18 Bold Smoked Cocktail Recipes Creative

Looking to elevate your mixology game with a smoky twist? You’re in the right place! Our roundup of 18 Bold Smoked Cocktail Recipes is packed with creative concoctions that’ll impress any crowd. From the deep, aromatic flavors of smoked whiskey to the subtle char of smoked herbs, these drinks are perfect for those who love a little adventure in their glass. Dive in and discover your next signature sip!

Smoked Old Fashioned with Bourbon and Maple

Perfect for a cozy evening, this Smoked Old Fashioned blends bourbon’s warmth with maple’s sweetness, finished with a smoky twist.

Ingredients

• For the drink:
  • 2 oz bourbon
  • 1/2 oz pure maple syrup
  • 2 dashes Angostura bitters
  • 1 orange peel
  • 1 large ice cube
• For smoking:
  • 1 small piece of applewood or hickory wood

Instructions

1. In a mixing glass, combine bourbon, maple syrup, and bitters.
2. Stir the mixture for 30 seconds to chill and dilute slightly.
3. Strain into a rocks glass over a large ice cube.
4. Express the orange peel over the drink, then drop it in.
5. Using a smoking gun or a handheld smoker, light the wood piece until it smokes.
6. Immediately cover the glass with the smoke for 10 seconds, then remove.
7. Let the drink sit for 15 seconds to infuse the smoky flavor.

This cocktail offers a velvety texture with a balance of sweet and smoky notes. Serve it with a charcuterie board for an elevated experience.

Cedar-Plank Smoked Negroni

Unleash a bold twist on the classic cocktail with this Cedar-Plank Smoked Negroni. It’s a smoky, aromatic experience that elevates the traditional flavors.

Ingredients

• For the smoking: 1 untreated cedar plank (6×4 inches), 1 cup wood chips (hickory or applewood)
• For the cocktail: 1 oz gin, 1 oz Campari, 1 oz sweet vermouth, Orange peel for garnish

Instructions

1. Soak the cedar plank and wood chips in water for at least 1 hour before using.
2. Preheat your grill to 300°F, ensuring it’s ready for indirect heat cooking.
3. Drain the plank and chips, then place the plank over direct heat for 2 minutes to lightly char one side.
4. Flip the plank to the charred side down, move to indirect heat, and sprinkle the soaked wood chips over the coals or burner.
5. Quickly combine gin, Campari, and vermouth in a mixing glass with ice, stirring for 30 seconds to chill.
6. Strain the mixture into a rocks glass over a large ice cube, then place the glass on the cedar plank.
7. Cover the grill with the lid, allowing the cocktail to smoke for 3 minutes for a subtle smoky flavor.
8. Remove the glass, garnish with an orange peel, and serve immediately.

Here, the smoky cedar subtly infuses the Negroni, adding depth without overpowering. Serve it with a side of dark chocolate to complement the bitterness.

Applewood-Smoked Whiskey Sour

Fancy a twist on the classic whiskey sour? This Applewood-Smoked version adds depth and complexity with minimal effort. Perfect for impressing guests or treating yourself.

Ingredients

• For the drink:
  • 2 oz bourbon whiskey
  • 1 oz fresh lemon juice
  • 1/2 oz simple syrup
  • 1 egg white
• For smoking:
  • 1 cup applewood chips

Instructions

1. Preheat your smoking gun with applewood chips. Aim for a medium smoke density.
2. In a cocktail shaker, combine bourbon, lemon juice, simple syrup, and egg white. Dry shake (without ice) for 15 seconds to emulsify the egg white.
3. Add ice to the shaker and shake again for 20 seconds until well-chilled.
4. Strain the mixture into a chilled coupe glass. Hold the smoking gun over the glass and fill with smoke. Cover the glass with a lid or coaster for 30 seconds to infuse.
5. Remove the cover and serve immediately. Garnish with a lemon twist if desired.

Makes for a silky, smoky sip with a perfect balance of sweet and sour. Try serving with a side of dark chocolate to complement the smokiness.

