The Smoke Show Recipe

Chill glass

If not using the smoked-glass method, place a rocks glass in the freezer for 5–10 minutes to chill. If using the smoked-glass method, follow the smoked glass directions below first.

Build and stir

Add mezcal, Ancho Reyes, angostura bitters, and agave syrup (if using) to a mixing glass filled with plenty of ice. Stir briskly for 20–30 seconds until well chilled and slightly diluted (target ~15–20% dilution).

Strain

Place a large ice cube or two in the chilled rocks glass. Strain the stirred cocktail over the ice using a Hawthorne or julep strainer to keep small shards of ice out of the glass.

Garnish

Express the oils from the orange peel by holding it over the drink and giving it a firm twist, then rub the rim with the peel and drop it into the cocktail as garnish.

Prepare smoking setup

Place the wood chips in a small metal or heatproof dish. Light the chips with a kitchen torch or by briefly heating a piece of charcoal until the chips begin to smolder and produce smoke. Work in a well-ventilated area.

Capture smoke in glass

Invert the chilled rocks glass over the smoldering chips or hold the glass above the smoke so the bowl fills with smoke. Let it sit for 10–20 seconds to capture a light smoke coating.

Seal smoke (optional)

If you want a more pronounced smoke effect, quickly invert the glass onto a coaster or small plate to trap the smoke, then set aside while you stir the cocktail. When ready, lift the glass, add ice, and strain the cocktail into the smoked glass so the smoke rises through the drink.