Campfire Smoke Bourbon
Course: Recipes, Smoked BourbonCuisine: American
Servings
1
servingsPrep time
3
minutesTotal time
6
minutesA rugged yet refined experience that captures the essence of the great outdoors. This pour infuses the caramel warmth of high-proof bourbon with aromatic hickory smoke and a hint of maple, creating a drink that lingers on the palate like a memory of open skies and crackling embers.
Ingredients
2 oz High-Rye Bourbon (or Bottled-in-Bond for a bolder flavor)
0.25 oz Pure Maple Syrup (Grade A Dark preferred)
2 dashes Angostura Bitters
1 dash Orange Bitters
Wood Chips: Hickory (for a bacon-like, savory smoke) or Oak (for a vanilla-forward smoke)
Garnish: A strip of orange peel and a fresh sprig of rosemary
Ice: One large, clear king cube
Directions
- Prepare the Glass: Place your large ice cube into a heavy-bottomed rocks glass.
- The Build: In a separate mixing glass filled with regular ice, combine the bourbon, maple syrup, and both bitters. Stir gently for 20–30 seconds to chill and dilute slightly.
- Strain: Strain the mixture over the large king cube in your rocks glass.
- The Smoke Ritual:
– Place your cocktail smoker (chimney style) on top of the glass or place the glass inside a smoking cloche.
– Add a pinch of Hickory wood chips to the mesh guard.
– Ignite the chips with a torch until they are glowing red and the glass fills with dense white smoke.
– Cap the smoker and let the smoke sit in the glass for 30 to 45 seconds. (Any longer and the flavor may turn acrid). - The Garnish: Remove the smoker to release the cloud. Express the oils of the orange peel over the drink, run the peel around the rim, and drop it in. Clap the rosemary sprig between your hands to release its oils and place it next to the ice.
- Serve: Serve immediately while the smoke is still dancing on the surface.
Notes
- Wood Selection: If Hickory feels too intense, try Cherry Wood for a sweeter, milder smoke that pairs beautifully with the maple syrup.
- No Smoker? If you do not have a smoker kit, you can light a small piece of oak wood or a cinnamon stick on a fire-safe plate, capture the smoke with your overturned glass, and then quickly flip the glass over to build your drink.
- The Experience: The rosemary garnish isn’t just for looks; the scent of pine combines with the wood smoke every time you take a sip, simulating a forest atmosphere.