The White Rabbit Old Fashioned Recipe
A smooth twist on tradition with smoked bourbon and a hint of maple.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Smoking / Aromatic Finish
Optional rinse (for extra smoke depth)
Method
Preparation & Smoking
Prepare glass
Choose a chilled old fashioned glass. Place the large ice cube or sphere in the glass and set aside.
Smoke generation
Load approximately 1/2 teaspoon of wood chips into your smoker's tray or smoking rig. If using a handheld smoker, ignite the chips and capture smoke in the smoker chamber. If using an improvised method (metal bowl with chips), briefly heat the chips with a kitchen torch until they begin to smolder and produce smoke.
Smoke the glass
Invert the old fashioned glass over the smoke outlet or funnel smoke into the glass using the smoker’s hose. Allow the glass interior to fill with smoke for 10–20 seconds, then cover or cap the glass to trap smoke and set it aside while you build the cocktail (aim for a mild smoky aroma, not overpowering).
Cocktail Assembly
Optional rinse (if using)
If you want extra smoky/peaty complexity, pour 1/4 oz peated single malt (or mezcal) into a separate jigger, swirl to coat the inside, pour out (or discard) the liquid, then add the rinsed glass over the prepared ice cube. If not using, skip this step.
Stir
Stir the mixture gently but thoroughly for 30–45 seconds until well chilled and slightly diluted (target roughly 20–25% dilution for an Old Fashioned-style cocktail). Use a long bar spoon and smooth, even strokes.
Transfer to smoked glass
Remove whatever cap or cover is trapping smoke in the prepared serving glass, then strain the stirred cocktail over the large ice cube/sphere in the smoked glass using a fine strainer or julep strainer to keep small ice shards out.
Garnish & finish
Express the oils of the large orange peel over the drink by holding it skin-side down about 2–3 inches above the glass and giving it a firm twist so the oils spray onto the surface. Rub the peel briefly on the rim and then drop it into the drink as garnish. If desired, for an additional smoked aroma, briefly pass a lit match or micro-torch quickly over the surface of the orange peel (be careful) before expressing oils; this lightly chars the oils and enhances smoke impression.
Serving
Serve immediately while the glass retains the trapped smoke aroma. Sip slowly to enjoy the balance of smoked bourbon impression, warm spice from bitters, and the gentle sweetness of maple.