The Smoke Show Recipe

Make cinnamon simple syrup

Combine 0.5 cup water and 0.5 cup granulated sugar in a small saucepan. Add 2 cinnamon sticks. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Simmer for 5 minutes to infuse cinnamon, then remove from heat and let cool to room temperature, covered, for at least 30 minutes. Remove cinnamon sticks and store syrup in a sealed container in the refrigerator. Yield: ~8 fl oz; use 0.75 oz for one cocktail.

Prepare the glass

Place a small plate with smoked sea salt. Lightly wet the rim of an old-fashioned glass with a grapefruit wedge, then dip the rim into the smoked sea salt to coat. Fill the glass with clear ice or large ice cube and set aside.

Build and shake

In a cocktail shaker, add 2 oz mezcal, 1 oz fresh grapefruit juice, 0.75 oz cinnamon simple syrup, and 0.5 oz fresh lime juice. Fill the shaker with ice (about 1 cup). Shake vigorously for 12–15 seconds until well chilled and slightly frosted on the outside.

Strain and garnish

Double strain (using a Hawthorne and fine mesh strainer if available) into the prepared rocks glass over the ice. Express a grapefruit twist over the drink to release oils, then discard or drop the twist in as garnish, or float a thin grapefruit wheel on top.

Optional smoke enhancement: for a dramatic presentation, briefly smoke the glass before pouring using a handheld smoker (place smoke in the empty glass, cover to trap for 10–20 seconds) or pass a lit cinnamon stick quickly over the drink to add a faint aromatic ember note. Use caution with open flame.