Unfiltered Exile Recipe

Chill and prepare

Place an old-fashioned glass in the freezer for 5–10 minutes to chill. Cut a wide strip of orange peel (about 2 x 1 inches) for the flamed garnish and set aside.

If you plan to add smoke: have a small torch and a rosemary sprig or a small chunk of applewood ready. You will use these after pouring the cocktail.

Add cracked ice to a cocktail shaker until roughly three-quarters full (about 1 cup). This helps with dilution and chilling.

Measure and pour 2 oz unfiltered bourbon, 0.75 oz fresh lemon juice, 0.5 oz house-filtered rye (or dark rum), 0.5 oz chestnut liqueur, and 0.5 oz maple syrup into the shaker.

Add 2 dashes angostura bitters and 1 dash orange bitters to the shaker.

Cap the shaker and shake vigorously for 12–15 seconds until the shaker is well-chilled and slightly frosty on the outside.

Remove the chilled old-fashioned glass from the freezer and place a single large ice cube in it.

Double-strain the cocktail from the shaker into the glass over the large ice cube using a Hawthorne strainer and a fine mesh strainer to catch small ice shards and pulp.

Express the orange peel over the drink: hold the peel with the outside facing down about 2–3 inches above the glass and give it a firm squeeze so the oils spritz onto the surface. Run the peel around the rim and then drop it into the drink or place it perched on the ice.

If using smoke: light the rosemary sprig briefly with the torch until it smolders, then invert the chilled glass (or use a cloche) to capture smoke for 6–10 seconds. Alternatively, hold the smoldering sprig near the glass and quickly cover with a small metal tin to trap smoke, then release and serve. The smoke will add a subtle aromatic layer—do not over-smoke.

Serve immediately.