Welcome, adventurous mixologists! Ready to elevate your home bar with bold, smoky flavors? This roundup of 20 smoked drink recipes is your ticket to crafting unforgettable cocktails. From charred citrus to smoldering herbs, we’ve gathered creative sips that push boundaries. Whether you’re a seasoned pro or a curious newbie, get ready to ignite your taste buds and impress your guests. Let’s dive into the smoky, spirited world of mixology!
Smoked Old Fashioned with Bourbon and Cherry
Elevate your cocktail game with this smoked twist on a classic. It combines bourbon’s warmth with cherry sweetness and aromatic smoke. Perfect for sipping slowly by the fire.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
For the cocktail:
– 2 oz bourbon
– 1 tsp simple syrup
– 2 dashes Angostura bitters
– 1 Luxardo cherry
For smoking:
– 1 small piece of applewood or hickory wood chip
– Ice cubes
Instructions
1. Place the wood chip in a smoking gun or on a heatproof surface in a small bowl.
2. Light the wood chip with a kitchen torch until it smolders and produces smoke, about 10 seconds.
3. In a mixing glass, combine 2 oz bourbon, 1 tsp simple syrup, and 2 dashes Angostura bitters.
4. Fill the mixing glass with ice cubes and stir vigorously for 30 seconds to chill and dilute the mixture.
5. Strain the mixture into a rocks glass filled with fresh ice cubes.
6. Immediately cover the glass with a lid or small plate and use the smoking gun to infuse smoke under the lid for 15 seconds.
7. Garnish with 1 Luxardo cherry by dropping it into the glass.
8. Serve immediately while the smoke aroma is still present.
Rich and complex, this cocktail offers a smooth bourbon base with a hint of sweetness and a lingering smoky finish. The cherry adds a touch of fruity depth that balances the bold flavors. Try serving it with a charcuterie board to complement the smoky notes.
Mezcal Smoked Paloma with Grapefruit and Lime
A smoky twist on the classic Paloma, this mezcal version balances citrus with a subtle char. Grapefruit and lime cut through the spirit’s intensity for a refreshing cocktail. It’s perfect for summer evenings or as a bold aperitif.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
For the cocktail:
– 2 oz mezcal
– 1 oz fresh grapefruit juice
– 0.5 oz fresh lime juice
– 0.5 oz simple syrup
– 2 oz grapefruit soda
– Ice cubes
For garnish:
– 1 grapefruit wedge
– 1 lime wedge
– Coarse salt (for rim)
Instructions
1. Rim a highball glass by rubbing a grapefruit wedge along the rim. Dip the rim into a plate of coarse salt to coat evenly.
2. Fill the glass with ice cubes to the top.
3. In a cocktail shaker, combine 2 oz mezcal, 1 oz fresh grapefruit juice, 0.5 oz fresh lime juice, and 0.5 oz simple syrup. Tip: Use a citrus juicer for maximum juice yield and less bitterness.
4. Add a handful of ice cubes to the shaker. Seal tightly and shake vigorously for 10-15 seconds until well-chilled.
5. Strain the mixture into the prepared glass over the ice. Tip: Double-strain through a fine mesh sieve for a smoother texture without pulp.
6. Top the glass with 2 oz grapefruit soda, pouring slowly to preserve carbonation.
7. Gently stir once with a bar spoon to combine without flattening the soda.
8. Garnish with the remaining grapefruit wedge and lime wedge on the rim. Tip: Lightly torch the garnish edges with a kitchen torch for a smoky aroma that complements the mezcal.
Kick back with this vibrant drink—its effervescent fizz contrasts with mezcal’s earthy smoke, while the salted rim enhances the citrus tang. Serve it over crushed ice for a quicker chill, or pair with spicy snacks to balance the heat.
Smoked Rosemary Gin Fizz
Forget fussy cocktails. This Smoked Rosemary Gin Fizz is bold, aromatic, and surprisingly simple to craft at home. It combines herbal gin with a smoky rosemary infusion for a complex, refreshing drink.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
For the Rosemary Simple Syrup
– 1/2 cup granulated sugar
– 1/2 cup water
– 2 fresh rosemary sprigs
For the Cocktail
– 4 oz London dry gin
– 2 oz fresh lemon juice
– Club soda, chilled
– Ice cubes
Instructions
1. Combine 1/2 cup sugar, 1/2 cup water, and 2 rosemary sprigs in a small saucepan over medium heat.
2. Stir constantly until the sugar fully dissolves, about 3 minutes. Tip: Do not let the syrup boil to preserve the rosemary’s delicate flavor.
