Hey there, cocktail enthusiasts! Have you ever wanted to add a touch of smoky intrigue to your drink repertoire? We’ve gathered 18 bold smoked drink recipes that bring a sultry, complex twist to classic sips. From mezcal masterpieces to smoked old-fashioneds, these creations are perfect for impressing guests or elevating your own happy hour. Ready to explore? Dive into the list and discover your new favorite smoky sip!
Smoked Old Fashioned Cocktail
Gosh, I discovered this smoked old fashioned at a cozy speakeasy last winter and have been perfecting my home version ever since—it’s become my go-to for impressing guests or just unwinding after a long day. There’s something magical about that smoky aroma mingling with the rich, bittersweet notes that makes every sip feel like a special occasion. Trust me, once you try this, you’ll never go back to the standard version.
Ingredients
– 2 ounces of your favorite bourbon whiskey
– 1 sugar cube (or about 1 teaspoon of granulated sugar if you’re out)
– A couple of dashes of aromatic bitters
– A splash of water (just enough to help dissolve the sugar)
– A big ice cube or a few smaller ones
– An orange peel for that citrusy flair
– A smoking chip (like hickory or applewood) and a kitchen torch for the smoky magic
Instructions
1. Place the sugar cube in an old fashioned glass and saturate it with 2–3 dashes of aromatic bitters. 2. Add a splash of water (about 1 teaspoon) to the glass and muddle the sugar cube until it’s fully dissolved—no gritty bits left! 3. Pour 2 ounces of bourbon directly into the glass over the sugar mixture. 4. Carefully light your kitchen torch and hold the flame to a smoking chip for 10–15 seconds until it begins to smolder and release smoke. 5. Immediately invert the glass over the smoking chip to trap the smoke inside for about 30 seconds, letting that smoky flavor infuse the drink. 6. Remove the glass, add one large ice cube (or a handful of smaller ones if that’s what you have), and stir the cocktail gently for 20–30 seconds until it’s nicely chilled. 7. Express the oils from an orange peel over the drink by twisting it sharply above the glass, then drop the peel in as a garnish. Cheers! Crafting this cocktail rewards you with a velvety, complex sip where the smokiness wraps around the bourbon’s warmth and the orange zest brightens every mouthful. I love serving it alongside dark chocolate or a charcuterie board to let those deep flavors shine together.
Smoked Whiskey Sour
Huddled around the campfire last fall, I first discovered the magic of adding a smoky twist to classic cocktails when my friend Dave accidentally charred some lemon peels—and thus my obsession with smoked whiskey sours was born!
Ingredients
– 2 ounces of your favorite bourbon whiskey
– A good squeeze of fresh lemon juice (about 1 ounce)
– ¾ ounce of simple syrup
– 1 fresh egg white
– A couple of hearty ice cubes
– A splash of aromatic bitters
– 1 lemon wheel for garnish
– A small handful of applewood chips for smoking
Instructions
1. Pour 2 ounces of bourbon whiskey into your cocktail shaker. 2. Squeeze approximately 1 ounce of fresh lemon juice directly into the shaker (tip: roll the lemon on the counter first to maximize juice yield). 3. Add ¾ ounce of simple syrup to the shaker. 4. Carefully separate 1 fresh egg white and add it to the mixture (tip: use fresh eggs for the best froth). 5. Secure the shaker lid tightly and dry shake vigorously for 15 seconds to emulsify the egg white. 6. Add 2-3 large ice cubes to the shaker and shake again for exactly 10 seconds until frost forms on the outside. 7. Strain the cocktail into a rocks glass filled with fresh ice. 8. Lightly toast a small handful of applewood chips with a kitchen torch until smoking, about 30 seconds. 9. Immediately cover the glass with a lid or small plate to trap the smoke for 1 full minute. 10. Remove the cover and add a splash of aromatic bitters directly onto the foam. 11. Garnish with a fresh lemon wheel perched on the rim. The velvety foam cap gives way to that incredible smoky aroma that completely transforms each sip—I love serving these in vintage glasses with a side of spicy nuts to complement the complex flavors.
Smoked Mezcal Margarita
Last weekend, I was hosting a small gathering on my patio when my friend brought over a bottle of artisanal mezcal that completely changed my margarita game. Let me tell you, this smoked mezcal margarita has become my new signature cocktail for autumn evenings—it’s got that perfect balance of smoky depth and bright citrus that makes you want to linger outside just a little longer.
