How to Make a Smoked Old Fashioned Cocktail Published Feb 25, 2011 10:00 AM Drink SHARE How to Make a Smoked Old Fashioned CocktailAt Seattle restaurant Mistral Kitchen, bar manager Andrew Bohrer makes a drink called the Courting Rachel: a hickory-smoked version of the Old Fashioned cocktail. It begins with an ice diamond, which Bohrer carves to order — in a flurry of ice shavings — from a four-inch cube of perfectly clear ice. Helen Rosner In a pitcher, Bohrer blends 2 ounces bourbon (he prefers Maker’s Mark because it holds up well to the smoke), a quarter-ounce of rye whiskey simple syrup, and two dashes Peychaud’s bitters. Helen Rosner Next comes the smoke: Bohrer uses a small, portable smoker (which he warns “will definitely break at some point”) into which he packs finely-shredded hickory shavings, and lights. Helen Rosner The smoke is fed into a decanter that’s used only for this cocktail. “Even if you wash it out after every use, the smoky smell sticks around,” Bohrer warns. Helen Rosner In goes the cocktail! Helen Rosner After plugging the decanter, Bohrer swirls it around a few times, aerating the liquid with smoke. Helen Rosner Bohrer pours the drink into an ice-filled glass — it’s a dramatic presentation, with smoke spilling across the bar. Helen Rosner Once the smoke subsides, we’re left with a potent cocktail, sweet-bitter with a balanced smoky kick. See the recipe for the Courting Rachel » Helen Rosner MORE TO READ RELATED How To Open Champagne Like A Swashbuckling Sommelier Grab an ice-cold bottle of bubbles and your favorite sword and you’re in business. READ NOW RELATED Ringing in Nowruz—Napa Valley-Style A California winemaker’s story of heritage, craft, and celebration for the Persian New Year. RELATED Reviving the Lost Art of Ireland’s Small Batch Whiskey Bonding Traditions Craft distillers and blenders are reimagining their island’s famed spirit.