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Recipe Detail Page
Campfire Old Fashioned for a Crowd
Autumn 2020
Reminiscent of a wood-burning fire, this comforting cocktail is made for entertaining. The smoke here comes from two sources: delicately smoked ice cubes that release flavour as they melt, and a smoke-filled decanter. The latter is achieved with a smoke gun, a special piece of equipment that can be purchased from hardware stores, dedicated barbecue shops or online from Amazon.
Makes 8 cocktails
2 cups (500 mL) bourbon
¼ cup (60 mL) water
2 oz maple syrup
¼ oz Angostura bitters
1. In a liquor decanter with a stopper, combine bourbon, water, maple syrup, and Angostura bitters. Swirl to dissolve syrup and refrigerate until chilled.
2. Follow the manufacturer’s instructions for the smoke gun using maple chips, and, once smoking, place the flexible hose into the neck of the decanter. Let run for 30 seconds, remove and place the stopper on the decanter. Serve immediately alongside rocks glasses and smoked ice (method follows).
Makes 8 cocktails
SMOKED ICE
Begin by making plain ice in the desired size and shape you wish to use (the increased surface area of the ice provides better results than water alone). Plan for 24 standard-size cubes, or 8 jumbo spheres (or cubes). Arrange a piece of foil in the bottom of a deep wide pot or wok. Place 1 tsp (5 mL) maple chips on top of foil and arrange a rack over foil and within pot. Place a heatproof bowl or pie plate overtop and fill with ice. Cover with lid or more foil and set over high heat for 1 minute. Reduce heat to low and continue smoking for 15 minutes. Turn heat off and let stand for 15 minutes. Pour water back into moulds and freeze.
