Signature Smoked Sour Recipe

Make the sour

Measure and combine 0.75 oz fresh lemon juice, 0.25 oz fresh lime juice and 0.75 oz simple syrup in a small mixing glass or jar. If using egg white for a silky texture, add 0.5 egg white. Dry shake (no ice) vigorously for 10–15 seconds to emulsify the egg white, then add ice and shake again for 10–15 seconds to chill and dilute. Strain into a clean container and chill until ready to use. Yields approximately 2.5–3 oz of house sour.

Build the cocktail

Place one large ice cube into an old-fashioned or lowball glass. Add 2 oz Buffalo Trace Bourbon and 1 oz chilled housemade sour to a mixing glass with ice, and stir briefly (or if you prefer a slightly frothier texture when egg white is used, shake with ice for 8–10 seconds). Strain over the large ice cube in the serving glass.

Prepare the orange peel

Cut a 1.5–2 inch wide piece of orange peel, trimming excess pith so the peel is mostly zest. Hold the peel skin-side down about 2–3 inches above the surface of the filled cocktail.

Char the peel

Using a butane torch, briefly flame the orange peel just until the oils on the skin visibly sizzle and a light char appears (2–4 seconds). Immediately express the peel over the drink by pinching or bending it to spray the oils across the cocktail surface, then place the peel on the rim or float it on top as garnish.

Optional smoked aroma

To add additional smoke, place a small smoking cloche or inverted metal bowl over the drink. Ignite a small pinch (about 1 tbs) of wood chips in a smoking tray or foil container until smoldering and then transfer or introduce under the cloche so smoke fills the space; let sit for 15–30 seconds for a light smoked aroma, then remove the cloche. If you don't have a cloche, you can briefly capture smoke with the torch-smoldered chips in a small metal spoon and cover the glass, then lift to release. Serve immediately.