Ingredients
- 2 ounces of that good smoky mezcal
- 1 ounce of fresh lime juice (seriously, don’t even think about the bottled stuff)
- ¾ ounce of orange liqueur
- ½ ounce of simple syrup
- A generous pinch of coarse sea salt for the rim
- A couple of ice cubes for shaking
- One fresh lime wheel for garnish
Instructions
- Run your lime wedge around the rim of your favorite cocktail glass to moisten it completely.
- Spread your coarse sea salt on a small plate and dip the moistened glass rim into it, twisting gently to create an even salt crust.
- Measure exactly 2 ounces of mezcal into your cocktail shaker—this smoky spirit is the star, so don’t be shy.
- Add 1 ounce of freshly squeezed lime juice to the shaker (tip: roll your limes on the counter first to get maximum juice).
- Pour in ¾ ounce of orange liqueur, which adds that beautiful citrus sweetness to balance the smoke.
- Measure ½ ounce of simple syrup into the shaker—this is your sweetener, so adjust if you prefer less sweetness.
- Drop in a couple of ice cubes (tip: use one large cube instead of several small ones to prevent over-dilution).
- Secure the lid tightly on your shaker and shake vigorously for exactly 15 seconds until the outside feels frosty.
- Strain the mixture into your prepared salt-rimmed glass filled with fresh ice.
- Garnish with a fresh lime wheel perched on the rim (tip: make a small cut in the lime wheel so it sits perfectly).
Nothing beats that first sip where the smoky mezcal hits your palate, followed by the bright lime and subtle sweetness. The salt rim creates this incredible savory contrast that makes you want to take another sip immediately. I love serving these with grilled pineapple slices—the caramelized fruit plays beautifully with the cocktail’s smoky character.
Smoked Cherry Bourbon Smash
Last summer, I discovered the magic of smoked cherries during a backyard barbecue at my neighbor’s house, and I’ve been obsessed with incorporating that smoky sweetness into cocktails ever since. There’s something about that charred fruit flavor that pairs perfectly with bourbon’s warmth, creating a drink that feels both sophisticated and completely approachable for casual gatherings.
Ingredients
- 2 cups of fresh cherries, pitted
- 1/4 cup of brown sugar
- 4 ounces of your favorite bourbon
- Juice from 1 large lemon (about 3 tablespoons)
- A generous splash of club soda
- A couple of fresh mint sprigs
- Ice cubes to fill your glass
Instructions
- Preheat your grill to 400°F and place cherries in a single layer on a grill-safe pan or skillet.
- Grill cherries for 8-10 minutes, turning them halfway through, until they’re slightly charred and release their juices. Tip: Don’t overcrowd the pan—this ensures even smoking and prevents steaming.
- Transfer the hot grilled cherries to a cocktail shaker and muddle them firmly for about 30 seconds to release all those smoky juices.
- Add the brown sugar to the shaker and muddle again for another 15 seconds until the sugar dissolves into the cherry mixture.
- Pour in the bourbon and fresh lemon juice, then fill the shaker halfway with ice cubes.
- Shake vigorously for 20 seconds until the outside of the shaker feels frosty cold. Tip: A proper shake incorporates the flavors and creates a nice froth from the fruit pulp.
- Strain the mixture through a fine mesh strainer into a glass filled with fresh ice to remove any cherry pulp bits.
- Top with a generous splash of club soda and gently stir twice with a bar spoon to combine.
- Garnish with a fresh mint sprig by slapping it between your palms first to release its aroma. Tip: Slapping rather than muddling the mint keeps it from turning bitter in your drink.
Kind of magical how the smoky cherry flavor melds with the bourbon’s oakiness, creating this velvety texture that’s both robust and refreshing. The charred fruit notes really shine through, making it perfect for serving in mason jars with extra grilled cherries skewered on cocktail picks—your guests will keep coming back for “just one more” all evening long.
Smoked Pineapple Rum Punch
Zesty tropical flavors have been my go-to for summer entertaining ever since that unforgettable Hawaiian vacation where I first tasted smoked pineapple. After plenty of backyard experiments, I’ve perfected this smoked pineapple rum punch that always disappears faster than I can make it.
Ingredients
- 1 whole fresh pineapple
- 2 cups of dark rum
- 1 cup of fresh lime juice (about 6-8 limes)
- 1/2 cup of simple syrup
- A couple of dashes of aromatic bitters
- A generous handful of fresh mint leaves
- Plenty of ice cubes
Instructions
- Preheat your smoker to 225°F using fruitwood chips like apple or cherry for the best flavor.
- Slice the pineapple into 1-inch thick rings, leaving the skin on to help hold their shape during smoking.