Smoked Cherry Manhattan with Rye

Unwind with a Smoked Cherry Manhattan with Rye, a bold twist on the classic cocktail that’s perfect for sipping on a cool evening. This version adds a smoky depth and a hint of cherry sweetness to the traditional rye whiskey base.

Ingredients

For the cocktail

• 2 oz rye whiskey
• 1 oz sweet vermouth
• 0.5 oz cherry liqueur
• 2 dashes Angostura bitters
• 1 cup ice cubes

For the smoked cherry garnish

• 4 fresh cherries
• 1 tsp wood chips (hickory or applewood)

Instructions

1. Chill a coupe glass by filling it with ice water. Set aside.
2. In a mixing glass, combine rye whiskey, sweet vermouth, cherry liqueur, and bitters. Tip: Use a jigger for precise measurements.
3. Add ice cubes to the mixing glass. Stir for 30 seconds until well-chilled. Tip: Stirring, not shaking, preserves the clarity and texture of the cocktail.
4. Discard the ice water from the coupe glass. Strain the cocktail into the glass.
5. For the smoked cherry garnish, place wood chips in a smoking gun or a small smoking device. Smoke the cherries for 1 minute. Tip: Smoking the cherries adds a complex flavor that complements the rye.
6. Skewer the smoked cherries and place on the rim of the glass as garnish.

This cocktail boasts a smooth texture with a perfect balance of smoky, sweet, and bitter notes. Try serving it with a dark chocolate square to enhance the cherry and rye flavors.

Hickory-Smoked Mezcal Margarita

Hickory-smoked mezcal margarita brings a bold twist to the classic cocktail with its deep, smoky flavors. Here’s how to craft this unforgettable drink.

Ingredients

• For the smoke: 1 cup hickory wood chips
• For the margarita: 2 oz mezcal, 1 oz fresh lime juice, 1 oz triple sec, 1/2 oz agave syrup, Ice cubes
• For garnish: 1 lime wheel, Coarse salt for rimming

Instructions

1. Soak hickory wood chips in water for 30 minutes to prepare for smoking.
2. Strain the wood chips and place them in a smoking gun or a smoker box over high heat until smoke appears, about 5 minutes.
3. Fill a cocktail shaker with ice cubes, mezcal, lime juice, triple sec, and agave syrup.
4. Shake vigorously for 15 seconds to chill and mix the ingredients thoroughly.
5. Rim a glass with coarse salt by rubbing a lime wheel around the edge and dipping it into salt.
6. Fill the rimmed glass with fresh ice cubes and strain the margarita mixture into it.
7. Use the smoking gun to infuse the drink with hickory smoke for 10 seconds, then immediately cover the glass to trap the smoke.
8. Garnish with a lime wheel on the rim before serving.

Firm texture from the coarse salt rim contrasts beautifully with the smooth, smoky mezcal. Serve with a side of grilled pineapple for an extra tropical twist.

Smoked Pineapple Rum Punch

Nothing beats the tropical vibes of a Smoked Pineapple Rum Punch on a warm evening. This cocktail blends smoky, sweet, and tangy flavors for a refreshing sip.

Ingredients

• For the smoked pineapple:
  • 1 whole pineapple, peeled and cored
  • 2 tbsp brown sugar
• For the punch:
  • 2 cups pineapple juice
  • 1 cup dark rum
  • 1/2 cup lime juice
  • 1/4 cup simple syrup
  • 2 cups club soda, chilled
  • Ice cubes

Instructions

1. Preheat your smoker to 225°F. Use hickory or applewood chips for a subtle smoky flavor.
2. Rub the peeled and cored pineapple with brown sugar. Place it in the smoker for 30 minutes. Tip: Rotate the pineapple halfway for even smoking.
3. Remove the pineapple from the smoker. Let it cool for 5 minutes, then cut into small chunks.
4. In a large pitcher, combine smoked pineapple chunks, pineapple juice, dark rum, lime juice, and simple syrup. Stir well. Tip: For a stronger smoky flavor, muddle the pineapple chunks slightly.
5. Refrigerate the mixture for at least 1 hour to let the flavors meld.
6. Just before serving, add chilled club soda and ice cubes to the pitcher. Stir gently. Tip: Serve over crushed ice for a more refreshing experience.