3. Remove the saucepan from heat and let the syrup steep for 30 minutes to infuse.
4. Strain the syrup through a fine-mesh sieve into a jar, discarding the rosemary sprigs. Let it cool completely.
5. Fill two highball glasses with ice cubes.
6. Pour 2 oz of gin and 1 oz of the cooled rosemary syrup into each glass.
7. Add 1 oz of fresh lemon juice to each glass. Tip: Use a citrus juicer for maximum yield and no seeds.
8. Stir the mixture in each glass with a bar spoon for 15 seconds to combine and chill.
9. Top each glass with chilled club soda, leaving about 1/2 inch of space at the rim.
10. Gently stir once more to integrate. Tip: Stir gently to preserve the soda’s effervescence.
You’ll notice a crisp, effervescent texture with a pronounced herbal aroma from the smoked rosemary. The gin’s botanicals shine through the balanced sweet-tart profile. Serve it alongside sharp cheeses or as a sophisticated aperitif before a hearty meal.
Hickory-Smoked Whiskey Sour
Nothing beats a smoky twist on a classic cocktail. Hickory-smoked whiskey sours bring warmth and complexity to your glass. They’re perfect for winter evenings or holiday gatherings.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– For the cocktail:
– 4 oz bourbon whiskey
– 2 oz fresh lemon juice
– 1 oz simple syrup
– 2 dashes Angostura bitters
– 1 cup ice cubes
– For garnish:
– 2 lemon wheels
– 2 maraschino cherries
Instructions
1. Place 1 cup of ice cubes in a cocktail shaker.
2. Add 4 oz bourbon whiskey, 2 oz fresh lemon juice, 1 oz simple syrup, and 2 dashes Angostura bitters to the shaker.
3. Shake vigorously for 15 seconds until the shaker feels frosty.
4. Strain the mixture into two rocks glasses filled with fresh ice.
5. Garnish each glass with 1 lemon wheel and 1 maraschino cherry.
6. Serve immediately.
For a smoky flavor, use a smoking gun with hickory chips before shaking. Fresh lemon juice is key—avoid bottled juice for brighter taste. Chill your glasses beforehand to keep the drink colder longer. Finally, the cocktail balances sweet, sour, and bitter notes with a smooth whiskey base. Its smoky aroma enhances the classic profile. Try serving it alongside charcuterie or as a festive holiday drink.
Applewood-Smoked Maple Bourbon Cocktail
You’ll find this cocktail delivers a sophisticated balance of smoky, sweet, and boozy notes. It’s perfect for holiday gatherings or a cozy night in. Let’s get mixing.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– For the cocktail base: 4 oz bourbon, 2 oz maple syrup, 1 oz fresh lemon juice
– For the applewood smoke: 1 small applewood smoking chip
– For serving: 2 large ice cubes, 2 lemon twists
Instructions
1. Place one applewood smoking chip in a smoking gun or handheld smoker.
2. Pour 4 oz of bourbon into a cocktail shaker.
3. Add 2 oz of maple syrup to the shaker.
4. Squeeze 1 oz of fresh lemon juice into the shaker using a juicer for maximum yield.
5. Fill the shaker halfway with ice.
6. Seal the shaker tightly and shake vigorously for 15 seconds until well-chilled.
7. Light the applewood chip with a lighter until it smolders, then immediately extinguish any flame.
8. Place two old-fashioned glasses upside down over the smoking chip to trap the smoke for 30 seconds.
9. Add one large ice cube to each smoke-infused glass.
10. Strain the shaken cocktail mixture evenly into both glasses through a fine-mesh strainer to remove ice chips.
11. Garnish each glass with one lemon twist by twisting it over the drink to release oils, then placing it on the rim.
12. Serve immediately.
Here, the smoke clings to the chilled liquid, creating a aromatic first sip. Its flavor unfolds with bourbon warmth, maple sweetness, and a bright lemon finish. Try serving it alongside sharp cheeses to complement the smoky depth.
Smoked Cedar Plank Margarita
Hear me out: a margarita that gets its smoky essence from a cedar plank, not just a garnish. This recipe transforms the classic cocktail into a grilled, aromatic experience that’s perfect for summer gatherings. It’s bold, unexpected, and surprisingly simple to pull off.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the cedar plank
– 1 untreated cedar plank, about 12 inches long
– 2 cups water
For the margarita mixture
– 1 cup silver tequila
– 1/2 cup fresh lime juice
– 1/4 cup orange liqueur (like Cointreau)
– 1/4 cup simple syrup
– Ice cubes
For garnish
– 4 lime wedges
– Coarse salt (for rimming glasses)
Instructions
1. Soak the cedar plank in 2 cups of water for at least 1 hour to prevent burning.
2. Preheat a grill to 400°F over direct heat.
3. Pat the soaked plank dry with a paper towel to remove excess moisture.
4. Place the plank on the grill grate and close the lid.
5. Grill the plank for 5 minutes until it starts to smoke and char lightly.
6. Remove the plank from the grill using tongs and let it cool for 2 minutes.
7. In a cocktail shaker, combine 1 cup silver tequila, 1/2 cup fresh lime juice, 1/4 cup orange liqueur, and 1/4 cup simple syrup.
