Source: Powerhouse Productions / Powerhouse Productions/CLEO TV
Instructions
Ingredients:
2 oz high-quality bourbon or rye whiskey (something smooth with depth, like Woodford Reserve Double Oak or Angel’s Envy)
1 oz maple syrup for a softer edge
2 dashes Angostura bitters
2 dashes orange bitters (optional, for brightness)
2 drops of Vanilla extract
1 large clear ice cube
For Garnish & Smoke:
Orange peel (expressed over the glass)
Maraschino cherry
Wood chips (cherrywood, oak, or pecan for smoking)
Method:
Place a large, clear ice cube into a heavy rocks glass. If you have a smoker box or smoking gun, get it set up with your chosen wood chips.
In a mixing glass, combine bourbon, demerara syrup, and bitters. Add ice and stir gently for 20–25 seconds until chilled and diluted.
Using a torch, light wood chips and capturing the smoke in a dome, smoking cloche, or directly into the glass with a smoking gun. Let the smoke sit in the glass for 20–30 seconds before pouring.
Strain cocktails over the smoked glass with ice. Express an orange peel over the top (flame it with a match for extra aroma if desired). Garnish with the orange peel twist and a cherry.