This punch offers a perfect balance of smoky sweetness with a fizzy finish. Try garnishing with a slice of smoked pineapple or a sprig of mint for an extra touch.

Oak-Smoked Bloody Mary with Chipotle

Unleash a bold twist on the classic cocktail with this oak-smoked Bloody Mary, infused with the deep, smoky flavors of chipotle.

Ingredients

• For the cocktail:
  • 2 cups tomato juice
  • 1 tbsp chipotle pepper in adobo sauce, minced
  • 1 tbsp Worcestershire sauce
  • 1 tsp horseradish
  • 1/2 tsp celery salt
  • 1/4 tsp black pepper
  • 1.5 oz vodka
  • 1 cup ice
• For the garnish:
  • 1 celery stalk
  • 1 lime wedge
  • 1 oak wood chip for smoking

Instructions

1. In a shaker, combine tomato juice, chipotle pepper, Worcestershire sauce, horseradish, celery salt, and black pepper. Shake well for 30 seconds.
2. Add vodka and ice to the shaker. Shake again for another 30 seconds until well chilled.
3. Strain the mixture into a glass filled with fresh ice.
4. Light the oak wood chip with a torch until it begins to smoke. Immediately cover the glass with a small plate to trap the smoke for 1 minute.
5. Remove the plate and garnish the drink with a celery stalk and a lime wedge on the rim.

Perfectly balanced, this cocktail offers a smoky depth with a spicy kick. Serve it alongside brunch favorites or as a standalone appetizer with extra garnishes for dipping.

Smoked Grapefruit Paloma

Craving a twist on the classic Paloma? This Smoked Grapefruit Paloma brings a smoky depth to the refreshing citrus cocktail.

Ingredients

• For the smoked grapefruit juice:
  • 1 large grapefruit, halved
  • 1 tbsp sugar
  • 1/2 cup water
• For the cocktail:
  • 2 oz tequila
  • 1/2 oz lime juice
  • 1/2 oz simple syrup
  • Club soda, to top
  • Ice
  • Salt, for rim
  • Grapefruit slice, for garnish

Instructions

1. Preheat a smoker to 225°F.
2. Place grapefruit halves cut side up on the smoker rack. Smoke for 30 minutes.
3. Remove grapefruit from smoker. Let cool for 5 minutes.
4. Juice the smoked grapefruit halves into a bowl. Strain to remove pulp.
5. In a shaker, combine 2 oz smoked grapefruit juice, tequila, lime juice, and simple syrup with ice. Shake well for 15 seconds.
6. Rim a glass with salt. Fill with ice.
7. Strain the cocktail into the prepared glass. Top with club soda.
8. Garnish with a grapefruit slice.

Finished with a smoky aroma and a balance of sweet and tart, this cocktail is a standout. Serve it at your next gathering for a memorable twist on the Paloma.

Mesquite-Smoked Bourbon Smash

Bold flavors meet in this Mesquite-Smoked Bourbon Smash, a drink that combines smoky depth with sweet bourbon undertones.

Ingredients

• For the smoke: 1 cup mesquite wood chips
• For the smash: 2 oz bourbon, 1 oz fresh lemon juice, 1 oz simple syrup, 4 fresh mint leaves, Ice cubes
• For garnish: 1 lemon wheel, 1 sprig fresh mint

Instructions

1. Soak mesquite wood chips in water for 30 minutes to prevent burning.
2. Drain wood chips and place in a smoking box or foil pouch with holes poked in the top.
3. Heat the smoking box on a grill or stove over medium heat until smoke appears, about 5 minutes.
4. In a shaker, combine bourbon, lemon juice, simple syrup, and mint leaves.
5. Fill the shaker with ice cubes and shake vigorously for 15 seconds to chill and dilute the drink.
6. Strain the mixture into a glass filled with fresh ice cubes.
7. Hold the glass over the smoke for 10 seconds to infuse with mesquite flavor, then cover with a coaster or small plate to trap the smoke.
8. Garnish with a lemon wheel and a sprig of mint before serving.