8. Add a handful of ice cubes to the shaker.
9. Shake vigorously for 15 seconds until the outside of the shaker feels frosty.
10. Rim four glasses with coarse salt by rubbing a lime wedge on the rims and dipping them in salt.
11. Strain the margarita mixture into the prepared glasses over fresh ice.
12. Garnish each glass with a lime wedge on the rim.
13. Serve immediately with the smoked cedar plank placed nearby to infuse the air with aroma.
Yes, the smoky cedar scent subtly enhances the bright citrus notes without overpowering them. The texture stays crisp and refreshing, ideal for sipping outdoors. For a creative twist, serve it alongside grilled shrimp or fish tacos to complement the woody undertones.
Chipotle-Smoked Pineapple Rum Punch
Let’s make a bold, smoky-sweet cocktail that’s perfect for a crowd. This punch combines chipotle’s heat with pineapple’s tropical sweetness and rum’s warmth. It’s a showstopper for any holiday party or summer gathering.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the smoked pineapple:
– 1 fresh pineapple, peeled, cored, and cut into 1-inch chunks
– 1 tbsp olive oil
– 1 tsp chipotle powder
For the punch base:
– 2 cups dark rum
– 1 cup pineapple juice
– 1/2 cup fresh lime juice (from about 4 limes)
– 1/4 cup simple syrup
– 4 cups ginger beer
– Ice, for serving
– Lime wedges and fresh mint sprigs, for garnish
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the pineapple chunks with 1 tbsp olive oil and 1 tsp chipotle powder until evenly coated.
3. Spread the pineapple in a single layer on the baking sheet. Tip: Arrange pieces with space between them to ensure even roasting and caramelization.
4. Roast the pineapple at 425°F for 15-20 minutes, flipping halfway, until edges are charred and caramelized.
5. Remove the pineapple from the oven and let it cool to room temperature for 10 minutes. Tip: Cooling prevents the punch from becoming watery when mixed.
6. In a blender, combine the cooled smoked pineapple, 2 cups dark rum, 1 cup pineapple juice, 1/2 cup fresh lime juice, and 1/4 cup simple syrup.
7. Blend on high speed for 30 seconds until smooth. Tip: Strain the mixture through a fine-mesh sieve if you prefer a smoother texture without pulp.
8. Pour the blended mixture into a large punch bowl or pitcher.
9. Stir in 4 cups ginger beer gently to combine.
10. Fill serving glasses with ice and pour the punch over it.
11. Garnish each glass with a lime wedge and fresh mint sprig.
Here’s a punch with a velvety texture from the blended pineapple, balancing smoky chipotle, tangy lime, and sweet rum. Serve it over crushed ice for a slushy variation, or pair it with spicy appetizers to complement the heat. The flavors deepen if chilled for an hour before serving.
Cherrywood-Smoked Negroni
Boldly smoky and bitter-sweet, this Cherrywood-Smoked Negroni elevates the classic cocktail with a rich, aromatic twist. It’s a sophisticated sipper that requires minimal effort for maximum impact. Perfect for impressing guests or enjoying a quiet evening.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
For the cocktail:
– 1 oz gin
– 1 oz sweet vermouth
– 1 oz Campari
For garnish:
– 1 orange peel
For smoking:
– 1 small piece cherrywood (about 1 inch square)
Instructions
1. Place the cherrywood piece in a smoking gun or a small metal container.
2. Light the cherrywood with a torch until it smolders, producing smoke. Tip: Use a kitchen torch for precise control to avoid burning the wood.
3. Fill a rocks glass with one large ice cube.
4. Pour 1 oz gin, 1 oz sweet vermouth, and 1 oz Campari directly into the glass over the ice.
5. Stir the mixture with a bar spoon for 30 seconds until well-chilled. Tip: Stir gently to avoid diluting the cocktail too quickly.
6. Hold the smoking gun nozzle or cover the glass with a lid, then inject smoke into the glass for 10 seconds. Tip: Seal the glass with plastic wrap if using a lid to trap the smoke effectively.
