking chamber; capture smoke over the dish and cover immediately to infuse 1–3 minutes. Alternatively, briefly smoke the syrup in a pot under a wire rack over smoldering chips, taking care not to overheat or caramelize. Taste and stop when a mild hickory note is present. Strain any particulates and reserve. Yield ~0.5–0.75 oz; refrigerate up to 2 weeks.

Chill glass

Place a rocks glass in the freezer or fill with ice water while preparing the cocktail to chill it briefly, then discard the water or remove glass from freezer.

Measure and combine

In a mixing glass or Boston shaker (no ice yet), add 2 oz Angel's Envy Bourbon, 0.25 oz smoked maple syrup. If you used a very sweet smoked syrup or prefer a slightly lighter sweetness, add up to 0.25 oz simple syrup instead or omit. Add 2 dashes of orange bitters.

Add ice and stir

Add large ice to the mixing glass (enough to fill most of the glass) and stir gently but thoroughly for 20–30 seconds to chill and dilute to proper balance. Stir until the outside of the glass feels cold and slightly frosted.

Prepare glass and smoke (optional finishing)

Place the large clear ice cube into the chilled rocks glass. If you have a smoking gun or cloche, place the glass (or cover with cloche) and inject a short burst of hickory smoke into the glass to capture aroma. Allow the smoke to rest in the glass 15–30 seconds, then invert the mixing glass contents over the ice cube into the smoked rocks glass. If you don't have a smoker, skip this step—the smoked maple syrup will still provide hickory character.

Strain and garnish

Double-strain the stirred cocktail into the prepared rocks glass over the large ice cube (or simply pour if not double-straining). Express the orange peel over the drink by holding it over the glass and giving it a firm twist to spray oils across the surface; then run the peel around the rim and drop it into the drink or skewer on a pick as garnish.

Final aroma flourish (optional)

If using a smoking gun, you may briefly cap the glass with a small lid or cloche and fill with one more short burst of hickory smoke for added visual effect; present to guest and remove cap at serving to release aroma.

Serve immediately. Sip slowly to enjoy the interplay of Angel’s Envy’s finishing notes, smoked maple sweetness, orange bitters, and hickory smoke.

Rinse and dry smoking equipment after use. Store any leftover smoked maple syrup refrigerated in a sealed jar up to 2 weeks. Large ice cubes are best made in advance in silicone molds.