Juicy citrus and smoky aromas make this drink a standout. Serve it with a cheese board to complement the bold flavors.

Smoked Rosemary Gin Fizz

Yearning for a cocktail that’s both refreshing and sophisticated? This Smoked Rosemary Gin Fizz combines herbal notes with a smoky twist.

Ingredients

• For the cocktail:
  • 2 oz gin
  • 1 oz fresh lemon juice
  • 1/2 oz simple syrup
  • 1 egg white
  • 1 sprig rosemary
  • Club soda, to top
• For the smoke:
  • 1 small piece of applewood

Instructions

1. Chill a coupe glass in the freezer for at least 10 minutes.
2. In a cocktail shaker, combine gin, lemon juice, simple syrup, and egg white.
3. Dry shake (without ice) vigorously for 15 seconds to emulsify the egg white.
4. Add ice to the shaker and shake again for 30 seconds until well-chilled.
5. Strain the mixture into the chilled coupe glass.
6. Lightly torch the rosemary sprig until fragrant and place it on top of the drink.
7. Using a smoking gun, smoke the piece of applewood and capture the smoke under the glass for 10 seconds.
8. Top the cocktail with a splash of club soda.
9. Garnish with the smoked rosemary sprig.

Here’s how it turns out: The Smoked Rosemary Gin Fizz offers a velvety texture from the egg white, balanced by the crispness of the gin and lemon. Serve it with a side of smoked nuts to complement the woody aroma.

Alderwood-Smoked Moscow Mule

Yield a bold twist on the classic Moscow Mule with this Alderwood-smoked version. Perfect for summer evenings, it’s smoky, refreshing, and effortlessly chic.

Ingredients

• For the smoke: 1 cup alderwood chips
• For the drink: 2 oz vodka, 1 oz lime juice, 4 oz ginger beer, Ice cubes
• For garnish: 1 lime wheel, 1 sprig mint

Instructions

1. Soak alderwood chips in water for 30 minutes. Drain before use.
2. Heat a smoking gun or smoker with the soaked alderwood chips until smoke appears.
3. Place a copper mug upside down over the smoke for 1 minute to infuse. Tip: Use a clear lid to monitor smoke density.
4. Fill the smoked mug with ice cubes to the top.
5. Pour 2 oz vodka and 1 oz lime juice over the ice.
6. Top with 4 oz ginger beer, stirring gently to combine. Tip: Stirring too vigorously will lose the carbonation.
7. Garnish with a lime wheel and a sprig of mint. Tip: Slap the mint between your hands before adding to release oils.

Lush with smoky undertones, this mule balances sharp lime and spicy ginger. Serve in a smoked glass for an extra aromatic punch.

Smoked Vanilla Espresso Martini

Here’s how to make a Smoked Vanilla Espresso Martini that’s sure to impress. Handcrafted with precision, this cocktail blends rich espresso with smooth vanilla and a hint of smokiness for a sophisticated twist.

Ingredients

• For the cocktail:
  • 2 oz vodka
  • 1 oz coffee liqueur
  • 1 oz freshly brewed espresso, cooled
  • 0.5 oz vanilla syrup
  • Ice cubes
• For the smoked effect:
  • 1 small piece of applewood

Instructions

1. Chill a martini glass in the freezer for at least 10 minutes.
2. In a cocktail shaker, combine vodka, coffee liqueur, cooled espresso, and vanilla syrup.
3. Add a handful of ice cubes to the shaker.
4. Shake vigorously for 15 seconds to chill and mix the ingredients thoroughly.
5. Strain the mixture into the chilled martini glass.
6. Using a smoking gun, infuse the cocktail with applewood smoke for 10 seconds. Immediately cover the glass with a lid or coaster to trap the smoke.
7. Let the cocktail sit covered for 30 seconds to absorb the smoky flavor.
8. Remove the cover and serve immediately.

This martini offers a velvety texture with a bold espresso kick, balanced by sweet vanilla and a smoky finish. Try garnishing with coffee beans or a vanilla pod for an elegant touch.