7. Express the oils from the orange peel over the drink by twisting it above the glass.
8. Rub the orange peel around the rim of the glass and drop it in as garnish.
The result is a velvety, aromatic cocktail with a deep cherrywood essence that balances the bitter Campari and sweet vermouth. Serve it in a chilled glass to enhance the smoky aroma, or pair it with dark chocolate for a decadent contrast.
Smoked Vanilla Cold Brew Martini
You’ve likely tried cold brew and you’ve definitely had a martini, but combining them with a hint of smoke and vanilla creates something entirely new. This cocktail is a sophisticated, caffeinated twist perfect for evening entertaining or a weekend treat. It’s surprisingly simple to make with just a few key ingredients.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
For the cocktail:
– 1 cup strong cold brew coffee, chilled
– 4 oz vanilla vodka
– 2 oz coffee liqueur
– 1 oz simple syrup
For serving:
– Ice cubes
– 2 coffee beans (for garnish)
Instructions
1. Fill a cocktail shaker halfway with ice cubes.
2. Pour 1 cup of chilled cold brew coffee into the shaker.
3. Add 4 oz of vanilla vodka to the shaker.
4. Add 2 oz of coffee liqueur to the shaker.
5. Add 1 oz of simple syrup to the shaker.
6. Securely fasten the lid on the shaker.
7. Shake the mixture vigorously for 15-20 seconds until the outside of the shaker is frosty.
8. Strain the cocktail into two chilled martini glasses.
9. Gently wave a smoking gun with applewood chips over each glass for 5 seconds to infuse a smoky aroma. Tip: Hold the glass at a slight angle to capture the smoke.
10. Garnish each drink by floating 1 coffee bean on the surface.
With its silky, chilled texture, this martini delivers a bold coffee kick softened by sweet vanilla and a whisper of smoke. The clean, crisp finish makes it an ideal after-dinner drink. For a creative twist, rim the glasses with crushed espresso beans or serve it alongside dark chocolate truffles.
Oak-Smoked Bloody Mary with Spiced Rim
Forget bland cocktails—this oak-smoked Bloody Mary packs bold flavor with a spicy kick. It’s a showstopper for brunch or evening gatherings. Follow these sharp steps for a perfectly balanced drink.
Serving: 1 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– For the spiced rim:
– 1 tbsp coarse salt
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– For the cocktail:
– 4 oz tomato juice
– 2 oz vodka
– 1 tbsp Worcestershire sauce
– 1 tsp prepared horseradish
– 1/2 tsp hot sauce
– 1/4 tsp celery salt
– 1/4 tsp black pepper
– 1 lemon wedge
– 1 cup ice cubes
– 1 oak wood chip (for smoking)
Instructions
1. Combine 1 tbsp coarse salt, 1 tsp smoked paprika, and 1/2 tsp cayenne pepper on a small plate.
2. Rub the rim of a highball glass with the 1 lemon wedge to moisten it.
3. Dip the moistened rim into the spice mixture to coat it evenly. Tip: Press firmly for a thick, even layer that won’t flake off.
4. Fill the glass with 1 cup ice cubes and set it aside.
5. In a cocktail shaker, add 4 oz tomato juice, 2 oz vodka, 1 tbsp Worcestershire sauce, 1 tsp prepared horseradish, 1/2 tsp hot sauce, 1/4 tsp celery salt, and 1/4 tsp black pepper.
6. Secure the lid on the shaker and shake vigorously for 15 seconds until well-chilled. Tip: Shake until the shaker feels frosty to ensure proper dilution and temperature.
7. Strain the mixture into the prepared glass over the ice.
8. Place 1 oak wood chip in a smoking gun or handheld smoker.
9. Ignite the chip and direct the smoke into the glass, covering it with a lid or plate for 30 seconds to infuse. Tip: Use fresh oak chips for a clean, smoky aroma without bitterness.
10. Garnish with the used lemon wedge or additional celery stalk if desired.
Smoky oak notes meld with the tangy tomato base, while the spiced rim adds a fiery crunch. Serve it with crispy bacon or pickled vegetables for a savory twist that elevates any occasion.
Smoked Blackberry Bramble with Gin
Punch up your cocktail game with this sophisticated smoked blackberry bramble. It combines gin’s botanical notes with sweet-tart blackberries and a hint of smoke. The result is a visually striking drink that’s surprisingly easy to make at home.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– For the blackberry syrup:
– 1 cup fresh blackberries
– 1/4 cup granulated sugar
– 1/4 cup water
– For the cocktail:
– 4 oz gin
– 2 oz fresh lemon juice
– Ice cubes
– 2 sprigs fresh rosemary (for garnish and smoking)
– 2 lemon wheels (for garnish)
Instructions
1. Combine 1 cup blackberries, 1/4 cup sugar, and 1/4 cup water in a small saucepan over medium heat.
2. Mash the blackberries with a fork to release their juices, then bring the mixture to a simmer at 212°F.
3. Reduce heat to low and cook for 5 minutes, stirring occasionally until the sugar dissolves completely and the berries break down.
