Campfire Cigar Recipe
Balvenie 12 Year, Cedar Ridge Port Cask Bourbon, Lagavulin 16 Year, Carpano Antica, Barrel Aged Peychauds Bitters, Apple Wood Smoke | A high-end scotch & bourbon smoke-show
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Ingredients
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Spirits
Garnish
Method
Preparation
- 1
Soak Apple Wood Chips
Start by soaking the apple wood chips in water for at least 30 minutes. This will help them produce smoke when heated.
- 2
Prepare the Glass
Select a rocks glass or a short tumbler for serving. Chill the glass in the freezer for a few minutes if desired.
Mixing the Drink
- 3
Combine the Spirits
In a mixing glass filled with ice, combine the Balvenie 12 Year Scotch, Cedar Ridge Port Cask Bourbon, Lagavulin 16 Year Scotch, Carpano Antica Vermouth, and Barrel Aged Peychaud's Bitters.
- 4
Stir the Mixture
Stir the mixture gently for about 30 seconds until well chilled.
- 5
Strain into Glass
Strain the mixture into the chilled rocks glass filled with fresh ice.
Smoking the Drink
- 6
Prepare the Smoker
Using a handheld smoker or a smoking gun, fill it with the soaked apple wood chips and ignite them. Allow the chips to start smoking.
- 7
- 8
Garnish
Add a cedar sprig to the drink as a garnish for an aromatic touch.