Smoky Mountain Recipe

Cocktail

1. 1

   Prepare smoked saline (optional)

   If using smoked saline, make 1 tsp by dissolving a small pinch (about 1/16 tsp) of fine sea salt into 1 tsp warm water, then briefly expose the solution to smoke from a smoking gun or cold-smoke using smoldering oak or mesquite chips for 10–20 seconds. Alternatively, add a tiny pinch of smoked sea salt directly to the mixing tin.

2. 2

   Warm and emulsify coconut oil

   If your coconut oil is solid, place 0.25 tsp in a small warm spoon or briefly between your palms until it becomes liquid. This small amount will emulsify when shaken; do not overheat.

3. 3

   Build and combine

   Add 1.25 oz mezcal, 0.5 oz Campari, 0.5 oz sweet vermouth, 0.25 oz cocoa liqueur, 0.25 oz banana liqueur (or banana syrup), the warmed 0.25 tsp coconut oil, 2 dashes chocolate bitters, 1 dash Angostura bitters, and the 1 tsp smoked saline (if using) into a cocktail shaker.

4. 4

   Dry shake

   Seal the shaker and shake vigorously without ice for 10–15 seconds. This helps emulsify the coconut oil and integrates the flavors, producing a slightly silky texture.

5. 5

   Shake with ice

   Add 3 large ice cubes to the shaker and shake hard for 12–15 seconds, chilling and diluting the drink properly while creating a rich, slightly frothy body.

6. 6

   Strain

   Double-strain the cocktail through a fine mesh strainer into a chilled Nick & Nora or coupe glass (approximately 2.8 oz final serve). Double straining removes small ice shards and any undissolved coconut bits for a smooth presentation.

7. 7

   Garnish and finish

   Sprinkle the toasted coconut flakes lightly over the surface, then float the banana chip (or dehydrated banana slice) on the drink. Express an orange peel over the cocktail and discard or rest it on the rim if you like added citrus aromatics. If you have a smoking gun, briefly capture the glass under a smoke cloche with oak or mesquite smoke for 10–15 seconds and serve immediately for a pronounced smoky presentation.