5 Smoked Cocktails To Elevate Your Monsoon Pour

A classic gin and tonic is a reliable standard, but introducing charred rosemary completely shifts its character, making it ideal for a rainy evening. The botanical notes of the gin pair naturally with the pine-like, herbaceous smoke of the herb. To make this drink, fill a balloon glass to the brim with large ice cubes. Pour in 60ml of a dry, botanical gin and top it up with a premium tonic water, adding a gentle squeeze of fresh lime. Take a fresh, sturdy sprig of rosemary and use a lighter or match to toast the leafy tip until it begins to glow and smoulder. Blow out the flame and drop the smoking sprig straight into the glass. The rising smoke creates a rich aroma with every sip, bringing a dry, forest-like quality to the drink.

This preparation relies on a simple technique to coat the inside of your serving glass with sweet wood smoke, which highlights the vanilla and oak notes of the bourbon. Start by placing a small pinch of oak or applewood chips on a clean, fireproof surface like a ceramic plate or wooden chopping board. Light the wood chips with a lighter until they begin to burn, then immediately invert a rocks glass over the flame to trap the rising smoke. While the glass fills with a dense cloud, stir 60ml of bourbon, 10ml of simple syrup, and two dashes of Angostura bitters with ice in a separate mixing container. Flip the smoked glass over, slide in a single large ice block, and strain the chilled liquid inside, finishing with a fresh orange peel.

The Penicillin is a modern classic that uses the natural, earthy smoke of peated Scotch whisky to create a highly comforting, layered drink. It is incredibly effective at warding off a damp chill, relying on a base of honey, ginger, and lemon. Shake 60ml of blended Scotch, 20ml of fresh lemon juice, and 20ml of honey-ginger syrup with ice, then strain the mixture into a double rocks glass over fresh ice. To add the essential smoky finish, gently float 15ml of a heavily peated Islay single malt over the back of a spoon onto the surface of the drink. The initial sip delivers a bold hit of peat smoke, which quickly gives way to the sweet, spicy warmth of the ginger and honey.

For a naturally smoky drink that requires no matches or torches, mezcal is the perfect option. This Mexican agave spirit carries a deep, cooked-earth smokiness that balances beautifully with the sharp, bitter-sweet flavour of fresh grapefruit. Rim a tall glass with coarse sea salt, then fill it with ice. In a shaker, combine 60ml of artisanal mezcal, 30ml of fresh pink grapefruit juice, and 15ml of lime juice, shaking the mixture briefly with ice. Strain the liquid into the prepared glass and top it off with sparkling soda water. The natural, built-in smoke of the mezcal grounds the bright citrus, creating an incredibly refreshing yet deeply warming drink.

When a heavy downpour makes the night feel genuinely cold, a hot toddy is the ultimate remedy. This recipe uses dark rum and warming spices, finished with the sweet, woody scent of burning cinnamon. In a heatproof mug, combine 60ml of aged dark rum, 15ml of honey, 15ml of fresh lemon juice, and 120ml of hot water. Stir the liquid with a whole star anise and a couple of cloves, allowing the spices to steep in the warm alcohol for a minute. Just before serving, use a flame to light one end of a whole cinnamon stick until it begins to smoulder, then place it directly into the mug to act as a fragrant stirrer.