- Place pineapple rings directly on the smoker grate and smoke for 45 minutes until they develop a golden-brown color and smoky aroma.
- Remove pineapple from smoker and let cool completely to room temperature, about 20 minutes.
- Once cooled, peel the skin off each pineapple ring and cut the flesh into small chunks.
- In a large pitcher, muddle half of the smoked pineapple chunks with the mint leaves until well crushed and fragrant.
- Add the remaining smoked pineapple chunks, dark rum, fresh lime juice, simple syrup, and bitters to the pitcher.
- Stir the mixture vigorously for 30 seconds until everything is well combined and the simple syrup is fully dissolved.
- Fill serving glasses three-quarters full with ice cubes before pouring the punch mixture over the ice.
- Garnish each glass with a small mint sprig and serve immediately.
Amazingly complex with that subtle smokiness playing against the bright pineapple and lime, this punch has a beautifully balanced sweetness that never overpowers. The texture is wonderfully smooth with little bits of smoked pineapple adding delightful texture surprises in every sip—try serving it in hollowed-out pineapple halves for that extra tropical flair that always impresses guests.
Smoked Apple Cider Hot Toddy
As the crisp autumn air settles in, I find myself craving warm, comforting drinks that fill the kitchen with nostalgic aromas. After experimenting with various fall cocktails, I’ve perfected this smoked apple cider hot toddy that’s become my go-to for cozy evenings by the fire. There’s something magical about how the smoky notes mingle with the sweet apple cider that instantly transports me back to childhood apple-picking adventures.
Ingredients
– A couple of cups of fresh apple cider
– A generous splash of bourbon (about 2 ounces)
– A tablespoon of honey
– A cinnamon stick
– A couple of whole cloves
– A thin slice of fresh orange
– A small handful of applewood smoking chips
Instructions
1. Pour 2 cups of apple cider into a small saucepan and place it over medium heat.
2. Add the cinnamon stick, whole cloves, and orange slice to the saucepan.
3. Heat the mixture until it reaches 160°F on a kitchen thermometer, which should take about 5-7 minutes.
4. While the cider heats, prepare your smoking setup by placing applewood chips in a smoking gun or handheld smoker.
5. Remove the saucepan from heat once it reaches temperature and stir in 1 tablespoon of honey until fully dissolved.
6. Carefully pour the hot cider mixture into your favorite heatproof mug, leaving about an inch of space at the top.
7. Add 2 ounces of bourbon to the mug and give it a gentle stir.
8. Cover the mug with plastic wrap or a small plate and use your smoking device to fill the space with applewood smoke for 15-20 seconds.
9. Immediately remove the cover and serve the drink while the smoke aroma is still present.
10. Garnish with the cinnamon stick from the saucepan for stirring.
Here’s what makes this hot toddy truly special: the smoke creates an incredible campfire-like aroma that enhances the apple flavors beautifully. The warmth of the bourbon balances perfectly with the sweet honey and tart orange, creating layers of flavor that unfold with each sip. For an extra festive touch, I sometimes rim the mug with cinnamon sugar or serve it with a baked apple slice floating on top.
Smoked Maple Bourbon Sour
Oh my goodness, you guys – I first tried this cocktail at a cozy fall bonfire last year, and I’ve been obsessed with recreating that smoky-sweet magic ever since. It’s the kind of drink that makes you want to curl up in your favorite sweater and watch the leaves turn.
Ingredients
- 2 ounces of your favorite bourbon
- 1 ounce of fresh lemon juice (seriously, squeeze it yourself – it makes all the difference!)
- 3/4 ounce of real maple syrup
- Just a splash of orange juice
- A couple of dashes of aromatic bitters
- One large ice cube or a handful of regular ones
- An orange peel twist for garnish
Instructions
- Fill your cocktail shaker about halfway with ice – I like using one big cube to minimize dilution, but regular ice works fine too.
- Pour 2 ounces of bourbon directly into the shaker.
- Squeeze 1 ounce of fresh lemon juice into the shaker (tip: roll the lemon on the counter first to get more juice out).
- Add 3/4 ounce of maple syrup – give the measuring spoon a quick rinse right after so it doesn’t get sticky.
- Include a splash of orange juice, about 1/2 ounce.
- Drop in 2-3 dashes of aromatic bitters.
- Secure the shaker lid tightly and shake vigorously for 15-20 seconds, until the outside feels frosty cold.
- Strain the mixture into a rocks glass filled with one large ice cube (tip: if you don’t have a large cube, use several smaller ones instead).
