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3 Smoked Cocktails to Keep Customers Cool

3 Smoked Cocktails to Keep Customers Cool

Use bright aromatics to upgrade summer sippers

The sight of smoke swirling in the glass. The aroma warming the taste buds before the first sip. A smoked cocktail will elevate any guest's experience simply with its multi-sensory nature. But for sunny afternoons spent sipping on the patio, a hickory-smoked rye Manhattan can be a bit heavy. Luckily, brighter aromatics are all you need to keep your summer cocktail menu stoked.


The sweet herbaceousness of fresh (not dried) thyme will take this martini for a stroll through the garden. Thyme's notable lemon essence brings out subtle citrus in this gin, while a rosa aperitivo is softer than a bracingly dry vermouth. Trust us, no one will miss the olive.

Servings: 1

The cocktail:

  • 2 ½ oz Hayman's Old Tom Gin
  • ½ oz Cocchi Rosa vermouth
  • 1 dash grapefruit bitters

Place a martini glass atop a few smoldering thyme sprigs, letting air in to keep them rolling. Stir the cocktail and strain into a smoky glass. Garnish with an expressed lemon twist.


Palo Santo wood may best be known for its cleansing properties, but fortunately for us, its major component is limonene, the same found in citrus fruit peels. This makes it a perfect wood to enhance your summer Negroni with delicate aromatics.

Servings: 1

The cocktail:

  • 1 ¼ oz Vikre Boreal juniper gin
  • 1 oz Cocchi di Torino sweet vermouth
  • ¾ oz Campari

Let the Palo Santo smoke curl up into a rocks glass. Stir and strain cocktail into smoked glass. Garnish with large cube and orange peel.


The earthiness of sage mellows out pineapple's intense tropical sweetness for a pairing as perfect as old friends. Infusing ice cubes themselves creates a multi-dimensional drink: As the ice melts, smokier sage aroma reveals itself. By the end of the glass, your patrons will feel like they're catching the sunset at a beach campfire.

The ice cubes:

Fill a grill-safe pan with ice and place on grate. Underneath, place a lit bundle of dried sage. Cover grill and let smoke until cubes melt. Pour smoky water into a mold for average-sized cubes and freeze.

The cocktail:

  • ¼ oz lime juice
  • ¾ oz pineapple juice
  • ¼ oz simple syrup
  • 1 ½ oz reposado tequila
  • ½ oz pineapple liqueur
  • 1 dash orange bitters

Shake and strain into highball glass filled with smoked ice. Top with 1 ½ oz seltzer. Garnish with fresh sage leaves

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