Six Cocktail Receipes
Classic builds and modern twists, each paired with the wood chip that brings out its best. Follow the recipe once, then make it your own.
Apple Smoked Whiskey Sour
Apple smoke lifts the citrus and softens the bourbon into something unexpectedly bright.
- 2 oz bourbon
- ¾ oz fresh lemon juice
- ½ oz honey syrup
- 1 egg white
- Apple wood smoke
- Dry shake all ingredients without ice
- Shake again with ice
- Strain into a coupe glass
- Smoke the surface with apple wood before serving
Apple Smoked Espresso Martini
An unexpected pairing — apple's gentle fruitiness cuts through the bitterness of the espresso instead of competing with it.
- 1½ oz vodka
- 1 oz fresh espresso
- ½ oz coffee liqueur
- ½ oz simple syrup
- Apple wood smoke
- Shake hard with ice
- Double strain into a chilled coupe
- Smoke under a cloche for 30 seconds
- Lift and serve with 3 coffee beans
Walnut Smoked Manhattan
Walnut's earthy, slightly bitter nuttiness deepens the vermouth and rye into something closer to a fireside drink.
- 2 oz rye whiskey
- 1 oz sweet vermouth
- 2 dashes Angostura bitters
- 1 brandied cherry
- Walnut wood smoke
- Stir all ingredients with ice, 30 seconds
- Strain into a chilled coupe
- Smoke with walnut wood
- Garnish with the cherry
Walnut Smoked Rum Old Fashioned
Walnut's roasted, slightly bitter edge plays beautifully against dark rum's molasses sweetness — a less sweet take on the classic.
- 2 oz dark/aged rum
- ¼ oz demerara syrup
- 2 dashes orange bitters
- Orange peel
- Walnut wood smoke
- Stir sugar and bitters with a splash of water
- Add rum and a large ice cube, stir 20 seconds
- Express orange peel over the glass
- Smoke with walnut wood before serving
Oak Smoked Negroni
Oak is bold and structured — it makes the Negroni taste like it's spent time in a barrel.
- 1 oz gin
- 1 oz Campari
- 1 oz sweet vermouth
- Wide orange peel
- Oak wood smoke
- Stir all ingredients with ice, 30 seconds
- Strain into a rocks glass over a large ice cube
- Express orange peel over the surface
- Smoke with oak wood before serving
Cherry Smoked Whiskey & Ginger Highball
Cherry's soft, fruity-tart smoke turns a simple highball into something that tastes considerably more crafted.
- 2 oz whiskey (rye or bourbon)
- 4 oz ginger beer
- 2 dashes Angostura bitters
- Lime wheel
- Cherry wood smoke
- Build over ice: whiskey first, top with ginger beer
- Add bitters, stir once gently
- Smoke the surface under a cloche, 30 seconds
- Garnish with a lime wheel and serve
Getting the most from your smoker
- Smoke the glass, not the liquid — pour the drink in, and let it sit a moment before serving.
- Start light. Over-smoking mutes the spirit rather than enhancing it — you can always smoke again, but you can't take it back.
- For a bolder finish on apple or cherry, smoke the empty glass first, then smoke the finished drink again for 5–10 seconds.