Campfire-Smoked Old Fashioned with Grilled Orange and Wood-Ash Rim

How to Make Campfire-Smoked Old Fashioned with Grilled Orange and Wood-Ash Rim

1. 1

   Step 1: Make or confirm simple syrup

   If you don't have demerara simple syrup ready, make a 2:1 demerara syrup by heating 2 parts demerara sugar to 1 part water until the sugar dissolves; let cool. On a camp setup you can use a small pot on the grill over indirect heat; store in a sealed jar until needed. This yields a richer, molasses-leaning sweetness that stands up to smoke.

   For this step

   • 1 fl ozDemerara simple syrup (2:1) or store-bought demerara/simple syrup
   
2. 2

   Step 2: Smoke the bourbon (cold- or hot-smoke; choose your method)

   Cold-smoke: make a foil packet or use a smoker box with apple, cherry, or oak chips, ignite until smoldering, then place a covered jar or heatproof bottle of bourbon on the grill away from direct heat and close the lid for 8–12 minutes to capture smoke without warming. Hot-smoke (more intense, shorter): pour the measured bourbon into a heatproof metal cup, set it on the grill grate a few inches above embers or lit chips for 60–180 seconds while monitoring closely to avoid overheating, then remove and cool slightly. For gas grills use a smoking tube or foil packet to generate smoke on one side and keep the bourbon on the opposite side; for pellet grills set to a low smoke temperature (180–225°F / 82–107°C).

   For this step

   • 4 fl ozBourbon
   
3. 3

   Step 3: Char orange peel and smoke the cherries

   While the bourbon smokes, place the orange strips directly over a low, hot part of the grate or briefly flame them with tongs to char edges (about 5–10 seconds per side) until oils are fragrant and edges show color. For cherries: put pitted cherries in a small foil tray or on a skewer and set them on the grill off direct flame for 4–6 minutes to pick up smoke and warm slightly; they should wrinkle and take on smokiness but not collapse. Remove both from heat and keep covered or tented to preserve aroma until assembly.

   For this step

   • 2 strip(s)Orange peel (large strips), plus extra for express/bit of oil
   • 4 cherry(ies)Cocktail cherries (fresh or jarred), pitted
   
4. 4

   Step 4: Prepare the wood-ash & salt rim and the ice

   If using the optional savory rim, combine equal parts sifted, food-safe hardwood ash and coarse sea salt in a shallow dish; taste a tiny pinch first to confirm palatability. Moisten the glass rim with a bit of orange peel oil or a citrus wedge and dip into the ash-salt mix to coat. Place one large ice cube into each prepared rocks glass and set aside.

   For this step

   • 2 tbspFood-safe hardwood ash (from untreated hardwood) + coarse sea salt (mixed, optional rim)
   • 4 cube(s)Large ice cubes
   
5. 5

   Step 5: Mix the Old Fashioned

   In a mixing glass add the demerara simple syrup, the measured bitters, and the smoked bourbon; fill with large ice and stir briskly for 20–30 seconds until well chilled and slightly diluted. Strain the cocktail over the prepared rocks glass with the large ice cube, ensuring a slow, polished pour to keep clarity and texture. Give a quick stir (if desired) to settle the drink.

   For this step

   • 6 dash(es)Angostura bitters
   
6. 6

   Step 6: Finish with charred orange oil, smoked cherry, and optional trapped smoke

   Express the charred orange peel over the glass to release oils and wipe the rim with the peel, then drop one smoked cherry into each cocktail for garnish. For extra theatrics, capture smoke in the glass using a small cloche or invert a clean glass over a brief smoking pouch on the grate for 10–20 seconds, then seat it on the cocktail and lift at the table so the smoke flows out as you serve. Serve immediately and advise guests about the optional ash rim—it's savory and concentrated, so a light touch is best.
   

1. If you don't have demerara simple syrup ready, make a 2:1 demerara syrup by heating 2 parts demerara sugar to 1 part water until the sugar dissolves; let cool. On a camp setup you can use a small pot on the grill over indirect heat; store in a sealed jar until needed. This yields a richer, molasses-leaning sweetness that stands up to smoke.
2. Cold-smoke: make a foil packet or use a smoker box with apple, cherry, or oak chips, ignite until smoldering, then place a covered jar or heatproof bottle of bourbon on the grill away from direct heat and close the lid for 8–12 minutes to capture smoke without warming. Hot-smoke (more intense, shorter): pour the measured bourbon into a heatproof metal cup, set it on the grill grate a few inches above embers or lit chips for 60–180 seconds while monitoring closely to avoid overheating, then remove and cool slightly. For gas grills use a smoking tube or foil packet to generate smoke on one side and keep the bourbon on the opposite side; for pellet grills set to a low smoke temperature (180–225°F / 82–107°C).
3. While the bourbon smokes, place the orange strips directly over a low, hot part of the grate or briefly flame them with tongs to char edges (about 5–10 seconds per side) until oils are fragrant and edges show color. For cherries: put pitted cherries in a small foil tray or on a skewer and set them on the grill off direct flame for 4–6 minutes to pick up smoke and warm slightly; they should wrinkle and take on smokiness but not collapse. Remove both from heat and keep covered or tented to preserve aroma until assembly.
4. If using the optional savory rim, combine equal parts sifted, food-safe hardwood ash and coarse sea salt in a shallow dish; taste a tiny pinch first to confirm palatability. Moisten the glass rim with a bit of orange peel oil or a citrus wedge and dip into the ash-salt mix to coat. Place one large ice cube into each prepared rocks glass and set aside.
5. In a mixing glass add the demerara simple syrup, the measured bitters, and the smoked bourbon; fill with large ice and stir briskly for 20–30 seconds until well chilled and slightly diluted. Strain the cocktail over the prepared rocks glass with the large ice cube, ensuring a slow, polished pour to keep clarity and texture. Give a quick stir (if desired) to settle the drink.
6. Express the charred orange peel over the glass to release oils and wipe the rim with the peel, then drop one smoked cherry into each cocktail for garnish. For extra theatrics, capture smoke in the glass using a small cloche or invert a clean glass over a brief smoking pouch on the grate for 10–20 seconds, then seat it on the cocktail and lift at the table so the smoke flows out as you serve. Serve immediately and advise guests about the optional ash rim—it's savory and concentrated, so a light touch is best.