- Express the oils from an orange peel over the drink by twisting it skin-side down toward the surface.
- Drop the orange peel into the glass as garnish.
Zesty lemon and maple sweetness hit you first, then the bourbon warmth and subtle smoke linger beautifully. I love serving this with a cinnamon-sugar rim for extra coziness, or pairing it with sharp cheddar and apple slices – trust me, it’s a game-changer.
Smoked Rosemary Gin Fizz
Gosh, I discovered this cocktail by accident when my rosemary plant was overflowing and I needed to use up some gin from a recent party. This smoked rosemary gin fizz has become my go-to sophisticated yet surprisingly easy drink for entertaining.
Ingredients
– 2 ounces of your favorite gin
– A big sprig of fresh rosemary
– ¾ ounce of fresh lemon juice
– ½ ounce of simple syrup
– A splash of club soda
– Some ice cubes
– A couple of lemon slices for garnish
Instructions
1. Light one end of the rosemary sprig using a kitchen torch or lighter until it smokes.
2. Immediately place a rocks glass upside down over the smoking rosemary for 30 seconds to capture the smoke.
3. Fill a cocktail shaker with ice cubes until it’s about three-quarters full.
4. Pour 2 ounces of gin into the shaker.
5. Add ¾ ounce of fresh lemon juice to the shaker.
6. Measure and add ½ ounce of simple syrup to the mixture.
7. Shake vigorously for 15 seconds until the outside of the shaker feels frosty.
8. Fill the smoked rocks glass with fresh ice cubes.
9. Strain the shaken cocktail into the prepared glass.
10. Top with a splash of club soda until the glass is nearly full.
11. Garnish with the smoked rosemary sprig and a lemon slice.
Tip: Always use fresh lemon juice rather than bottled for the brightest flavor.
Tip: If you don’t have a kitchen torch, you can briefly char the rosemary in a dry skillet over medium heat.
Tip: Chill your glass in the freezer for 10 minutes before smoking for an extra-frosty presentation.
This cocktail delivers an incredible smoky aroma that hits you before the first sip, followed by the bright, herbal notes of rosemary and gin. Try serving it alongside some sharp cheese and crackers for the perfect pre-dinner moment.
Smoked Vanilla Espresso Martini
Darn it if this isn’t the cocktail that saved my last dinner party! I’d been stressing over what to serve for dessert drinks when I remembered that smoky vanilla bottle gathering dust in my cabinet—turns out, it was meant for this very moment.
Ingredients
– 2 ounces of your favorite vodka
– 1 ounce of espresso (freshly brewed and cooled)
– ¾ ounce of coffee liqueur
– ½ ounce of simple syrup
– A good splash of smoked vanilla syrup
– A handful of coffee beans for garnish
– Plenty of ice
Instructions
1. Fill a cocktail shaker about halfway with ice—I always use a mix of small and large cubes for better chilling.
2. Pour in 2 ounces of vodka directly from the bottle.
3. Measure and add 1 ounce of cooled espresso (tip: brew it strong and let it sit for 10 minutes to cool completely—hot espresso will melt your ice too fast).
4. Add ¾ ounce of coffee liqueur—I like to swirl the bottle first to incorporate any settled ingredients.
5. Measure in ½ ounce of simple syrup, using a jigger for accuracy.
6. Splash in about ½ ounce of smoked vanilla syrup (tip: if your syrup is thick, warm the bottle in a bowl of hot water for 30 seconds to make pouring easier).
7. Secure the shaker lid tightly and shake vigorously for 15 full seconds—you’ll hear the ice crashing, which means it’s working.
8. Strain the mixture into a chilled martini glass through a fine mesh strainer to catch any ice shards.
9. Garnish by floating 3 coffee beans on top (tip: place them gently with a cocktail pick to keep the foam intact).
Perfectly balanced between smoky depth and sweet vanilla, this martini has a velvety texture that clings to the glass. I love serving it with dark chocolate truffles—the bitterness plays off the espresso beautifully, making each sip feel like a decadent dessert in itself.
Smoked Grapefruit Paloma
Sometimes the best cocktail discoveries happen when you’re cleaning out the fridge—I found a couple of grapefruits that needed using, and my smoker was just sitting there calling my name. This Smoked Grapefruit Paloma became my new favorite happy hour treat, with that subtle smoky flavor that makes it feel like a special occasion drink without any fuss.
