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Popular Smoked Cocktails You Can Make From Home

The craft of cocktail making is an ever-evolving art, where tradition meets innovation. Among the most intriguing trends in mixology is the creation of smoked cocktails. These beverages offer a sensory experience that goes beyond taste, engaging sight and smell to elevate the drinking experience.

The allure of smoked cocktails lies in their ability to infuse classic drinks with a mysterious, smoky charm, adding depth and complexity to each sip. For enthusiasts looking to explore this captivating trend, the good news is that you don’t need a professional bar setup. With some basic tools and a bit of creativity, you can replicate the sophisticated flavors of smoked cocktails right in your kitchen.

In this guide, we’ll show you the most popular smoked cocktail recipes that will enable you to bring the elegant drama of smoked cocktails to your home bar.

1. Smoked Manhattan

Smoked Manhattan

A timeless cocktail with a sweet but robust flavour that can withstand smoke. The Smoked Manhattan reimagines the classic Manhattan cocktail with a smoky flair. This version retains the original’s sweet and robust flavor, blending rye whiskey with sweet vermouth and cocktail bitters.

Served in an Old Fashioned glass and garnished with a cherry, the Smoked Manhattan offers a sophisticated, smoky experience for those who enjoy a traditional cocktail with an innovative edge.


• 2 parts rye

• 1 part sweet vermouth

• 2 dashes cocktail bitters


1. Pour rye, sweet vermouth and bitters into a cocktail glass with ice. Stir.

2. Pour into a smoke-filled jar, shake for 30 seconds and leave for 2-5 minutes.

3. Pour into an Old Fashioned glass and garnish with a cherry.

2. The Smoking Gun

The Smoking Gun cocktail is an innovative mix that marries the peaty depth of Islay single malt whisky with the freshness of lemon juice and the sweetness of simple syrup. Enhanced with the tropical zest of passion fruit and the rare spice of saffron, this drink is topped off with the silky texture of quail egg white. It’s a bold choice for the adventurous palate, offering a complex and layered taste experience.

Perfect for those who love a sophisticated and visually striking cocktail, The Smoking Gun is a celebration of unique flavors and textures in a glass.


• 1.33 oz Islay single malt whisky

• 0.67 oz Simple syrup

0.67 oz lemon juice

• 1,67 ounces of orange juice

• 0,83 oz Quail egg white

• 1,59 oz Passion fruit

• 0.04 oz Saffron

• 11.29oz Ice cubes


1. Fill a glass with ice to the top

2. Pour 0.7 oz of sugar syrup, 1.7 oz of orange juice and 0.7 oz of lemon juice into a shaker

3. Add 0.8 oz of quail egg whites and 1.3 oz of single malt Islay whisky

4. Shake gently without ice

5. Fill the shaker with ice cubes and shake once more

6. Strain into rocks glass

7. Garnish with saffron and half a passion fruit.

3. Orange Cranberry Smoked Cocktail

Orange Cranberry Smoked Cocktail

The Orange Cranberry Smoked Cocktail is a unique and flavorful drink that combines smoked cranberry and orange juices with vodka. The juices are smoked over a grill or smoker, then frozen into ice cubes, adding a rich, smoky depth to the cocktail.

Served with vodka and a fresh orange slice garnish, this cocktail offers a perfect balance of tart, sweet, and smoky flavors, making it an intriguing choice for any occasion.


• 1 1/2 cups cranberry juice

• 1/2 cup orange juice

For Orange Cranberry Smoked Cocktail:

• 4-5 smoked ice cubes

• 2 oz vodka

• 3-4 oz orange juice

• 1 orange slice for garnish


1. In an aluminium pan or cast iron skillet pour in the cranberry juice and orange juice.

2. Place pan into a preheated grill or smoker and close the lid.

3. Smoke at 225 for about 45 minutes.

4. Then carefully remove the pan and let liquid cool to room temperature.

5. Pour liquid into ice cube tray and freeze.

For Orange Cranberry Smoked Cocktail

1. In glass of choice, add the frozen smoked ice cubes.

2. Add vodka, orange juice, and stir.

3. Garnish with orange slice and serve.

4. The Boulevardier

The Boulevardier

The Boulevardier is a sophisticated cocktail that offers a smoky twist on the classic recipe. It’s a blend of bourbon (or rye), sweet vermouth, and Campari, stirred over ice and garnished with an orange peel. For an added dimension, the cocktail can be infused with smoke using a smoking gun and cherry wood shavings, creating a rich, aromatic experience.

This smoky variant is served in a glass decanter, allowing the flavors to meld beautifully. The Boulevardier is perfect for those who enjoy a classic cocktail with a unique, smoky flavor.


• 6 oz of bourbon (rye can also be used)

• 3 oz sweet vermouth

• 3 oz Campari

• Orange peel garnish


• Cocktail Shaker

• Smoke gun, optional

• Glass decanter with stopper, optional


1. Mix the bourbon, vermouth and Campari in a cocktail shaker with ice and stir until very cold. Strain into rocks glasses filled with ice. Add orange peel for garnish and serve immediately.

To add smoke:

1. Set up the smoking gun for each pack (fill with wood shavings – I recommend using cherry wood shavings, but apple or hickory also work well. The smoking gun listed here comes with the shavings included).

