Smoked Old Fashioned Recipe

Make demerara syrup

Combine 2 parts demerara sugar and 1 part water in a small saucepan (for this recipe, 1 cup sugar + 1/2 cup water makes extra). Warm over medium heat, stirring until sugar dissolves. Remove from heat and cool to room temperature. Transfer to a jar and chill if not using immediately. (Uses 0.5 oz for cocktail.)

Place a mixing glass or short mixing vessel on your work surface. Add 0.5 oz demerara syrup, 3 dashes Angostura bitters, 1 dash orange bitters and 2 oz bourbon.

Add a few large ice cubes to the mixing glass and stir gently for 20–30 seconds until the mixture is chilled and slightly diluted (aim for ~15–20% dilution).

Strain the chilled mixture over a single large ice cube in an old fashioned glass.

If using a smoking gun: place the glass (without a lid) on a non-flammable surface. Fill the smoking gun chamber with a pinch of wood chips (apple, cherry, or oak recommended). Position the gun nozzle just above the glass rim and cover the glass with a coaster or small saucer. Turn on the gun and fill the glass with smoke for 10–20 seconds, then seal with the coaster for 30–45 seconds to let smoke infuse the cocktail. Remove the coaster and discard excess smoke.

If using a smoking pouch or torch method: place the wood chip in the smoking pouch or a small metal cup. Ignite briefly with a culinary torch until it smolders, then invert the glass over the pouch/cup to capture the smoke for 30–45 seconds. Extinguish the chip and proceed.

After smoking, give the cocktail a quick gentle stir (1–2 turns) to integrate the smoke aroma with the liquid.

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

Serve immediately. Sip and enjoy the interplay of bourbon, bitters, demerara sweetness, and the warm smoky aroma.