4. Strain the syrup through a fine-mesh sieve into a bowl, pressing on the solids with a spoon to extract all liquid; discard the solids and let the syrup cool to room temperature.
5. Fill two rocks glasses with ice cubes.
6. Pour 2 oz gin and 1 oz lemon juice into each glass.
7. Add 1 oz of the cooled blackberry syrup to each glass and stir gently with a bar spoon for 15 seconds to combine.
8. Light one rosemary sprig with a kitchen torch until it smokes, then immediately invert a rocks glass over it to trap the smoke for 10 seconds; repeat for the second glass.
9. Garnish each drink with the smoked rosemary sprig and a lemon wheel.
The drink offers a velvety texture from the blackberry syrup, balanced by gin’s crispness and a subtle smoky aroma. Serve it immediately to enjoy the visual smoke effect, or pair it with dark chocolate for a decadent twist.
Pecan-Smoked Mint Julep
Hickory-smoked pecans and fresh mint transform this classic cocktail into a sophisticated sipper. This pecan-smoked mint julep offers a smoky, aromatic twist on the traditional recipe. It’s perfect for entertaining or a quiet evening on the porch.
Serving: 1 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
For the Smoked Pecans:
– 1/4 cup pecan halves
– 1 tsp hickory wood chips
For the Mint Julep:
– 8-10 fresh mint leaves
– 1 tsp granulated sugar
– 2 oz bourbon
– Crushed ice
Instructions
1. Place 1/4 cup pecan halves and 1 tsp hickory wood chips in a cold smoking device or a foil pouch with holes poked in it.
2. Smoke the pecans over low heat for 5 minutes until lightly fragrant and golden brown. Tip: Use a handheld food smoker for easiest control.
3. Remove smoked pecans from heat and let cool completely for 5 minutes.
4. In a julep cup or rocks glass, muddle 8-10 fresh mint leaves with 1 tsp granulated sugar until the mint is bruised and fragrant.
5. Add 2 oz bourbon to the glass and stir until the sugar is dissolved.
6. Fill the glass completely with crushed ice, packing it down firmly.
7. Garnish with the smoked pecan halves arranged on top of the ice. Tip: For extra flavor, lightly crush one pecan before garnishing.
8. Serve immediately with a straw. Tip: Chill your glass in the freezer for 10 minutes before making to keep the drink extra cold.
Unmistakably smoky from the hickory-kissed pecans, this julep has a rich, aromatic depth that complements the bright mint. The crushed ice melts slowly, gradually diluting the bourbon into a perfectly balanced sip. For a creative presentation, skewer additional smoked pecans and mint sprigs as a garnish.
Smoked Pear and Ginger Bourbon Smash
Holiday gatherings demand a standout cocktail that balances warmth and freshness. This smoked pear and ginger bourbon smash delivers both with minimal fuss. It’s a sophisticated yet approachable drink perfect for winter entertaining.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
For the smoked pear puree:
– 1 ripe pear, peeled and diced
– 1 tbsp honey
– 1 tsp smoked paprika
For the ginger syrup:
– 1/4 cup water
– 1/4 cup granulated sugar
– 2 tbsp fresh ginger, grated
For the cocktail:
– 4 oz bourbon
– 1 oz fresh lemon juice
– Ice cubes
– 2 sprigs fresh rosemary for garnish
Instructions
1. Combine diced pear, honey, and smoked paprika in a small saucepan over medium heat.
2. Cook for 5 minutes, stirring frequently, until pears soften and release juices.
3. Transfer mixture to a blender and puree until smooth. Tip: Let the puree cool slightly before blending to avoid steam buildup.
4. In a separate saucepan, combine water, sugar, and grated ginger.
5. Bring to a simmer over medium heat, stirring until sugar dissolves completely.
6. Remove from heat and let steep for 10 minutes. Strain through a fine-mesh sieve to remove ginger solids.
7. Fill two cocktail shakers halfway with ice cubes.
8. Add 2 oz bourbon, 1/2 oz lemon juice, 2 tbsp pear puree, and 1 tbsp ginger syrup to each shaker.
9. Shake vigorously for 15 seconds until well-chilled. Tip: Hold the shaker with both hands for a tight seal and maximum aeration.
10. Strain into two rocks glasses filled with fresh ice.
11. Garnish each glass with a rosemary sprig. Tip: Lightly slap the rosemary between your palms before adding to release its aromatic oils.