Pecan-Smoked Sazerac

Unleash a bold twist on the classic cocktail with this Pecan-Smoked Sazerac. It’s a smoky, aromatic delight that elevates your mixology game.

Ingredients

• For the smoke: 1 cup pecan wood chips
• For the cocktail: 2 oz rye whiskey, 1/4 oz absinthe, 1 sugar cube, 2 dashes Peychaud’s bitters, 1 dash Angostura bitters, 1 lemon peel

Instructions

1. Soak pecan wood chips in water for 30 minutes. Drain before use.
2. Heat a smoking gun or prepare a smoker with the soaked pecan chips. Smoke a chilled rocks glass for 1 minute. Set aside.
3. In a mixing glass, muddle the sugar cube with Peychaud’s and Angostura bitters until dissolved.
4. Add rye whiskey to the mixing glass. Fill with ice and stir for 30 seconds until well-chilled.
5. Discard the ice from the smoked glass. Rinse the glass with absinthe, swirling to coat, then discard the excess.
6. Strain the whiskey mixture into the prepared glass. Twist the lemon peel over the drink to release oils, then garnish.

Just the right balance of smoke and spice makes this Sazerac unforgettable. Serve it straight up to appreciate the full spectrum of flavors, or pair with dark chocolate for an indulgent twist.

Smoked Blackberry Bramble

Just when you thought cocktails couldn’t get more inventive, here’s a Smoked Blackberry Bramble that’s sure to impress. Combining smoky depth with the tart sweetness of blackberries, this drink is a standout.

Ingredients

• For the blackberry syrup:
  • 1 cup fresh blackberries
  • 1/2 cup granulated sugar
  • 1/2 cup water
• For the cocktail:
  • 2 oz gin
  • 1 oz fresh lemon juice
  • 1/2 oz blackberry syrup
  • 1/2 oz simple syrup
  • Ice cubes
  • 1 sprig of rosemary for smoking

Instructions

1. In a small saucepan, combine blackberries, sugar, and water for the syrup. Bring to a boil over medium heat.
2. Reduce heat to low and simmer for 10 minutes, stirring occasionally, until sugar is dissolved and blackberries are broken down.
3. Strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract all liquid. Discard solids. Let syrup cool.
4. In a shaker, combine gin, lemon juice, blackberry syrup, and simple syrup with ice. Shake well for 15 seconds.
5. Strain into a glass filled with ice cubes.
6. Light a sprig of rosemary with a kitchen torch until it begins to smoke. Immediately cover the glass with the smoking rosemary for 10 seconds to infuse the drink with smoky aroma.
7. Garnish with a fresh blackberry and serve immediately.

Layers of smoky, sweet, and tart flavors make this cocktail a complex delight. Serve it at your next gathering to spark conversation, or enjoy it as a sophisticated solo treat.

Cherrywood-Smoked Dark & Stormy

Just when you thought the classic Dark & Stormy couldn’t get any better, we’re introducing a smoky twist. This Cherrywood-Smoked Dark & Stormy elevates the cocktail with a deep, aromatic flavor that’s unforgettable.

Ingredients

• For the smoking:
  • 1 cup cherrywood chips
  • 2 cups water
• For the cocktail:
  • 2 oz dark rum
  • 4 oz ginger beer
  • 1/2 oz lime juice
  • Ice cubes

Instructions

1. Soak the cherrywood chips in water for 30 minutes to prepare for smoking.
2. Drain the chips and place them in a smoking gun or at the bottom of a smoker.
3. Light the chips to start smoking, then immediately cover to contain the smoke.
4. Place a glass upside down over the smoke for 1 minute to infuse it with cherrywood aroma.
5. Fill the smoked glass with ice cubes to chill.
6. Pour 2 oz of dark rum over the ice.
7. Add 1/2 oz of lime juice to the glass.
8. Top with 4 oz of ginger beer, stirring gently to mix.
9. Garnish with a lime wheel if desired, and serve immediately.

The Cherrywood-Smoked Dark & Stormy boasts a robust flavor with a smooth, smoky finish. Serve it in a smoked glass to enhance the aromatic experience, or pair with spicy appetizers to balance the sweetness.

