This Old Fashioned riff at popular restaurant TMACS, in the heart of Walla Walla in Washington state’s wine country, gets its smoky notes from a double dose of ice made with water that has been smoked with cherrywood chips. The cubes are stirred with the other ingredients to chill and dilute the drink, and the concoction is also served over a smoky cube.
“As the smoke flavor from the aromatic infusion dissipates, the cocktail slowly infuses with the water from the smoked ice and maintains the prominence of smoke throughout the entirety of the cocktail experience,” says owner Logan Thies. The orange flavor comes from Aperol, which replaces the orange rind in the original. “The brightening that the citrus oil introduces is beautiful, but I wanted to make the drink more defined and complex while staying true to its nature,” he says.
This recipe originally appeared as part of “4 Smart Ways to Smoke Your Bourbon Cocktails.”
- 2 1/2 oz Four Roses Kentucky straight bourbon
- 1/2 oz Aperol
- 2 dashes Addition rosemary cocktail spice bitters
- *Smoked ice cubes
- Garnish: Dehydrated rosemary sprig
- Garnish: Dehydrated orange wheel
Add all ingredients into a mixing glass with ice and stir until well-chilled.
Strain into an Old Fashioned glass over the smoked ice cubes.
Garnish with a dehydrated rosemary sprig and dehydrated orange wheel.
*Smoked ice cubes: Fill a smoker with cherrywood chips (or add a smoker box filled with cherrywood chips to a grill). Fill metal containers with water, set inside the smoker or grill, and close the lid. Smoke for 30 minutes or until desired flavor is achieved. Freeze the smoked water in ice cube trays.