Hickory Mk2 Recipe

Cold smoke method (recommended)

Place hickory wood chips in a smoking tube or small metal container suitable for a cold smoker. In a heatproof glass or stainless container, pour 1 cup pure maple syrup. Set up a cold smoking arrangement (smoking tube placed in a smoking gun or small smoker) and expose the maple syrup to smoke for 10–20 minutes until it takes on a pronounced hickory aroma. Cover and let sit 10 minutes, then strain through a fine mesh to remove any particulate. Transfer syrup to a sealed jar and refrigerate. Yields ~1 cup; keeps 2–3 weeks refrigerated.

Hot smoke / stovetop quick method (if no smoker)

In a small saucepan, warm the maple syrup over very low heat (do not boil) for 3–4 minutes with 2 tablespoons hickory wood chips in a small metal infuser or wrapped in foil with holes. Remove from heat, cover, and let steep 10 minutes. Strain out chips and cool. This method produces a milder smoke character.

Chill a rocks glass by filling it with ice and setting aside while you mix.

If you haven't already made smoked maple syrup, use 1/2 oz of the prepared hickory-smoked maple syrup. Prepare a strong Lapsang Souchong tea concentrate: steep 1 teaspoon Lapsang Souchong leaves in 1/4 cup (60 ml) near-boiling water for 3 minutes, then strain. Use 1/4 oz (about 0.25 oz) of this concentrate for the cocktail; refrigerate remaining concentrate for other drinks.

In a mixing glass or shaker filled with ice, combine 2 oz bourbon, 0.5 oz sweet vermouth, 0.5 oz hickory-smoked maple syrup, 0.25 oz Lapsang Souchong tea concentrate, 2 dashes Angostura bitters and 1 dash orange bitters.

Stir the mixture with a bar spoon for 20–30 seconds until well-chilled and slightly diluted (about 10–15% dilution). Stirring rather than shaking preserves clarity and texture.

Discard ice from the chilled rocks glass and place a single large ice cube in the glass.

Strain the stirred cocktail into the prepared rocks glass over the large ice cube.

Express the oils of a lemon peel over the drink by holding the peel skin-side down over the glass and giving it a quick twist about 2–3 inches above the surface, then run the peel around the rim and drop it into the drink as garnish.

Optional: For extra smoke aroma, briefly (1–2 seconds) pass a smoking gun with hickory through a small dome or cover over the glass and immediately serve. Alternatively, torch the outside of the lemon peel briefly (carefully) to add a caramelized note.

Serve immediately.