MapleBourbon Smash WilliamsSonoma Bourbon Cocktails, Fall Cocktails
Instructions. Combine bourbon, flavored simple syrup, and bitters in cocktail shaker with ice. Shake for about 20 seconds and then strain in a whiskey glass. Add the Luxardo cherries, and then smoke the cocktail with the Aged & Charred Smoke Lid. Garnish with orange peel on rim or in the drink and enjoy.
Smoky Bourbon
Prepare your cocktail in the mixing glass or shaking tin. Gently lift the smoke-filled jar and immediately strain your cocktail into the jar. Seal the jar and gently swirl/agitate the cocktail within the jar for 30 seconds to a minute. Pour the cocktail into the prepared glass, garnish and serve.
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Mix: In a lowball glass add bourbon (or brandy), simple syrup, bitters and sprite (if using). Ice + Garnish: Add ice and garnish with orange peel and a cherry on a toothpick. Smoke: Take your SITOO cocktail smoker and place on top of the drink. Take the small top off and add a pinch or two of your smoking wood chips.
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13. Smoked Cinnamon Apple Cider Bourbon Smash Cocktail. The Smoked Cinnamon Apple Cider Bourbon Smash Cocktail is a perfect drink to warm you up during the chilly fall evenings. The cocktail is made with fresh apple cider, bold smokey bourbon, and a homemade cinnamon agave simple syrup that brings out the rich and robust caramel-like flavor.
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4. Smoked Rosemary Bourbon Sour Cocktail. Lazy afternoons and warm summer nights are all about leisurely sipping on this smoky bourbon sour. The contrast of sweet lemonade, smooth bourbon, and smoky rosemary is both refreshing and relaxing. When burning the rosemary, be careful not to overdo it. You want it to be smoky, not burned to a crisp.
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A Bourbon Martini is a delicious drink, as smoky bourbon works really well with the sweet vermouth. I like to add Angostura bitters to add a touch of spice, and some sour mix to balance out the sweet flavors in this cocktail. The result is a refreshing, sour, yet sweet and smoky cocktail that any bourbon lover will enjoy.
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Next, turn on your smoking gun and infuse the pitcher with smoke for 1-2 minutes; close the container with a piece of saran wrap so the smoke is trapped into the pitcher. Swirl the bourbon around and then pour it into a old fashioned glass filled with ice. Take the orange peel and swirl around the rim of the glass and then add to the drink.
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Crafted with cherrywood-smoked barley, this bourbon's enticing aroma of charred wood and caramelized sugar sets the stage for an extraordinary sensory journey. With each sip, the taste buds delight in a harmonious dance of sweet and smoky, creating an experience that is both refined and distinct, making it a standout among smoky bourbons.
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Pour your smoky drink into a glass and enjoy.If you plan to make smoked cocktails your specialty, consider buying a smoking gun. You can find one on Amazon for about $100. Place the smoking ingredient in the chamber at the top and use the hose to pour a controlled stream of smoke straight into your glass.The last option creates the most intense.
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1. Smoke Break. Los Angeles bartender Jake Larowe created this decadent Manhattan riff with a playful twist. The cocktail uses bourbon as the base, along with a split of cream sherry and sweet vermouth for some botanical depth and acidity, before finishing the liquid components of the drink with two types of bitters.
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Instructions. Place the sugar cube in a lowball glass and add the bitters. Place the cocktail cherry and orange peel in the glass. Fill the glass with smoke from the smoking gun and cover the glass with larger glass or pitcher. Wait 2 minutes, then release the smoke.
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The process takes some work, but makes for a drink with a lasting smoky flavor. INGREDIENTS. 2 oz. Buffalo Trace bourbon; โ oz. double-strength demerara syrup; 6 dashes Angostura bitters; 1 large smoked ice cube (recipe below) Smoked orange and lemon peels (recipe below) DIRECTIONS. Pour the bourbon, syrup, and bitters into a rocks glass.
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3/4 oz lemon juice. 1/2 oz cinnamon bark syrup. 1/4 oz lapsang souchong tea. 1 egg white. Instructions: 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.
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Cover the glass with a bigger glass or a glass pitcher after adding smoke with a smoking pistol. Smoke for two minutes more. To maximize the Smokey taste, add a second "booster" smoke by re-smoking the glass and covering it. Prepare the beverage of your choice. Add the bourbon and ice to the sugar and water and muddle.
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Instructions. In a cocktail shaker, add the sugar, 3 dashes of Angostura bitters, and water (if using). Stir to dissolve. Then add the ice cubes (NOT the smoked ice cube) and bourbon (or whiskey), and stir to combine. Alternatively, you shake to combine.
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Bourbon was practically destined for use in smoked cocktails. The fact that every bourbon barrel is charred on the inside links the flavor of bourbon to the char on the inside. Some bourbons taste mildly smoky, or have a slightly smoky finish. In general, though, bourbons are never as smoky as an Islay Scotch whisky or a great mezcal.
