Smokin' Old Fashioned Recipe

Smoke glass

Place the rocks glass upside down (or use a cloche over the glass) and load the smoking gun's chamber with the wood chips (about 1/2 tsp). Ignite the chips briefly and direct smoke into the inverted glass until the glass is filled with smoke. If using a cloche, cover the glass first and then introduce the smoke. Set the glass aside, still covered, to hold the smoke while you build the cocktail (about 30–45 seconds).

In a mixing glass, combine 2 oz bourbon, 0.25 oz simple syrup, 2 dashes Angostura bitters and 1 dash orange bitters.

Add plenty of ice to the mixing glass. Stir the mixture with a bar spoon for 20–30 seconds until well chilled and slightly diluted (aim for about 10–15% dilution).

Using tongs, add a single large ice cube to the smoked rocks glass. If the glass has been holding smoke under a cloche, quickly remove the cloche or flip the glass upright and leave the smoke pooled in the glass for maximum aroma.

Strain the stirred cocktail over the large ice cube into the smoked glass.

Express the orange peel over the drink: hold the peel skin-side down about 2–3 inches above the glass and give it a firm twist to release the oils across the surface of the cocktail. Rub the peel around the rim of the glass, then drop it into the drink as garnish.

Optionally, add a Luxardo cherry on a pick and rest it on the ice.

If you want extra smoke table-side, place a small cloche or clear cover over the finished cocktail and introduce a little more smoke from the smoking gun, then present to the guest and lift the cloche at the table for a smoky reveal.

Extinguish any remaining embers in the smoking gun according to the manufacturer's instructions and discard used wood chips. Rinse and dry tools.