Ingredients
– 1 large grapefruit
– 2 ounces of tequila (I prefer silver for this)
– A good squeeze of fresh lime juice (about half a lime)
– A splash of grapefruit soda
– A pinch of coarse salt for the rim
– Ice cubes
– Fresh mint sprig for garnish
Instructions
1. Cut your grapefruit in half crosswise and place both halves cut-side up on a smoker rack set to 225°F for exactly 15 minutes—this gives it that perfect smoky flavor without making it bitter.
2. While the grapefruit smokes, rim your glass by rubbing a lime wedge around the edge and dipping it in coarse salt.
3. Fill your salted glass with ice cubes until it’s about three-quarters full.
4. Once the grapefruit is done smoking, juice one half completely into a cocktail shaker—you should get about 3 ounces of juice.
5. Add 2 ounces of tequila and the juice from half a lime to the shaker.
6. Fill the shaker with ice and shake vigorously for 20 seconds until the outside feels frosty cold.
7. Strain the mixture into your prepared glass over the fresh ice.
8. Top with a generous splash of grapefruit soda—I like to pour it slowly down the side to create pretty layers.
9. Garnish with a fresh mint sprig by gently slapping it between your palms to release the aroma before placing it in the drink.
The smoky grapefruit gives this paloma such an interesting depth that plays beautifully with the bright tequila and lime. I love serving these when friends come over—they’re always impressed by that subtle campfire aroma, and the salted rim makes every sip perfectly balanced between sweet, sour, and smoky.
Smoked Blackberry Mint Julep
Keeping cool on a hot summer afternoon has become my personal mission, and I’ve found the perfect solution that combines my love for smoky flavors with refreshing cocktails. Last weekend, I was experimenting with my smoker and decided to infuse some blackberries with that wonderful wood-fired aroma, which led to this delightful twist on a classic mint julep that I simply have to share with you.
Ingredients
– A couple of fresh mint sprigs
– About 1/2 cup of fresh blackberries
– 2 ounces of your favorite bourbon
– Just a splash of simple syrup (around 1/2 ounce)
– A good handful of crushed ice
– One pretty mint sprig for garnish
Instructions
1. Place 1/2 cup of fresh blackberries in a heatproof dish and cold smoke them for 15 minutes using applewood chips in your smoker at 180°F.
2. Tip: If you don’t have a smoker, you can achieve a similar effect by toasting the blackberries in a dry skillet over medium heat for 2-3 minutes until they release their juices and develop a slightly charred aroma.
3. Muddle 2-3 mint sprigs gently in the bottom of your julep cup or tall glass, being careful not to tear the leaves too much.
4. Add the smoked blackberries to the glass and muddle them lightly just until they release their juices.
5. Tip: For the best flavor, use a wooden muddler and press just firmly enough to break the berries without crushing the seeds, which can make the drink bitter.
6. Pour in 2 ounces of bourbon and 1/2 ounce of simple syrup.
7. Fill the glass completely with crushed ice, packing it down firmly.
8. Stir the mixture vigorously for about 30 seconds until the glass becomes frosty on the outside.
9. Tip: The key to a perfect julep is using finely crushed ice that almost resembles snow – it chills the drink quickly without diluting it too fast.
10. Top with more crushed ice to form a small dome above the rim.
11. Garnish with a fresh mint sprig by gently slapping it between your palms to release its aroma before placing it in the drink.
Unbelievably refreshing, this cocktail delivers smoky berry notes that dance beautifully with the bright mint and rich bourbon. The texture is wonderfully slushy from the crushed ice, making each sip both cooling and complex. I love serving these in silver julep cups with extra smoked blackberries on the side for a dramatic presentation that always impresses my guests.
Smoked Spiced Chai Toddy
Nothing warms the soul quite like a cozy beverage on a crisp autumn evening, and my smoked spiced chai toddy has become my absolute go-to when I want something that feels both comforting and a little bit special. I first experimented with this recipe after coming home from an apple-picking trip with friends, wanting to recreate that smoky, spiced warmth we’d enjoyed around the bonfire—but in mug form!
