Smoked Port Recipe

Prepare chocolate wafer

Break or shave the chocolate wafer into a few thin pieces or one long thin shard to serve as a garnish. Set aside in a small dish so it stays crisp.

Smoke the serving glass

Place the empty large old-fashioned glass upside down on a stable surface. Put the pipe tobacco on a metal spoon or small heatproof surface and hold it near the mouth of the glass. Light the tobacco with a lighter until it smolders, then quickly invert the glass over the smoking tobacco to capture the smoke. Leave the glass inverted for 20–30 seconds, then carefully lift and set aside (smoke will cling inside). Alternatively, use a smoking gun to fill the glass with smoke until aromatic (about 8–12 seconds).

Trap smoke (optional)

If you want more concentrated smoke, after inverting the glass over the smoldering tobacco, place a coaster or small plate over the open end to trap the smoke for 1 minute, then remove just before pouring the cocktail.

Chill & prepare: If you smoked the glass and trapped smoke, keep it ready. Fill a mixing glass with ice.

Build the cocktail: Pour the 10-year tawny port, dark chocolate liqueur (if using), cooled espresso, and brown sugar simple syrup into the mixing glass.

Add bitters: Add 2 dashes of angostura bitters to the mixing glass.

Stir: Stir the mixture gently with a bar spoon for 20–30 seconds until well chilled and slightly diluted.

Prepare ice & pour: Place the large ice cube into the smoked glass (if the smoke is trapped inside, remove the coaster just before setting the ice so smoke remains aromatic in the glass).

Strain: Using a julep or hawthorne strainer, strain the stirred cocktail over the large ice cube in the smoked glass, pouring slowly so smoke swirls up and aroma is preserved.

Garnish & finish: Garnish with the chocolate wafer shard balanced on the ice or rim. Optionally clap the wafer gently near the drink to release chocolate aroma. Serve immediately while the smoked aroma is fresh.