Smoked Old Fashioned Recipe

Dissolve sugar

Place the turbinado sugar in an Old Fashioned (rocks) glass. Add the Angostura bitters directly on top of the sugar. Muddle the sugar and bitters together until the sugar is partially dissolved and forms a concentrated paste (about 20–30 seconds). If the sugar is very coarse, add a teaspoon of warm water to help dissolve it, then stir until mostly dissolved.

Add the large clear ice cube (or 2–3 smaller ice cubes) to the glass on top of the sugar-bitters mixture.

Pour 2 oz High West Bourbon over the ice.

Stir gently for 20–30 seconds with a bar spoon to chill and incorporate the sugar mixture into the bourbon. Aim for light dilution — the drink should be chill and slightly attenuated but still robust.

Prepare smoke

Place about 1 tablespoon of wood chips/shavings in a heatproof dish or on the head of a smoking gun. Ignite the chips briefly with a lighter or use a smoking gun to generate smoke. If using an open flame, allow the chips to smolder rather than burn with a large flame.

Trap smoke

Immediately invert a smoking vessel, cloche, or a second metal mixing tin over the glass to trap the smoke. If using a smoking gun, direct the smoke into the trapped space until the chamber is filled (10–20 seconds). If using lit chips, let smoke accumulate under the cloche for about 20–30 seconds.

Infuse cocktail

Allow the drink to sit under the cloche for 20–40 seconds to pick up smoke aroma. Lift the cloche and give the cocktail one gentle stir to integrate any settled sugar. The smoke should be present but not overwhelming — adjust time on future pours to taste.

Express the orange: hold the orange peel over the glass with the outer (zest) side facing down, give it a firm squeeze to release the oils so they mist over the drink, then run the peel around the rim of the glass to impart extra zest aroma.

Drop the expressed orange peel into the drink as garnish (or place it on the rim). Serve immediately.