Kick back with this complex cocktail where the smoky pear melds seamlessly with spicy ginger. The bourbon’s oak notes anchor the bright citrus, creating a layered sip that evolves with each taste. Serve it alongside sharp cheeses or drizzle the extra pear puree over vanilla ice cream for a dessert pairing.
Mesquite-Smoked Tequila Sunrise
Zesty and smoky, this Mesquite-Smoked Tequila Sunrise reinvents a classic cocktail with a bold, grill-friendly twist. It combines the sweet-tart punch of orange and grenadine with the deep, aromatic smoke of mesquite, finished with a kick of tequila. Perfect for summer gatherings, it’s a showstopper that’s surprisingly simple to execute.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the Smoking Setup
– 1 cup mesquite wood chips
– 1 large heatproof bowl or smoker box
For the Cocktail Base
– 2 cups fresh orange juice
– 1/2 cup grenadine syrup
– 1 cup silver tequila
– Ice cubes
For Garnish
– 4 orange slices
– 4 maraschino cherries
Instructions
1. Soak 1 cup of mesquite wood chips in water for 30 minutes to prevent burning, then drain thoroughly.
2. Preheat a grill to 350°F, placing the wood chips in a heatproof bowl or smoker box on the grate.
3. Pour 2 cups of fresh orange juice into a heatproof pitcher and set it near the grill, uncovered.
4. Close the grill lid and smoke the orange juice for 10 minutes, until it absorbs a visible smoky aroma.
5. Remove the pitcher from the grill and let it cool to room temperature, about 5 minutes.
6. Fill four glasses with ice cubes to the top.
7. Divide the smoked orange juice evenly among the glasses.
8. Slowly pour 1/2 cup of grenadine syrup into each glass, allowing it to settle at the bottom for a sunrise effect.
9. Add 1/4 cup of silver tequila to each glass, pouring gently over the back of a spoon to layer it.
10. Garnish each drink with an orange slice and a maraschino cherry on the rim.
A vibrant and complex sip, this cocktail delivers a smooth smoky undertone that balances the bright citrus and sweet grenadine. The mesquite infusion adds a rustic depth, making it ideal for serving over crushed ice with a charred orange wheel on the side. Enjoy it chilled as a refreshing centerpiece at your next barbecue or patio party.
Smoked Apple Cider Hot Toddy
A cozy twist on a classic winter warmer, this smoked apple cider hot toddy combines sweet apple notes with smoky whiskey warmth. Perfect for chilly evenings by the fire, it’s a simple yet sophisticated drink that comes together in minutes. You’ll need just a few ingredients to create this comforting beverage.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
– For the cider base: 2 cups apple cider, 2 cinnamon sticks
– For the toddy: 4 oz bourbon whiskey, 2 tbsp honey, 2 tbsp lemon juice
– For garnish: 2 lemon slices, 2 whole cloves
Instructions
1. Pour 2 cups of apple cider into a small saucepan.
2. Add 2 cinnamon sticks to the saucepan.
3. Heat the mixture over medium heat until it reaches 180°F, about 3-4 minutes, stirring occasionally to prevent scorching.
4. Remove the saucepan from the heat.
5. Stir in 4 oz of bourbon whiskey.
6. Add 2 tbsp of honey to the mixture.
7. Squeeze in 2 tbsp of fresh lemon juice.
8. Stir all ingredients until the honey is fully dissolved, about 30 seconds.
9. Strain the hot toddy into two heatproof mugs to remove the cinnamon sticks.
10. Garnish each mug with a lemon slice studded with a whole clove.
11. Serve immediately while hot.
Lusciously smooth with a balanced sweet-tart flavor, this toddy features a subtle smoky undertone from the bourbon. The warm apple cider base melds perfectly with the spices, creating a velvety texture that coats the palate. For a creative twist, try serving it with a smoked salt rim or alongside spiced nuts for a festive touch.
Alderwood-Smoked Dark and Stormy
Hickory-smoked cocktails are having a moment, and this Alderwood-Smoked Dark and Stormy is the ultimate winter warmer. It combines the spicy kick of ginger beer with the deep, smoky aroma of alderwood for a complex, sippable drink. Forget the premade mixers—this is a cocktail you build from the ground up.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
For the Cocktail Base
– 4 oz dark rum (such as Gosling’s Black Seal)
– 8 oz ginger beer
– 1 oz fresh lime juice
– 2 tsp simple syrup
For the Smoke Infusion
– 1 small alderwood smoking chip
– 1 large ice cube (for serving)
Instructions
1. Place the alderwood smoking chip in a small, heatproof dish or a smoking gun chamber.
2. Ignite the chip with a kitchen torch until it smolders and produces smoke, about 15 seconds. Tip: Use a smoking gun for more controlled smoke if you have one.
