Smokestack Lightning Recipe

Prepare glass

Chill a double old-fashioned glass by filling with ice and set aside while you build the cocktail.

Add the Amontillado sherry, Spanish dark rum, Jamaican rum, fresh lemon juice, and demerara syrup to a cocktail shaker.

Add 2 dashes Smoke & Salt bitters to the shaker.

Fill the shaker with ice (enough to 3/4 fill). Secure the lid and shake vigorously for 12–15 seconds until the shaker feels very cold and slightly frosted.

Dump the ice from the chilled serving glass. Strain the cocktail from the shaker into the glass over one large ice cube or a short stack of large ice.

Toast the chopped walnuts: in a small dry skillet over medium heat, toast the chopped nuts, stirring, until fragrant and lightly browned (about 2–3 minutes). Remove from heat and let cool briefly.

Lightly moisten the rim center of the drink with the orange peel (twist once to express oils over the surface), then sprinkle the toasted chopped nuts gently onto one side of the ice or rim so they sit atop the drink. Add a small pinch of flaky smoked sea salt over the nuts and the exposed surface of the drink.

Express the orange peel over the drink once more (hold peel over the glass, skin side down, and give a firm twist) then drop the peel into the glass as garnish.

If using a smoking gun: place the glass (with the cocktail) under the smoking dome or cover, fill the gun with cedar or hickory chips, and run smoke into the dome for 10–20 seconds. Let smoke sit for 20–30 seconds, then remove dome and serve.

If using torch and chips: place a small heap of wood chips on a metal spoon, carefully ignite with a torch until smoking, then invert the glass over the smoking chips briefly to trap smoke. Remove glass, pour cocktail in (if you chilled glass separately), and serve. Exercise caution with open flame.

If you prefer not to add additional smoke, simply serve after garnishing.