Ingredients
– 2 cups of water
– 2 black tea bags (I always use English Breakfast for that robust base)
– 1 cinnamon stick (the good kind that actually smells like cinnamon)
– 3 whole cloves (just enough for that warm, aromatic hint)
– 2 cardamom pods (lightly crushed with the back of a spoon to release their floral notes)
– A generous splash of maple syrup (about 2 tablespoons, or more if you have a sweet tooth like me)
– A couple of orange slices (thinly cut, with the peel on for that citrusy oil)
– A healthy glug of bourbon (roughly 1/4 cup, but honestly I never measure this too carefully)
Instructions
1. Pour 2 cups of water into a small saucepan and place it over medium-high heat. 2. Add the cinnamon stick, whole cloves, and lightly crushed cardamom pods to the water. 3. Bring the spiced water to a gentle boil, then reduce the heat to low and let it simmer for 5 minutes to allow the spices to infuse fully—you’ll know it’s ready when your kitchen smells incredible. 4. Turn off the heat and add the 2 black tea bags, steeping them for exactly 4 minutes to avoid bitterness (I set a timer because I always get distracted!). 5. Remove the tea bags and discard them. 6. Stir in the maple syrup until it’s completely dissolved. 7. Add the orange slices and bourbon, giving everything a gentle stir to combine. 8. Carefully pour the mixture into two heatproof mugs, making sure each gets an orange slice. 9. If you have a culinary torch, lightly wave the flame over the surface of each drink for about 10 seconds to create a subtle smoky flavor—this is my secret trick for that bonfire vibe without actually building a fire! Otherwise, you can skip this step and it’ll still be delicious. Ooh, the result is this wonderfully aromatic toddy with a smoky undertone that plays so nicely with the warm spices and citrus. I love how the bourbon adds just enough warmth without overpowering the chai flavors, and serving it with the orange slice floating on top makes it feel extra festive—perfect for sipping while wrapped in a blanket on the porch.
Smoked Peach Bourbon Tea
Venturing through the farmers’ market last weekend, I stumbled upon the most fragrant peaches that practically begged to be smoked—which got me thinking about how perfectly they’d pair with bourbon in a cozy tea. Honestly, this drink has become my new favorite way to unwind after a long day, especially when I want something a little fancier than my usual cup of tea but just as comforting. It’s the kind of recipe that feels like a warm hug, and I love sharing it with friends during our backyard gatherings.
Ingredients
– 2 ripe peaches, pitted and sliced into thick wedges
– 1 cup of bourbon (I use a good-quality one for sipping)
– 4 cups of water
– 2 black tea bags (I prefer Assam for its boldness)
– 1/4 cup of honey (or a good drizzle if you like it sweeter)
– A splash of fresh lemon juice (about 1 tablespoon)
– A couple of ice cubes for serving
Instructions
1. Preheat your smoker or grill to 225°F, using wood chips like hickory for a subtle smoky flavor.
2. Place the peach wedges on the smoker rack and smoke them for 20 minutes, until they’re tender and have a golden-brown hue.
3. Tip: If you don’t have a smoker, you can achieve a similar effect by grilling the peaches over medium heat for 10–12 minutes, turning once.
4. While the peaches smoke, bring 4 cups of water to a boil in a saucepan over high heat.
5. Remove the saucepan from heat, add the tea bags, and steep for 5 minutes to avoid bitterness.
6. Squeeze the tea bags gently into the saucepan and discard them.
7. Stir in the honey until it’s fully dissolved into the tea.
8. Tip: For a smoother sweetness, warm the honey slightly before mixing—it blends in more easily.
9. Transfer the smoked peaches to a pitcher and muddle them with a spoon to release their juices.
10. Pour the bourbon into the pitcher with the muddled peaches.
11. Add the brewed tea and honey mixture to the pitcher.
12. Stir in the fresh lemon juice to balance the flavors.
13. Tip: Chill the mixture in the refrigerator for at least 30 minutes to let the flavors meld—it tastes even better when it’s cold.
14. Strain the drink into glasses filled with a couple of ice cubes to remove any peach pulp, if desired.
Decadent and smoky, this tea boasts a velvety texture with the bourbon adding a warm kick that lingers on the palate. I love serving it over ice with a grilled peach slice as garnish—it turns an ordinary evening into something special, especially when shared with good company.
Smoked Coconut Rum Colada
Every time I come back from a beach vacation, I find myself craving those tropical cocktail flavors for weeks afterward. Just last month, I was mixing up experimental drinks on my patio when I stumbled upon this magical combination that instantly transported me back to that ocean breeze. Now it’s become my go-to summer sipper whenever I need a quick tropical escape.
