Courtesy Bryan Schneider, beverage director, Quality Meats, New York City
Channel the outdoorsy spirit of a fall camping trip with a smoke-tinged cocktail that’s playfully presented in a thermos. Bryan Schneider, beverage director at Quality Meats in New York City, layers two elements to capture the effect of a smoldering campfire: Lapsang Souchong tea, which adds a mildly smoky and earthy component, and a smoky whiskey. Use a non-smoked whiskey for a subtler effect, or choose from our list to amp up the embers.
These bottles have a pleasing, smoky effect. Sip them straight or mix into your Campfire Cocktail for maximum smolder.
- Big Peat Islay Blended Malt Scotch Whisky: Look for a huge rush of peat smoke and a bitter chocolate finish in this Scotch blended from “a shovelful” of Islay single malts, including Ardbeg, Caol Ila, Bowmore and Port Ellen.
- Connemara Peated Single Malt Original Irish Whiskey: One of the most intense, peaty Irish single malts, this sipper leads with smooth vanilla sweetness and an elongated, smoldering exit.
- Laphroaig 10 Year Old Islay Single Malt Scotch Whisky: Islay’s Laphroaig is famed for its intense, peaty profile. There’s plenty of peat on the nose and palate, backed by olive brine, espresso and peppery spice.
- Ranger Creek Rimfire Mesquite Smoked Texas Single Malt Whiskey: This Texas-made single malt is Schneider’s choice. It’s smoked with mesquite instead of Scottish peat, and adds an almost bacon-and-barbecue effect.
- Swift Single Malt Texas Whiskey: Made in Texas from Scottish malted barley, expect a lightly charred, smoky note mingled with cocoa and toasty vanilla.
- 2 ounces whiskey
- 1 ounce brewed Lapsang Souchong tea, cooled
- 2 tablespoons orange marmalade
- ½ ounce lemon juice
- Orange peel (for garnish)
In camping thermos or cocktail shaker filled with ice, combine first four ingredients. Shake well, then pour into thermos mug. If desired, garnish with orange peel.