Smoked Old Fashioned
Where the grill and cocktails align: the Smoked Old Fashioned. The second in a series of my favorite smoked cocktails.
Seeing I’m surrounded by grills every day, it makes sense I have a special place in my heart for smoked cocktails. Not every cocktail benefits from those sweet puffs of smoke, but classic boozy connotations most certainly do.
Please note, a smoked cocktail should not be a gimmick. Yes, I give, I will pay extra for my cocktail to spend time in the “smoke chamber,” most often when on vacation, but it’s for the show, not the drink. Here, the smoke needs to be an ingredient, not just an add-on or in the case of the chamber, a side show.
The Smoke
Unlike my Smoked Manhattan, which brings smoke through the use of ice, my Smoked Old Fashioned brings the one-two punch of smoked ice AND smoked simple syrup. With those additions, the cocktail does take some planning to properly smoke and store the ingredients, but once done, your next smoked drink is only a few steps from the fridge and freezer.
Smoke, especially in the simple syrup, adds a surprising amount of sweetness on top of the already sugar-laden mixture. This is why I always use a rye whiskey to execute a proper balance.
The Whiskey
As mentioned, I prefer this cocktail with a rye whiskey and preferably 90 proof or more. For me, the additional spice notes and booziness are a must. And, as my good friend and whiskey phenom, Matt Kusek, pointed out. I’m using a Sazerac rye, which is more floral. Another win!
Adding smoke to cocktails is a fun way to make something old new again. Plus, it’s yet another reason to head outside and fire up the smoker, even when the weather is miserable.
Cheers!
Smoked Old Fashioned
Ingredients
Instructions
- Prepare the grill for indirect low heat (250º – 300º F.) If using charcoal, add wood chunks directly to the coals. If using gas, use a smoker box. I opted to use a pellet grill with cherry pellets.
- Combine water and sugar in a foil pan.
- Smoke the water filled pan over indirect heat for 1 to 2 hours, or until the water has noticeable taken on the smoke from the grill by changing colors.
- Remove from the grill and allow to cool. Fill a squeeze bottle with simple syrup and refrigerate.
- NOTE: To make smoked ice, fill the pan with only water and then once smoked, cool and then freeze into cubes.
- Take 2 to 3 smoked ice cubes and place in a kitchen towel. Smash on the countertop or with a mallet.
- Fill a mixing glass with smashed smoked ice. Add the rye, simple syrup, and bitters and stir for 10 seconds.
- Strain into a rocks glass either neat or with one ice ball.
- Garnish with an orange slice and serve.