3. Immediately cover the dish with an overturned rocks glass to trap the smoke inside for 30 seconds.
4. Fill the smoked rocks glass with one large ice cube.
5. Pour 2 oz of dark rum into the glass over the ice.
6. Add 1/2 oz of fresh lime juice to the glass.
7. Stir in 1 tsp of simple syrup. Tip: Make simple syrup by dissolving equal parts sugar and hot water, then cooling it completely.
8. Top the glass with 4 oz of ginger beer, pouring slowly to preserve the carbonation.
9. Gently stir the drink once with a bar spoon to combine. Tip: Avoid over-stirring to keep the smoke aroma from dissipating too quickly.
10. Repeat steps 3–9 to prepare the second serving.
Not overly sweet, this cocktail balances the rum’s richness with sharp ginger and a haunting smoke finish. The alderwood adds a campfire-like aroma without bitterness, making it perfect for sipping by a fireplace. For a creative twist, garnish with a candied ginger slice or serve it alongside spiced nuts.
Smoked Lavender Lemonade Vodka Spritz
Lavender lemonade gets a smoky, boozy twist in this spritz. It’s perfect for summer evenings or holiday gatherings. The floral notes balance the citrus and vodka beautifully.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– For the lavender simple syrup:
• 1 cup water
• 1 cup granulated sugar
• 2 tbsp dried culinary lavender
– For the drink:
• 1 cup fresh lemon juice (from about 4-6 lemons)
• 1 cup vodka
• 2 cups chilled sparkling water
• Ice cubes
• Lemon slices and fresh lavender sprigs for garnish
Instructions
1. Combine 1 cup water, 1 cup granulated sugar, and 2 tbsp dried culinary lavender in a small saucepan.
2. Heat the mixture over medium heat, stirring constantly until the sugar fully dissolves, about 3-5 minutes.
3. Remove the saucepan from heat and let the syrup steep for 30 minutes to infuse the lavender flavor.
4. Strain the syrup through a fine-mesh sieve into a jar or bowl, pressing on the lavender to extract all liquid; discard the solids.
5. Chill the lavender simple syrup in the refrigerator until cold, at least 1 hour.
6. Juice 4-6 lemons to yield 1 cup fresh lemon juice, straining out any seeds or pulp.
7. Fill a cocktail shaker halfway with ice cubes.
8. Add 1 cup vodka, 1 cup chilled lavender simple syrup, and 1 cup fresh lemon juice to the shaker.
9. Shake vigorously for 15-20 seconds until well-chilled and combined.
10. Fill four glasses with ice cubes.
11. Strain the shaken mixture evenly into the four glasses.
12. Top each glass with 1/2 cup chilled sparkling water, pouring slowly to preserve bubbles.
13. Garnish each drink with a lemon slice and a fresh lavender sprig.
Not overly sweet, this spritz has a crisp, effervescent texture with a subtle smoky aroma from the lavender. The vodka adds a smooth kick without overpowering the floral-citrus blend. Serve it over crushed ice for a slushier version or pair with grilled fruits for a festive touch.
Hickory-Smoked Espresso Martini
Venture beyond the classic cocktail with this bold fusion of smoky hickory and rich espresso. It’s a sophisticated, grown-up twist that’s surprisingly simple to craft at home. Perfect for impressing guests or treating yourself after a long day.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
For the Smoked Simple Syrup:
– 1 cup water
– 1 cup granulated sugar
– 1/4 cup hickory wood chips
For the Cocktail:
– 4 oz vodka
– 2 oz freshly brewed espresso, cooled to room temperature
– 2 oz coffee liqueur
– Ice cubes
– 3 coffee beans for garnish
Instructions
1. Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat.
2. Stir constantly until the sugar fully dissolves, about 3 minutes, then remove from heat.
3. Place 1/4 cup hickory wood chips in a smoker box or a foil pouch with holes poked in it.
4. Ignite the chips using a kitchen torch until they begin to smolder, about 30 seconds.
5. Immediately cover the saucepan with the syrup using a lid or foil to trap the smoke for 5 minutes—this infuses a deep smoky flavor.
6. Strain the syrup through a fine-mesh sieve into a jar and let it cool completely.
7. Fill a cocktail shaker with ice cubes to the halfway mark.
8. Add 4 oz vodka, 2 oz cooled espresso, 2 oz coffee liqueur, and 2 oz of the cooled hickory-smoked simple syrup to the shaker.
