Joey Fumosa Recipe

Measure and combine

In a mixing glass, pour 2 oz bourbon, 0.5 oz pure maple syrup, 3 dashes Angostura bitters and 1 dash orange bitters.

Stir and chill

Add plenty of ice to the mixing glass and stir briskly for 20–30 seconds (about 15–20 full rotations) until the mix is well chilled and slightly diluted.

Prepare serving glass

Place a large ice cube or sphere into a chilled rocks glass.

Strain

Double-strain or use a Hawthorne/ julep strainer to pour the chilled cocktail from the mixing glass over the large ice cube in the rocks glass.

Express orange oils

Take the orange peel and hold it over the prepared cocktail. Firmly fold/express the peel skin-side down over the drink to release the oils, then rub the peel around the rim and drop it into the glass as a garnish.

Smoke the cocktail

Method A (smoke gun): place the cocktail under a cloche or cover with a mixing glass. Insert the smoke gun nozzle and fill the cloche with smoke for 10–20 seconds, then seal and let the drink rest for 30–45 seconds to absorb the smoke before removing the cloche and serving. Method B (hand-smoked with lit wood): ignite a small pinch of chosen wood chip or a corner of a wood piece until it smolders and produces smoke (use a torch or lighter carefully). Hold the smoking wood near the lip of the cloche or inverted mixing glass placed over the rocks glass and capture smoke. Let the smoke infuse for 30–45 seconds, then remove the cover and serve. Ensure good ventilation and take standard fire safety precautions.

Final presentation

Serve immediately so the drink presents with a visible smoke billow when the cover is lifted. Advise the drinker to inhale the aroma as they sip to experience the smoky maple-bourbon interplay.

If using an open flame or smoldering wood, keep a heatproof surface and a small dish to catch embers. Do not leave burning material unattended. Use a smoke gun in accordance with manufacturer's instructions.