Celebrity Signature Goblets! Recipe

Chill glassware

Place four large goblets (12–16 oz / 350–475 ml capacity) in the freezer for 10–15 minutes so they are well chilled. Chilled goblets help trap smoke and keep the drink crisp.

Prepare rimming (optional)

If rimming is desired, spread rimming sugar or salt on a small plate. Run a lemon or lime wedge around the goblet rim, then press the rim into the sugar/salt to coat. Set chilled, rimmed goblets aside.

Choose your flavor

Select ONE flavored syrup from the 'Flavors' section (26 options). Use 60 ml total of that syrup for the batch (this equals 15 ml per goblet). If you prefer less sweetness, reduce the syrup by 10–20% to taste.

Prepare smoking tools

Decide on your smoking method: handheld smoking gun with applewood chips (recommended for control) or a quick rosemary-smoke technique (ignite a rosemary sprig briefly and trap smoke). Measure 2 tsp applewood chips into the smoking gun or have the rosemary sprigs ready.

Combine base ingredients

In a cocktail shaker or large mixing glass, pour 240 ml vodka, 60 ml fresh lemon juice, and the chosen 60 ml flavored syrup. If using mint syrup or fresh mint, add a small handful of mint leaves (about 6) and gently clap them before adding. If you prefer a muddled mint profile, lightly muddle the fresh mint in the shaker first.

Add ice and shake

Fill the shaker with ice (do not use the crushed ice yet) and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Prepare goblets with crushed ice

Remove goblets from the freezer. Fill each goblet roughly three-quarters full with crushed ice (about 1.5 cups crushed ice per goblet; ~6 cups total).

Strain into goblets

Double-strain (fine mesh if using muddled mint) the shaken cocktail over the crushed ice into each goblet, distributing evenly. The batch quantities will yield four goblets.

Top with sparkling water

Top each goblet with sparkling water, dividing 240 ml among the four goblets (about 60 ml per goblet). Gently stir once to combine without over-diluting.

Smoke the goblets (smoking gun)

If using a smoking gun: load applewood chips, light per manufacturer instructions, and channel smoke into each goblet one at a time. Immediately cover the goblet with a small cloche or inverted heatproof bowl (or place a coaster over it) to trap the smoke for 10–20 seconds, then remove the cover just before serving so the smoke drifts out theatrically.

Alternative rosemary-smoke method

If you don't have a smoking gun: hold a rosemary sprig with tongs, briefly ignite the tip until it smolders, blow out the flame so it smokes, then invert a cloche or bowl over the goblet and place the smoldering rosemary under the cover to infuse for 8–15 seconds. Remove the cloche just before serving.

Garnish and serve

Garnish each goblet with a citrus wheel and an edible flower or a rosemary sprig (choose garnish that complements your flavor — e.g., strawberry with mint; pineapple with rosemary or lime; chai or caramel with a cinnamon stick as alternative). Serve immediately while the smoke is fresh and aromatic.

Notes on adjustments

Taste one goblet and adjust future batches: add 10–15 ml extra flavored syrup if too tart, or increase lemon juice by 5–10 ml per batch if it needs brightness. For stronger smoke, increase trapped smoke time by a few seconds, but avoid overpowering delicate floral flavors.