5 Delicious Smoked Drinks That You Can Make at Home


Adding a smoky infusion to your cocktail is an easy way to impress your guests with your bartending skills and tantalize taste buds. Smoked cocktails acquire the flavor of whatever they’re smoked with and can be prepared using woods like hickory, maple and applewood or with your favorite cigar or tea leaves.

Ready to smoke? Try out one of these easy recipes at your next gathering.

Double Smoked Maple Old-Fashioned

We’d be crazy not to start with such a classic drink. This tasty recipe from The Inspired Home uses the sweetness of maple syrup juxtaposed with Angostura bitters and smoked whiskey to create a heavenly twist on a classic drink.

What you need

  • 2 oz bourbon
  • 2 dashes Angostura bitters
  • 2 tsp real maple syrup
  • Orange peel

What to do

  1. Smoke the bourbon (watch the above video for the technique).
  2. Build the old-fashioned in a rocks glass, with an ice cube, the maple syrup and bitters.
  3. Pour over smoked bourbon and stir gently.
  4. Garnish with orange peel.

Smoky Martini

Shaken or stirred may be great for secret agents, but the best cocktails are smoked. This masterful smoked martini from Men’s Journal is best served next to a fire pit, around good friends.

What you need

  • 2 oz Gin
  • 1 oz dry white vermouth
  • 2 drops liquid smoke
  • 1/2-inch-wide strip lemon zest

What to do

  1. Combine the gin, vermouth, liquid smoke and ice in a shaker, and stir vigorously.
  2. Strain into a chilled martini glass. Hold the lemon zest shiny-side down a couple of inches above the martini. Squeeze to release the oils, and then light a match and hold it under the zest to lightly char it. Drop the zest into the martini, and serve.

The Boulevardier

Created by Erskine Gwynne, a famed magazine editor in the 1920s, this tasty and refreshing drink has an interesting heritage. Similar in style to the Italian Negroni, this smoky whiskey-based cocktail is an easy one to add to your bartending repertoire.

What you need

  • 6 oz bourbon (rye can also be used)
  • 3 oz sweet vermouth
  • 3 oz Campari
  • Orange peel garnish

What to do

  1. Pour bourbon, vermouth and Campari into a cocktail shaker with ice and stir until very cold. Then pour into a container with a tightly fitting cork, ideally a glass decanter.
  2. Then pour (drink and smoke) into ice-filled cocktail classes. Add orange peel garnish and serve immediately.

The Smoked Cherry

Bourbon and brandy combine to make this smoky holiday treat. With the added tartness of the vermouth and the smokiness of cherry wood, this cocktail from Gastronom delivers a potent mixture of flavors.

What you need

  • 1 bar spoon or tbsp Campari
  • Cherrywood for smoking
  • 4 dashes cherry bitters
  • 1 1/2 oz bourbon
  • 1/4 oz freshly squeezed lemon juice
  • 1/2 oz sage simple syrup
  • 1/2 oz honey brandy
  • 1/2 oz white vermouth

What to do

  1. Put all ingredients into a mixing glass with ice.
  2. Stir until chilled.
  3. Place a large ice cube into a rocks glass.
  4. Strain liquid into the glass.
  5. Place the glass in a container for smoking.
  6. Smoke the cocktail with the cherry wood.

Absinthe and Mezcal with Smoked Rosemary

Mezcal is one of the trendiest liquors on the market right now. It’s smoky in nature, and the infusion of smoking rosemary combined with the unique flavors of absinthe makes this cocktail one to remember.

What you need

  • 1/2 oz absinthe
  • 2 oz Miel de Tierra Joven mezcal
  • 1 oz St. Elizabeth allspice dram
  • 2 dashes Angostura bitters
  • 1 rosemary sprig

What to do

  1. Pour absinthe into a rocks glass. Swirl to coat, and then pour out.
  2. Fill a cocktail shaker with ice, add mezcal, dram, and bitters. Shake, and strain into the glass.
  3. Add ice. Light rosemary with a lighter until smoking, and place it in the glass. Serve immediately.

The beauty of smoked cocktails is how easily they can be made at home using any kind of smoke. Play around with your favorite herbs, teas, woodchips or even cigars to create custom versions of these awesome cocktails.