Ingredients
– 1 cup of coconut cream straight from the can
– A generous ½ cup of dark rum (I usually grab whatever’s in my liquor cabinet)
– A couple of big handfuls of ice cubes
– ¼ cup of pineapple juice from the carton in my fridge
– A splash of lime juice, about 1 tablespoon
– 2 tablespoons of simple syrup I keep premade
– A pinch of smoked sea salt for that unexpected twist
Instructions
1. Measure out 1 cup of coconut cream and pour it into your blender.
2. Add ½ cup of dark rum directly into the blender with the coconut cream.
3. Toss in 2 big handfuls of ice cubes – I usually count about 12-15 standard cubes.
4. Pour in ¼ cup of pineapple juice over the ice.
5. Squeeze in about 1 tablespoon of fresh lime juice (tip: roll your lime on the counter first to get more juice out).
6. Add 2 tablespoons of simple syrup to sweeten everything up.
7. Sprinkle in a pinch of smoked sea salt – this is my secret weapon for that smoky depth.
8. Blend everything on high speed for exactly 45 seconds, or until the mixture is completely smooth and frothy (tip: if your blender struggles, pause and stir halfway through).
9. Pour the mixture immediately into two tall glasses (tip: rim your glasses with coconut flakes first for that extra tropical vibe).
10. Serve right away while it’s still frosty cold. Finally, that first sip delivers the creamiest coconut texture with just enough smoky warmth from the rum and salt to make it interesting. I love garnishing mine with a toasted coconut rim and a tiny umbrella for full vacation mode, even if I’m just on my back porch.
Smoked Lavender Lemonade
A sizzling summer afternoon last year had me desperately craving something beyond ordinary lemonade, which is how I stumbled upon this magical smoked lavender version that’s become my go-to for backyard gatherings. After burning my first batch by getting distracted with garden weeding, I’ve perfected this method that balances floral notes with that subtle smokiness we all love from summer grilling. Honestly, this drink has saved me from many a sweaty afternoon meltdown!
Ingredients
– 1 cup of fresh lemon juice (about 6-8 lemons squeezed)
– 3/4 cup of granulated sugar
– 4 cups of cold water
– 2 tablespoons of dried culinary lavender buds
– A big handful of ice cubes
– A couple of fresh lemon slices for garnish
Instructions
1. Combine 3/4 cup sugar and 2 tablespoons lavender buds in a small saucepan.
2. Heat the mixture over medium-low heat for exactly 3 minutes, stirring constantly until the sugar becomes fragrant and the lavender releases its oils.
3. Carefully pour in 1 cup of fresh lemon juice while standing back slightly, as it will bubble vigorously.
4. Stir continuously for 2 more minutes until the sugar completely dissolves into a lavender-infused syrup.
5. Strain the hot syrup through a fine-mesh sieve into a heatproof pitcher to remove all lavender buds.
6. Add 4 cups of cold water to the pitcher and stir thoroughly to combine.
7. Fill your serving glasses with a big handful of ice cubes each.
8. Pour the lavender lemonade over the ice, filling each glass about three-quarters full.
9. Float a couple of fresh lemon slices on top of each drink for garnish.
10. Serve immediately with reusable straws for the perfect backyard sip.
Using this smoked lavender lemonade has transformed my summer entertaining game completely. The floral notes dance beautifully with the tart lemon, creating this sophisticated yet incredibly refreshing drink that always impresses guests. I love serving it in mason jars with extra lavender sprigs for that Instagram-worthy touch that makes everyone feel like they’re at a fancy garden party.
Smoked Ginger Beer Mule
Just yesterday, I was craving something smoky and refreshing after a long day of recipe testing, and this smoked ginger beer mule totally hit the spot. It’s my go-to when I want something fancier than a regular cocktail but still easy enough to whip up while chatting with friends in the kitchen. Honestly, the smoked ginger syrup makes all the difference—it’s like summer and fall decided to have a party in a glass.
Ingredients
– A couple of fresh ginger roots (about 4 inches total)
– 1 cup of granulated sugar
– 1 cup of water
– A splash of fresh lime juice (from about 2 limes)
– 2 cups of ginger beer
– A handful of ice cubes
– A few fresh mint sprigs for garnish
Instructions
1. Peel the ginger roots completely using a vegetable peeler or spoon edge.
2. Thinly slice the peeled ginger into rounds about 1/8-inch thick.
3. Combine the sliced ginger, 1 cup of granulated sugar, and 1 cup of water in a small saucepan.
4. Heat the mixture over medium heat, stirring constantly until the sugar fully dissolves, about 3-4 minutes.
5. Reduce the heat to low and let the syrup simmer uncovered for 15 minutes to infuse the ginger flavor.
6. Strain the syrup through a fine-mesh sieve into a heatproof jar, pressing on the ginger solids to extract all liquid.
7. Let the ginger syrup cool to room temperature, which takes about 20-30 minutes.
8. Fill two tall glasses completely with a handful of ice cubes each.
9. Pour 1/4 cup of the cooled ginger syrup into each glass.
10. Add a splash of fresh lime juice to each glass (about 1 tablespoon per glass).
11. Top each glass with 1 cup of ginger beer, pouring slowly to maintain carbonation.
12. Stir each drink gently with a long spoon just until combined, about 3-4 stirs.
13. Garnish each glass with a fresh mint sprig by lightly clapping it between your palms before adding.
Creamy smoke notes from that ginger syrup blend so well with the zingy lime and bubbly ginger beer—it’s like a cozy campfire in your glass. I love serving these with extra lime wedges on the rim for squeezing, and they’re perfect for sipping on the porch as the evening cools down.
