The Hammer Recipe

Toasted cashew infused apple‑wood rye

Lightly toast the raw cashews in a dry skillet over medium heat for 3–4 minutes until fragrant and golden (do not burn). Let cool. Add 10 oz rye whiskey to a clean jar. Add toasted cashews and a pinch (about 1/8 tsp) of kosher salt. Seal and let infuse at room temperature for 48 hours, shaking once or twice daily. After 48 hours, strain through a fine mesh and cheesecloth into a clean bottle to remove solids. Reserve infused rye.

Apple wood smoke finish (optional extra layer for infusion)

If you have a smoking gun: place strained infused rye in a jar, cover with lid slightly ajar, fill smoking gun chamber with apple wood chips, introduce smoke into jar for 30–45 seconds, seal and let sit 10–15 minutes to absorb. Alternatively, place a small amount of apple wood in a foil pouch, ignite briefly and blow smoke into a sealed container holding the rye, then close and rest 10–15 minutes. This adds a subtle apple‑wood note to the infused rye.

Spiced muscovado syrup

In a small saucepan combine 3/4 cup muscovado sugar and 3/4 cup water. Add whole allspice berries, black peppercorns, half a cinnamon stick, and split vanilla bean (or 1/2 tsp vanilla extract added off heat). Bring to a gentle simmer over medium-low heat, stirring until sugar dissolves. Simmer 3 minutes to bloom spices, then remove from heat and cool to room temperature. Strain out spices and transfer syrup to a bottle. Keep refrigerated up to 2 weeks.

Prepare glass and block ice: place one large block ice cube in a chilled rocks glass or on a serving block. If you want a smoked presentation, position the glass on a small wood block or tray that can be smoked over briefly.

Measure and stir: in a mixing glass filled with ice, pour 3 oz of the toasted cashew–infused apple‑wood rye and 1/2 oz spiced muscovado syrup. Add 4 dashes savory aromatic bitters. Stir briskly with a bar spoon for 20–30 seconds until the mix is well chilled and diluted slightly (aim for about 15–20% dilution).

Smoke the serving: if using a smoking gun or small smoking setup, place the stirred cocktail into the chilled glass over the block ice or pour the stirred cocktail into the glass and cover with a cloche. Introduce apple wood smoke into the cloche or glass for 20–30 seconds, then seal for 30–45 seconds to let the smoke infuse the drink. Remove cloche and briefly fan away excess smoke to reveal the drink.

Finish and garnish: express a lemon peel twist over the drink by pinching the peel to spray oils across the surface, then run the peel around the glass rim and drop it onto the ice as garnish. Thread 6 spiced cashews on a short pick and rest across the glass or place them on the serving block beside the glass. Optionally, serve an additional small pile of Wright & Co. spiced cashews on the side.

Serve: present immediately while smoky aroma is strong. Encourage sipping slowly to enjoy the savory, sweet, nutty, and wood‑smoke layers.