BOURBON, MAPLE SYRUP, BITTERS SMOKED TO PERFECTION

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

Measure and combine

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.

Stir and chill

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

Prepare serving glass

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.

Strain

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.

Express orange oils

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.

Smoke the cocktail

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.

Final presentation

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.

Bourbon (preferably 90–100 proof)

Pure maple syrup (Grade A or B)

Angostura bitters

Orange bitters

Ice (large cube or sphere for serving)

Orange peel (for express oil and garnish)

Smoking wood chip or small wood piece (apple, cherry, or hickory)

Optional: cloche or large mixing glass to trap smoke

Mixing glass or shaker

Bar spoon

Jigger

Strainer (Hawthorne or julep)

Smoking tool (smoke gun or wood piece + torch/charcoal)

Rocks glass (old fashioned)

JOEY FUMOSA

Make JOEY FUMOSA Recipe in just 8m. BOURBON, MAPLE SYRUP, BITTERS SMOKED TO PERFECTION

Joey Fumosa Recipe

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