Smoked Blood Orange Negroni
Just when I thought the classic Negroni couldn’t get any better, I discovered the magic of smoking blood oranges during last winter’s cocktail experimentation phase. My husband still teases me about the weekend our kitchen smelled like a campfire, but the resulting cocktail was absolutely worth the smoke alarm incidents. This smoked blood orange Negroni has become my go-to for holiday gatherings and cozy nights by the fireplace.
Ingredients
– 1 blood orange
– A couple of ounces of Campari
– A couple of ounces of gin
– A couple of ounces of sweet vermouth
– A splash of simple syrup
– A handful of ice cubes
– One large ice cube for serving
Instructions
1. Cut one blood orange into ¼-inch thick slices using a sharp knife.
2. Heat a smoking gun or use a smoking box to cold smoke the blood orange slices for exactly 2 minutes until they develop a light smoky aroma.
3. Juice half of the smoked blood orange slices to yield approximately 1 ounce of juice, straining out any pulp.
4. Measure 2 ounces of Campari into a mixing glass.
5. Pour 2 ounces of gin into the same mixing glass.
6. Add 2 ounces of sweet vermouth to the mixing glass.
7. Incorporate the 1 ounce of smoked blood orange juice into the mixture.
8. Add ½ ounce of simple syrup to balance the bitterness.
9. Fill the mixing glass with a generous handful of ice cubes.
10. Stir the mixture continuously for 30 seconds until properly chilled and diluted.
11. Place one large ice cube in a rocks glass.
12. Strain the mixed cocktail into the prepared rocks glass.
13. Garnish with one remaining smoked blood orange slice placed on the rim.
Smoky citrus notes mingle beautifully with the classic bitter-sweet profile, creating a cocktail that feels both familiar and excitingly new. The blood orange adds a gorgeous ruby hue that looks stunning against the clear glass, making it perfect for serving during sunset gatherings or as a sophisticated nightcap.
Smoked Chocolate Stout Float
There’s something magical about combining two of my favorite comfort foods into one decadent dessert that always reminds me of those cozy autumn evenings when I’d sneak into my grandma’s kitchen while she was baking. This smoked chocolate stout float has become my go-to treat when I want to impress guests or simply indulge in something special after a long week.
Ingredients
- 2 generous scoops of high-quality vanilla bean ice cream
- 1 bottle of your favorite chocolate stout beer (about 12 ounces)
- A good splash of smoked chocolate syrup (roughly 2 tablespoons)
- A couple of crushed chocolate wafer cookies for that extra crunch
- A pinch of flaky sea salt to balance the sweetness
Instructions
- Place your tall serving glass in the freezer for about 10 minutes to get it nice and frosty before assembling.
- Scoop two generous portions of vanilla bean ice cream directly into your chilled glass, making sure to pack it firmly against the sides.
- Slowly pour the chocolate stout beer down the side of the glass, filling it about three-quarters full to prevent overflow when the foam rises.
- Drizzle the smoked chocolate syrup over the ice cream in a zigzag pattern, letting it cascade down the sides for that beautiful marbled effect.
- Sprinkle the crushed chocolate wafer cookies evenly across the top, creating that satisfying textural contrast against the creamy ice cream.
- Finish with a delicate pinch of flaky sea salt right in the center to enhance all the chocolate flavors without making it taste salty.
- Serve immediately with a long spoon and a sturdy straw to enjoy both the creamy foam and the rich beer underneath.
Seriously, the way the smoky chocolate notes mingle with the creamy vanilla and bitter stout creates this incredible layered experience that evolves with every sip. I love serving these in vintage milkshake glasses with extra cookies on the side for dipping, and watching people’s eyes light up when they discover how perfectly the flavors work together.
Summary
More than just drinks, these 18 smoked recipes offer unforgettable flavor adventures right from your home bar. We hope you’ll mix up a few, share your favorites in the comments, and pin this roundup to your Pinterest boards for your next gathering. Cheers to bold sips and smoky sips!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