Smoked Spiced Pear Sidecar

This smoked spiced pear sidecar brings a twist to the classic cocktail with its rich, smoky flavors and a hint of spice. Perfect for autumn evenings or as a sophisticated addition to your holiday menu.

Ingredients

• For the smoked pear puree:
  • 2 ripe pears, peeled and diced
  • 1 tbsp smoked paprika
  • 1/2 cup water
• For the cocktail:
  • 2 oz cognac
  • 1 oz Cointreau
  • 1 oz fresh lemon juice
  • 1 oz smoked pear puree
  • Ice cubes

Instructions

1. Preheat a smoker to 225°F.
2. Place diced pears in a smoker-safe dish. Smoke for 30 minutes until deeply fragrant.
3. Transfer smoked pears to a blender. Add smoked paprika and water. Blend until smooth. Tip: For a smoother puree, strain through a fine mesh sieve.
4. In a cocktail shaker, combine cognac, Cointreau, lemon juice, and smoked pear puree.
5. Add a handful of ice cubes to the shaker. Shake vigorously for 15 seconds until well chilled. Tip: The shaker should feel cold to the touch.
6. Strain into a chilled coupe glass. Tip: For an extra smoky flavor, garnish with a thin pear slice lightly dusted with smoked paprika.

Lusciously smooth with a bold smoky undertone, this cocktail pairs wonderfully with sharp cheeses or dark chocolate. Serve it as a standout aperitif or a memorable nightcap.

Walnut-Smoked Vieux Carré

This Walnut-Smoked Vieux Carré brings a smoky twist to the classic cocktail. Try it for a bold, complex flavor that stands out.

Ingredients

• For the cocktail:
  • 2 oz rye whiskey
  • 3/4 oz cognac
  • 3/4 oz sweet vermouth
  • 1/2 tsp Bénédictine
  • 2 dashes Peychaud’s bitters
  • 2 dashes Angostura bitters
  • 1 cup walnut wood chips, for smoking

Instructions

1. Place walnut wood chips in a smoking gun or smoker. Ignite until smoke appears.
2. Combine rye whiskey, cognac, sweet vermouth, Bénédictine, and both bitters in a mixing glass filled with ice.
3. Stir the mixture for 30 seconds to chill and dilute slightly.
4. Strain the mixture into a rocks glass over a large ice cube.
5. Immediately cover the glass with a cloche or inverted glass. Inject smoke under the cover for 10 seconds.
6. Let the glass sit covered for 1 minute to infuse the smoke flavor.
7. Remove the cover and garnish with a lemon twist.

Velvety smooth with a smoky aroma, this cocktail is perfect for sipping slowly. Serve it alongside dark chocolate to enhance its rich flavors.

Smoked Honey Lemon Drop

Unlock the refreshing twist of summer with this Smoked Honey Lemon Drop, a perfect blend of smoky sweetness and citrus zing.

Ingredients

• For the syrup:
  • 1 cup water
  • 1 cup honey
  • 1 tbsp smoked paprika
• For the drink:
  • 2 oz fresh lemon juice
  • 4 oz cold water
  • Ice cubes
  • Lemon slices for garnish

Instructions

1. Combine 1 cup water, 1 cup honey, and 1 tbsp smoked paprika in a small saucepan over medium heat.
2. Stir continuously until the honey dissolves completely, about 5 minutes. Remove from heat and let cool to room temperature.
3. Fill a glass with ice cubes to the top.
4. Pour 2 oz fresh lemon juice and 4 oz cold water into the glass.
5. Add 2 tbsp of the cooled smoked honey syrup to the glass and stir well.
6. Garnish with a lemon slice on the rim of the glass.

Perfectly balanced, the Smoked Honey Lemon Drop offers a smoky depth with a bright lemon finish. Serve it with a sprig of thyme for an aromatic touch.

Summary

Outstanding in flavor and creativity, these 18 bold smoked cocktail recipes are a must-try for any home mixologist looking to impress. Whether you’re a seasoned pro or just starting out, there’s something here to spark your curiosity and delight your taste buds. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Cheers to your next smoky sip!