Smoked Maple Old Fashioned | Whisky co*cktail Recipe (2024)

FAQs

What is the best wood to smoke an Old Fashioned with? ›

The bold and smoky flavor of oak, hickory, and mesquite compliments the spicy flavor from the rye. While any of these woods are a great choice for smoking old fashioned and manhattans, the hickory smoke on an old fashioned and oak on a manhattan are favorites of ours here at Aged & Charred.

Like other bottles of Knob Creek, Smoked Maple Bourbon uses Kentucky limestone-filtered water, and is aged for nine years in deeply charred American white oak barrels to bring out bold flavors that harken back to the pre-Prohibition era.

Not a good choice for pancakes, this syrup is great drizzled over dishes such as chili, BBQ or glazed root vegetables. Add it to a co*cktail in place of simple syrup and you have background notes of smoke and caramel. Our friend Martha loves it poured over apple crisp.

Step 1: Place sugar cube in a lowball glass and add bitters. Step 2: Add water to the sugar cube, then add the rye whiskey and stir with bar spoon to combine until sugar is mostly dissolved. Step 3: Fill the lowball glass with smoke, and keep covered. Wait 2 minutes, then release the smoke.

Bourbon: the perfect medium for smoke flavor

Adding smoke flavor to bourbon amplifies it's already slightly sweet flavor, which makes it an awesome complement to grilled meats and BBQ, am I right?

Maple: Maple wood gives a more subtle, mild and sweet smoky flavor that blends well with woods like alder, oak and apple. It's ideal for smoking pork and poultry. Sugar-maple is exceptionally good for smoking turkey. Mesquite: Mesquite is the most intense and concentrated, earthy smoke flavor you will find.

When preparing a smoked co*cktail, such as a smoked whiskey, old fashioned, or manhattan, you may prefer to smoke the glass first before adding the drink to the glass. With this method the smoke will rest in the glass and cling to the glass as well as any ice which maybe included.

Adding smoke to this classic co*cktail adds depth of flavor that compliments the bourbon, while the simple syrup is infused with rosemary, which also plays a role as a swizzle stick.

Smoked hickory and maple wood, with hints of earthy grains. Smokey, smooth, and slightly sweet.

Choose Knob Creek Small Batch to enjoy a truly nostalgic Old Fashioned with every sip, its quality guaranteeing a lasting impression on your palate. With its high proof and full-bodied taste, this bourbon stands up well to the sugar and bitters in an Old Fashioned.

How long to age maple syrup in bourbon barrels? ›

Making pure maple syrup over a wood-fired evaporator creates an especially delicious product, but it becomes even more special after aging the pure maple syrup inside a locally-sourced bourbon barrel for three months.

Cold smoke for at least 6 hours (longer for a stronger smoke taste). Let cool at room temperature or in the refrigerator. Pour back into original syrup container and refrigerate for up to 3 months.

Smoky flavor can sneak into maple syrup boiled over an open fire because the smoke and debris from the fire pass over the sap as it boils. Even if you enjoy this smokiness, it is actually considered a flaw in syrup and could even be somewhat bad for your health, depending on what you burn with.

GO LOW AND SLOW (MOST OF THE TIME): Real barbecue is cooked slowly over low, indirect heat—with wood smoke—because that's a traditional way to make sinewy meats so moist and tender that you hardly need teeth.

Begin by placing your whiskey in a decanter or bottle. Light a small amount of wood chips in your smoker, allowing them to smoke before letting this smoke infuse the whiskey. Repeat until the desired smokiness is achieved.