Smokey Old Fashion Recipe
Maker's Mark, Laphroaig Scotch, House Black Pepper Syrup, Bitters, Smoked with Applewood
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Ingredients
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Cocktail
Smoked Presentation
House Black Pepper Syrup (makes ~6 oz)
Method
House Black Pepper Syrup
- 1
Make syrup
Combine 3 oz water and 3 oz granulated sugar in a small saucepan. Add 1 tsp fresh cracked black pepper and 1/2 tsp whole peppercorns if using. Bring to a gentle simmer over medium-low heat, stirring until sugar dissolves. Reduce heat and simmer 2 minutes to extract pepper flavor. Remove from heat and cool to room temperature, then strain through a fine mesh sieve or coffee filter to remove solids. Store in a sealed container in the refrigerator for up to 2 weeks.
Cocktail Assembly
- 2
Chill glass
Place a rocks glass in the freezer for 5–10 minutes or fill it with ice and water to chill while you prepare the cocktail.
- 3
Build the drink
In a mixing glass filled with large cubed ice, pour 2 oz Maker's Mark bourbon and 0.25 oz Laphroaig Scotch. Add 0.5 oz house black pepper syrup, 2 dashes Angostura bitters and 1 dash orange bitters. Stir gently and consistently for 20–30 seconds until well chilled and properly diluted (about 15–20 full strokes).
- 4
Prepare glass
Discard chill ice/water from the rocks glass. Place a single large clear ice cube in the chilled rocks glass.
- 5
Strain
Double-strain the stirred cocktail into the prepared rocks glass over the large ice cube to remove any shards of ice and ensure a silky texture.
- 6
Garnish and express
Take an orange peel and express the oils over the surface of the cocktail by holding it 2–3 inches above the drink and giving it a firm twist, then rub the peel around the rim and drop it into the glass.
Smoke Finish
- 7
Prepare smoker
Place about 1/4 cup applewood chips on a heatproof surface (a small metal smoking tray, a sheet of foil, or directly on a torch-safe container). Light the chips with a culinary torch or by briefly igniting with a gas lighter until they begin to smolder and produce smoke. If using a torch, gently blow out the flame so the chips smolder rather than burn with a flame.
- 8
Trap the smoke
Immediately invert the smoking cloche or a large mixing glass over the smoking chips to capture the smoke. Let it fill for 10–20 seconds to accumulate a concentrated cloud of applewood smoke.
- 9
Smoke the cocktail
Quickly lift the cloche and place it over the prepared rocks glass (with the cocktail and ice) to trap the smoke over the drink. Let the cocktail sit under the cloche for 20–30 seconds for a light smoke infusion, or up to 45 seconds for a stronger effect.
- 10
Serve
Remove the cloche table-side to reveal the smoky aroma. Optionally, pass the glass briefly through the smoke cloud once more for visual effect. Serve immediately and advise the guest to inhale the aroma before sipping to experience the smokey top note from Laphroaig and applewood.