Smoked Whiskey Cocktail Ideas to Try
Smokey Sour
A twist on the traditional Whisky Sour, this drink adds smoke and two additional types of syrup, cinnamon syrup, and a lapsang souchong tea syrup. This twist on the classic was created by Jim Kearns, a New York City bartender with a passion for whisky cocktails.
This cocktail uses Tincup Whisky. This is a blend of high-rye bourbon from Indiana and American Style malt whisky from Colorado. While this is readily available from most stores, if you can’t get your hands on it then you can easily substitute it for another bourbon, or rye.
While this recipe is easy to make, making the two syrups takes the longest. The recipe calls for making a large amount of both syrups, which will last around two weeks in the fridge. As a result, unless you plan on creating a huge amount during the week, making the drink in large batches—say, for entertaining visitors—is better.
Once you’ve made enough Smoky Sours, you can try making different beverages with the syrups. For example, the smoky tea syrup may add depth to your favorite Bourbon Old Fashioned recipe, while the cinnamon syrup is ideal for fall cocktails.
If you aren’t planning on making the syrups yourself though, with a bit of hunting you’re sure to be able to find them in shops.
Ingredients:
- 2 oz Tincup Whiskey
- 3/4 oz lemon juice
- 1/2 oz cinnamon bark syrup
- 1/4 oz lapsang souchong tea
- 1 egg white
- In a shaker, combine the whiskey, lemon juice, cinnamon bark syrup, lapsang souchong tea syrup, and egg white. Shake vigorously without ice
- Add ice and shake until it is well chilled
- Double strain into a whiskey glass
- Enjoy!
How To Make Cinnamon Bark Syrup
In a saucepan, combine 1 cup turbinado sugar and 1 cup water. Bring to a boil, stirring constantly until the sugar is completely dissolved, then reduce to a low heat and continue to simmer for two minutes. Remove the pan from the heat, add 2 cinnamon sticks, and set aside for at least two hours, covered. Place the strained liquid in an airtight container. This syrup keeps for up to two weeks in the refrigerator.How To Make Lapsang Souchong Tea Syrup
In a saucepan, combine 1 pound turbinado sugar and 2 1/4 cup water. Bring to a boil, stirring constantly until the sugar is completely dissolved, then reduce to a low heat and continue to cook for two minutes. Remove the pan from the heat. Add 1 1/2 teaspoons (or three or four tea bags) double-strength lapsang souchong tea, covered, for at least two hours. Place the strained liquid in an airtight container. It keeps for up to two weeks in the refrigerator.Smoked Old Fashioned
A classic whisky cocktail, the smoked old fashioned is for the adventurous home bartender who is not afraid to play with fire. To make this drink you will need a cocktail smoker kit or gun, which can be bought online. This tool can be used to cold smoke food, and once you have added it to your kitchen you’ll be sure to find many uses for it.
Ingredients:
- 2 oz rye or bourbon
- 1 sugar cube
- 2-3 dashes angostura bitters
- 1 twist orange peel
- 1 cherry to garnish
- 1 large clear ice cube
- Smoke the garnishes (sugar, cocktail cherry, orange peel) for 2 minutes. It is much easier to smoke garnishes than liquid. Use the smoking gun to infuse the glass with smoke, then cover with a larger glass or pitcher to keep it in.
-
Muddle the smoked sugar cube with Angostura bitters in a short glass
-
Add the ice cube and pour in the rye or bourbon
-
Add the smoked orange and a cherry to garnish
-
Cover the cocktail glass with plastic wrap. Lift a small portion to insert he smoke infuser tube, and fill the glass with smoke. Allow to stand for one to two minutes. Remove the plastic wrap before serving. Enjoy!
Penicillin No. 2
This is another twist on a classic, as the Penicillin is one of the most popular smoked cocktails in the world. This version was created in New York City.
Ingredients:
- 2 oz blended scotch
- 3/4 oz lemon juice
- 1/4 oz honey simple syrup
- 1/4 oz ginger simple syrup
- candied ginger, to garnish
- 1/4 oz single malt scotch
- Add the lemon juice, both syrups, and the blended scotch into a shaker with ice, and shake until well-chilled
-
Strain into a glass over ice
-
Top with the Islay single malt scotch
-
Garnish with the candied ginger
-
Cover the cocktail glass with plastic wrap. Lift a small portion to insert he smoke infuser tube, and fill the glass with smoke. Allow to stand for one to two minutes. Remove the plastic wrap before serving. Enjoy!
Smoke Over Bloody Sands
A new take on the fancy blood and sand cocktail!
Ingredients:
- 2 oz Talisker Storm scotch whiskey
- 1 oz blood orange juice
- 3/4 oz cabernet sauvignon reduction (aged Cabernet Sauvignon Wine that should be reduced with allspice, cinnamon, and pure cane sugar and clove)
- 1 dash sour cherry jam
- 1 dash ardberg 10 float
- Add all ingredients except the Ardbeg to a cocktail shaker and shake with ice
- Strain mixture over one large cube of ice in a glass
- Float about 1/6 oz of the Ardbeg 10 on top of the cube
- Garnish with orange peel
Rising Sun Penicillin
Another twist on the penicillin, this one uses Japanese whisky to give it a unique flavor.
Ingredients:
- 2 oz Japanese whiskey
- 1/2 oz lemon juice
- 1/4 oz honey
- 1/2 oz ginger simple syrup
- 1/2 oz yuzu juice
- 1/2 oz whiskey (for float)
- 1 dash aromatic bitters
- honeycomb to garnish
- Add all ingredients to a shaker with ice and shake hard for a few seconds
- Strain over large ice cubes
- Float whiskey over the ice cubes
- Garnish with skewered honeycomb