Fall Cocktail Trends: Smoked Cocktails

There’s something in the air this season. Perhaps, the transition into autumn is what’s making things hazy. Or perhaps, it’s the smoked drinks emerging on some of the best bar and restaurants’ cocktails lists this season.

Smoke can take many forms in a cocktail including smoking the glass, introducing bitters, adding smoky spirits, and even using liquid smoke. 

From the “Smoke on the Water” at Botanist which uses Mezcal and Cedar Smoke, to Brix and Mortar’s “Onoda Old Fashioned” which makes use of a Smoky Pear Bitters and smoked star anise to “Smoke and Mirrors” at The Diamond which uses smoke three ways (Mezcal, Hickory Smoked glass and smoke and oak bitters), bars are definitely sending out smoke signals to draw guests in.

Smoke + Mirrors (Currently available at The Diamond)

25 ml Premium Bourbon (Right now we’re using Weller Special Reserve)
25 ml Espadin Mezcal
15 ml Cynar
10 ml Apricot Syrup
1 straw Ms. Better’s Smoke + Oak Bitters

Smoke the glass using hickory wood chips. Stir down ingredients in a mixing glass and place into a sidecar vessel. Reveal smoke from cocktail glass table side and pour drink over smoke into the glass.