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Oak Smoked Old Fashioned

One of my all-time favorites is the Oak Smoked Old Fashioned. It’s the oak smoke that pulls together the balance of sweet maple syrup and warm bourbon. Then, the orange bitters finish the concoction for a balance that makes every sip slightly unique. The smoked glass brings about the unexpected touch. If you’re in a hurry but want a drink that is this side of difference, give the following recipe a whirl.

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Oak Smoked Old Fashioned

Oak Smoked Old Fashioned

Prep Time: 5 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: Old Fashioned, smoked
Servings: 1
Author: Paul Kushner
Discover the unique Oak Smoked Old Fashioned. Try this recipe and enjoy a new twist on a classic cocktail.

Equipment

Ingredients

  • 2 slices of orange
  • 1/2 oz maple syrup
  • 3 dashes orange bitters
  • 2 oz bourbon
  • Oak wood chips for smoking

Instructions

Prepare the Smoker:

  • Place a handful of oak wood chips in a smoker or a smoking gun.
  • Light the chips until they begin to smoke.

Smoke the Glass:

  • Capture the smoke in an empty Old Fashioned glass by inverting the glass over the smoke source.
  • Allow the smoke to infuse the glass for about 30 seconds. Then, flip the glass back over.

Muddle the Orange:

  • Place one orange slice in the smoked glass.
  • Gently muddle the orange slice to release its juices and oils.

Mix the Drink:

  • Add 1/2 oz of maple syrup and 3 dashes of orange bitters to the glass.
  • Pour in 2 oz of bourbon.

Stir:

  • Add a large ice cube to the glass.
  • Stir the mixture gently for about 20-30 seconds until well chilled.

Garnish:

  • Garnish with the second orange slice.

Serve:

  • Enjoy your Oak Smoked Old Fashioned.
Tried this recipe?Leave a comment and let us know how it was!
Oak Smoked Old Fashioned
See also  Bourbon Apple Cider Fizz
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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