2. Pour bourbon, vermouth and Campari into a cocktail shaker with ice and shake until cold. Then pour into a container with a tightly fitting cork, ideally a glass decanter.

3. Insert the smoking gun tube into the mouth of the decanter. Ignite the pistol to fill the decanter with wood smoke. Remove the hose, cap the decanter tightly and leave it sealed for 6-8 minutes. Then pour (drink and smoke) into cocktail classes with ice. Add orange peel for garnish and serve immediately.

5. Smoked Ash Blonde

Smoked Ash Blonde

The Smoked Ash Blonde is a chic and elegant cocktail featuring a blend of Lillet blanc, Cointreau, and a hint of sweet vermouth. Its preparation involves shaking the ingredients over ice and then straining into a jar briefly infused with smoke, adding a subtle, smoky nuance to the drink.

Served in a coupe glass, this cocktail offers a sophisticated balance of flavors with a delicate smoky finish, perfect for those who enjoy a refined and aromatic drinking experience.


• 3 parts Lillet blanc

• 1 part Cointreau

• 1 splash sweet vermouth


1. Pour the Lillet and Cointreau into a tin with ice, then shake.

2. Strain into a smoke-filled jar, shake for 30 seconds and pour into a coupe glass.

Note: You only want to smoke for a few seconds.

6. The Smoky Old Man

The Smoky Old Man

The Smoky Old Man is a rich and aromatic cocktail that exudes sophistication. It combines Pendleton Midnight Whisky, sugar (or simple syrup), Angostura bitters, and a large smoked ice cube for a complex and smoky flavor profile. Garnished with smoked cherries and a slice of orange peel, this cocktail offers a delightful sensory experience, making it the perfect choice for those who appreciate the depth of a well-crafted whiskey cocktail with a smoky twist.


• ½ teaspoon sugar can also be substituted with simple syrup

• 3 dashes Angostura bitters works well

• 2 oz Pendleton Midnight Whisky works great

• 1 large smoked ice cube

• 2 smoked cherries Maraschino cherries are an acceptable substitute

• 1 slice of orange peel about 2 inches long

• Dash of club soda optional


1. In a cocktail shaker, add the sugar, bitters, whisky and some ice.

2. Shake well for about 10 seconds to dissolve the sugar.

3. Place the smoked ice cube in an old-fashioned glass and strain the drink into the glass.

4. Add 2 smoked cherries (or 1 maraschino cherry) and orange peel. Enjoy.

7. Rum & Smoke

Rum & Smoke

Rum & Smoke is a captivating cocktail that combines the richness of aged rum with the complexity of Oloroso sherry and the unique twist of Tempus Fugit Gran Classico Bitter Liqueur.

What sets this cocktail apart is the Smoked Rosemary Simple Syrup, which infuses a delightful smoky aroma and flavor. Garnished with a sprig of flamed rosemary, this cocktail offers a harmonious blend of ingredients, making it a must-try for those seeking a well-balanced and smoky libation with a touch of sophistication.


• 1 1/2 oz Aged Rum

• 3/4 oz Oloroso sherry

• 1/4 oz Tempus Fugit Gran Classico Bitter Liqueur

• 1 tablespoon Smoked Rosemary Simple Syrup*

• Garnish: Sprig of flamed rosemary


1. In a mixing glass, add all ingredients over ice and stir until chilled.

2. Strain into a glass with fresh ice.

3. Garnish with a sprig of flamed rosemary.

4. Cover with a glass dome and leave for 1-2 minutes, or until the cocktail is well smoked, before drinking.

*Smoked rosemary simple syrup: In a saucepan over medium heat, combine 1⁄2 cup sugar, 1⁄2 cup water, and the zest of 1 orange and stir until just below a boil. Remove from heat. Using a kitchen torch or lighter, ignite a sprig of rosemary until it begins to smoke on all sides. Place the smoking sprig in a casserole dish and leave to infuse, covered, for 20 minutes. Strain out the solids and store in the fridge for up to a week.

8. Smoked Gin Tonic

Smoked Gin Tonic

The Smoked Gin Tonic is a refreshing and aromatic twist on the classic G&T. It begins with smoked ice cubes, infusing a subtle smoky essence into the drink.

Combined with zesty lime wedges, citrusy gin, and high-quality tonic water, it creates a harmonious and revitalizing blend. Garnished with a thin lime wedge, this cocktail is a delightful choice for those who enjoy a crisp and smoky gin and tonic with a touch of citrus freshness.


• ice cubes, 10-15 smoked (see below)

• 1 lime, cut into 8 wedges

90ml gin, preferably citrusy (I used Brecon Botanicals)

• tonic water, preferably high quality (I used Fever Tree)

• 1 slice of lime, thin, cut in half (for garnish)


1. Squeeze the juice from two wedges per glass, then fill the glasses with the smoked ice cubes and the rest of the lime wedges

2. Add the gin and top up with the tonic. Garnish with half of the thin lime wedge and serve immediately

Brandon Schlette is a celebrated mixologist renowned for his innovative cocktails. With a flair for blending unique flavors, he's a master behind the bar, inspiring both patrons and aspiring bartenders with his creative approach and deep knowledge of mixology.

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