9. Shake vigorously for 15–20 seconds until the outside of the shaker feels frosty.
10. Strain the mixture into two chilled martini glasses using a Hawthorne strainer to catch any ice chips.
11. Garnish each glass with 3 coffee beans placed in the center.
Packed with a velvety texture and a robust flavor profile, this cocktail balances the earthy smokiness of hickory with the bold intensity of espresso. Serve it alongside dark chocolate truffles to enhance the rich coffee notes, or pair it with a charcuterie board for a savory contrast that highlights the smoky undertones.
Smoked Blood Orange Aperol Spritz
Holiday gatherings call for a cocktail that’s both festive and effortlessly cool. This smoked blood orange Aperol spritz delivers just that—a vibrant, bittersweet sip with a subtle smoky aroma that elevates the classic. It’s a showstopper that’s surprisingly simple to make.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– For the cocktail:
– 2 oz Aperol
– 3 oz prosecco
– 1 oz fresh blood orange juice
– 0.5 oz simple syrup
– For garnish:
– 1 blood orange slice
– 1 sprig fresh rosemary
Instructions
1. Chill a large wine glass by filling it with ice water for 2 minutes, then discard the water.
2. Pour 2 oz Aperol into the chilled glass.
3. Add 3 oz prosecco directly over the Aperol.
4. Squeeze 1 oz fresh blood orange juice into the glass using a citrus juicer.
5. Pour 0.5 oz simple syrup into the mixture.
6. Fill the glass with ice cubes, leaving about 0.5 inch of space at the top.
7. Gently stir the cocktail with a bar spoon for 10 seconds to combine without losing carbonation.
8. Hold a kitchen torch 2 inches above a fresh rosemary sprig for 5 seconds until it lightly smokes, then immediately invert it over the glass to capture the aroma.
9. Garnish with a fresh blood orange slice on the rim of the glass.
10. Serve immediately while the smoke aroma is still present.
Smoky rosemary infuses each sip with an earthy depth, balancing the bittersweet Aperol and tart blood orange. The effervescent prosecco keeps it light and refreshing, perfect for sipping outdoors on a crisp evening. Try pairing it with salty snacks like olives or charcuterie to contrast the citrus notes.
Walnut-Smoked Fig and Rum Sour
Mixing smoky walnut notes with sweet figs and bold rum creates a sophisticated cocktail that’s perfect for holiday gatherings. This walnut-smoked fig and rum sour balances rich, autumnal flavors with a bright citrus kick. Serve it chilled for a memorable drink.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– For the smoked fig syrup:
– 4 fresh figs, stems removed and quartered
– 1/2 cup water
– 1/2 cup granulated sugar
– 1/4 cup walnut pieces
– For the cocktail:
– 4 oz dark rum
– 2 oz fresh lemon juice
– 1 oz simple syrup (from above)
– 2 egg whites
– Ice cubes
– Walnut halves for garnish
Instructions
1. Toast 1/4 cup walnut pieces in a dry skillet over medium heat for 3–4 minutes, shaking often, until fragrant and lightly browned. Tip: Toasting enhances the nutty flavor without burning.
2. Combine toasted walnuts, 4 quartered figs, 1/2 cup water, and 1/2 cup sugar in a small saucepan.
3. Bring the mixture to a boil over high heat, then reduce to a simmer.
4. Cook for 5 minutes, stirring occasionally, until figs soften and syrup thickens slightly.
5. Strain the syrup through a fine-mesh sieve into a bowl, pressing on solids to extract liquid; discard solids. Tip: Strain while warm for easier handling.
6. Chill the fig-walnut syrup in the refrigerator for at least 10 minutes until cold.
7. Add 4 oz dark rum, 2 oz lemon juice, 1 oz chilled syrup, and 2 egg whites to a cocktail shaker without ice.
8. Dry-shake vigorously for 15 seconds to emulsify the egg whites and create foam.
9. Fill the shaker with ice cubes and shake again for 10–15 seconds until well-chilled.
10. Strain the cocktail into two chilled coupe glasses. Tip: Use a Hawthorne strainer to keep ice out while preserving foam.
11. Garnish each glass with a walnut half.
A velvety foam tops this drink, offering a smooth contrast to the bold, smoky-sweet base. The fig and walnut notes meld with the rum’s warmth, while lemon adds a refreshing zing. For a festive twist, rim the glasses with smoked salt or serve alongside cheese plates.
Summary
These twenty bold smoked drink recipes are truly a treasure trove for any adventurous home mixologist. They offer a fantastic way to elevate your cocktail game with unique, smoky flavors. We’d love for you to try them out! Let us know which one becomes your favorite in the comments below, and don’t forget to share this article on your Pinterest boards to inspire fellow cocktail enthusiasts.
