2 ounces bourbon (we used Basil Haydens)
1 teaspoon smoked Demerara syrup (recipe below)
3 dashes angostura bitters
1 orange peel
1 preserved cherry
Stir bourbon, syrup, and bitters over ice. Strain into a rocks glass with 1 large ice cube. Garnish with orange peel and cherry.
2 cups demerara sugar
1 cup water
1 cinnamon stick
3 oz hickory wood chips, soaked
10 oz lump charcoal
Combine sugar and water in a saucepan. Cook over medium heat until sugar is fully dissolved- do not allow mixture to come up to a boil. Transfer simple syrup to a 1/3 sized hotel pan.
Prepare and ignite charcoal for smoker (we used an Electrolux Skyline Premium S combi oven). Once charcoal has come to an ember, add to the smoker at 200 degrees. Place cinnamon stick and hickory chips on top of the charcoal. Allow syrup to smoke for 30 minutes. Remove from oven and chill.
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