This is a smoked bourbon Old Fashioned made at home with a smoking gun and cedar wood chips — the same two-ounce, five-minute drink you’d pay $18 for at a bar. If you already own a smoking gun, the whole thing comes together faster than most people expect. The smoke adds a woody depth that works well with bourbon’s natural caramel and oak notes without burying them.
Smart swaps
- Bourbon: Woodford Reserve and Maker’s Mark are the recommended picks — both have enough body to hold up to the smoke. A budget-friendly alternative like Evan Williams Black Label works fine. Avoid anything labeled “wheated” if you want a drier finish.
- Rye whiskey: Swapping in rye (try Rittenhouse or Bulleit Rye) gives the drink a spicier, drier character. It’s a real difference, not just a subtle one.
- Cedar wood chips: Only use food-safe, untreated chips sold specifically for culinary smoking. Hardware-store wood chips are treated with chemicals and are not safe for this.
- Luxardo cherry: These are worth buying once — they’re thick, not artificially sweet, and one jar lasts a long time. Standard maraschino cherries are a poor substitute; skip the cherry entirely before using those.
- Sugar cube vs. granulated: Either works. A sugar cube just makes it easier to control the amount.
What makes this version work
Two things matter here. First, the order of operations: you muddle the sugar and bitters before the bourbon goes in, which gives the sugar time to dissolve properly rather than sitting as grit at the bottom of the glass. Second, the smoke timing. You want the glass covered with smoke for only a few seconds — long enough to coat the inside of the glass and the surface of the drink, not so long that the cedar overwhelms everything else. Lift the cover, give it a quick stir, and drink it promptly; smoke dissipates fast, and a drink that sits for five minutes loses most of what the smoking step added.
If something goes sideways
- The smoke flavor is harsh or bitter: The wood chips were probably smoldering too long before you covered the glass, or you left the smoke sitting too long. Next time, cover the glass within the first few seconds of smoke and uncover after no more than 5–8 seconds.
- Sugar isn’t dissolving: Add a tiny splash (about a teaspoon) of room-temperature water to the glass before muddling. Cold bourbon slows dissolving significantly.
- Drink tastes flat or thin: The ice cube is likely too small. A single large cube chills without diluting quickly — many cocktail-specific ice cube trays make 2-inch cubes, and they’re cheap. Crushed ice will over-dilute this drink in under two minutes.
- Orange peel isn’t releasing much aroma: The peel needs to be freshly cut and thick enough to have some pith. A peeler gives a thin strip with little oil; use a paring knife to cut a wider piece, about an inch wide.
- Smoking gun isn’t producing enough smoke: Check that the chips are dry — damp chips smolder poorly. A small amount of chips (a loose pinch) works better than packing the chamber tightly.
Keeping and reheating
This drink doesn’t keep. Once built and smoked, it should be served immediately — the smoke dissipates within minutes and the ice begins diluting the bourbon right away. If you’re making these for a group, prep each glass with the sugar and bitters ahead of time, then add bourbon, ice, and smoke to order. The whole build takes under two minutes per drink once you have a rhythm, so batching the muddling step is the only real shortcut worth taking.
Smoky Old Fashioned
Equipment
- 1 smoking gun For creating the smoky effect
- 1 handful cedar wood chips For smoking; avoid treated woods
Ingredients
- 2 oz bourbon Recommended: Woodford Reserve or Maker's Mark
- 0.5 tsp sugar Use granulated sugar or one sugar cube
- 2 dashes Angostura bitters Essential for depth of flavor
- 1 small orange peel Freshly cut for garnish
- 1 pc cherry Luxardo for a rich cherry flavor
Instructions
- Begin by placing the sugar and bitters in an Old Fashioned glass. Muddle until the sugar dissolves and forms a beautiful, aromatic paste.
- Add the bourbon, stirring gently to combine. Incorporate a large ice cube to chill without over-diluting the drink.
- Express the oils from a strip of orange peel by holding it skin-side down over the drink and giving it a twist. Drop the peel into the glass afterwards for personalization.
- Garnish with a cherry, letting it rest or skewer it with a cocktail pick for sophisticated flair.
- Utilize a smoking gun with cedar wood chips to introduce a smoky essence. Cover the glass and let it sit with smoke for a few seconds before removing the cover.
Notes
Nutrition
FAQ
Do I really need a smoking gun, or can I skip it?
You need a smoking gun to get the smoked effect — there’s no reliable workaround that produces the same result at home. A kitchen torch with wood chips placed in a small metal bowl can work in a pinch, but controlling the smoke is much harder and the results are inconsistent.
What kind of glass should I use?
A standard Old Fashioned glass (also called a rocks glass) is the right call — it’s short and wide, which makes it easy to cover with a small plate or coaster to trap the smoke. A tall glass makes the smoking step awkward and less effective.
Can I make this without alcohol for someone who doesn’t drink?
Yes — a non-alcoholic bourbon substitute like Lyre’s American Malt or Monday Whiskey works in the same proportions. The smoke and bitters still come through, though the flavor is noticeably lighter overall.
Does the type of bitters matter?
Angostura is the standard here and the right choice for this recipe. Other aromatic bitters can work, but orange bitters or mole bitters will shift the flavor profile meaningfully — fine to experiment with, just know it changes the drink.
Can I use a smaller or different ice format if I don’t have large ice cubes?
One or two standard ice cubes from a regular tray will work, but drink it faster — smaller ice melts quickly and the drink will taste watered down within a few minutes. Avoid crushed ice entirely for this recipe.
Where do I buy food-safe cedar wood chips?
Look in the grilling or barbecue section of most grocery stores or hardware stores — but read the label carefully and confirm they are untreated and food-safe. They’re also widely available online; many smoking gun brands sell their own chips, which are a safe bet.
