Smoke Infused Old Fashioned Recipe

Chill glass

Place the Old Fashioned glass in the freezer for a few minutes or fill with ice and set aside to chill while you prepare the cocktail.

Prepare garnish

Use a peeler or channel knife to cut a wide strip of orange peel (about 1.5 x 0.75 inches). Express the oils by holding the peel over the glass and giving it a firm squeeze, then set aside.

Add 0.25 oz simple syrup to the mixing glass.

Add 2 dashes Angostura bitters and 1 dash orange bitters (if using) to the syrup.

Pour 2 oz bourbon into the mixing glass.

Add a large ice cube or enough ice to fill the mixing glass. Stir gently with a bar spoon for 20–30 seconds until the mixture is well chilled and slightly diluted (aim for about 15–20% dilution by eye).

If you prefer a clearer pour, strain the cocktail into the chilled Old Fashioned glass over a fresh large ice cube (or fresh ice). Otherwise, pour directly over the chilled ice in the glass.

Prepare your smoking setup: place approximately 1 tsp wood chips (and optional 1/2 tsp cinnamon or dried citrus peel) in the smoking gun chamber or on a small piece of foil if using a torch.

If using a smoking gun: ignite and run smoke into an inverted metal cloche or directly into the empty Old Fashioned glass (without the cocktail) until the glass fills with smoke—about 5–10 seconds. Invert the glass over the smoked area to trap smoke and let it rest 10–20 seconds to warm and capture aromatics, then remove the cloche and pour the prepared cocktail into the smoked glass over the ice.

If using torch and foil: place the wood chips on foil, ignite carefully to produce smoke, then invert the chilled glass over the smoking chips to capture smoke. When smoke has filled the glass (5–10 seconds), quickly cover the glass or keep it inverted and pour the stirred cocktail into the smoked glass allowing smoke to escape over the spirit for an immediate aromatic lift. Alternatively, invert the glass over the smoked chips, let sit 10–20 seconds, then remove, add ice, and pour the cocktail.

If using a cloche or dome: you can smoke the finished drink under the cloche by placing a small pile of wood chips on a heatproof surface, igniting them, then trapping the smoke with the cloche over the glass containing the cocktail and ice. Let sit 10–30 seconds depending on how intense you want the smoke flavor, then lift the cloche and allow a small moment for the top to clear before serving.

Note: avoid over-smoking. Start light — the spirit should be complemented, not overpowered.

Hold the orange peel over the glass and gently twist to express oils onto the drink, then rub the peel rim around the glass and drop or rest the peel on the ice as garnish.

Serve immediately so the drink retains its smoke aroma. Provide a short explanation to guests that the smoke is aromatic and meant to be inhaled as they sip.