Smoke Point Recipe

Build and Stir

Add 1.25 oz Overholt Bonded Rye, 0.5 oz Johnnie Walker Black, 0.75 oz Punt e Mes, 0.25 oz Benedictine, 0.25 oz black walnut liqueur, and 2 dashes tobacco bitters into a mixing glass. Fill the mixing glass with large ice. Stir vigorously for 30–45 seconds until well chilled and properly diluted (knock of the ice and the mixing glass should feel slightly frosty).

Prepare a chilled old-fashioned glass by placing a single large ice cube or sphere in it.

Strain the stirred mixture over the large ice cube into the chilled glass using a Hawthorne or julep strainer to keep small chips out.

Laphroaig Spritz / Rinse

Combine 5 ml Laphroaig and 10 ml soda water in a small measuring cup. Gently spoon or pour the 15 ml Laphroaig spritz over the back of a spoon to float it on top of the cocktail, or lightly rinse the inside of the glass with the 5 ml of Laphroaig before pouring the cocktail and then add the 10 ml soda on top as a faint spritz. This adds a peaty smoke veil without overpowering the base spirits.

Expressed Orange & Optional Flame

Hold an orange peel over the glass and express the oils by pinching it, passing the peel quickly through the flame of a kitchen lighter (optional) to warm and caramelize the oils, then rub the peel on the rim and drop it into the drink. If you choose the flamed option, do it carefully: flame the outside of the peel briefly with the lighter away from your face and the drink, then immediately express over the cocktail to release burned citrus aromatics.

Serve immediately. The finished cocktail should present a layered smoky aroma from the Laphroaig spritz and tobacco bitters, nutty sweetness from the black walnut and Benedictine, and a backbone of rye spice and blended Scotch.