Bourbon Smoked Sugar Cocktail with Mint and Lemon
It’s been quite a few years since we bought this house, and I still don’t have a Big Green Egg in my backyard.
(Granted, the backyard has been in a state of flux for a few of these years, but for the sake of complaint, let’s ignore that.)
A woman who loves all things smoky—Scotch, bacon, Gouda… wait, who am I, Ron Swanson?—should not be denied the flavors she desires, even if others are the ones doing the actual smoking of ingredients.
And while it’s cool to char orange peels like Marc Murphy used to do in his house Negroni at Landmarc, and it’s easy to add a dash of mezcal and smoked salt to your Friday night margarita, there’s one ingredient I’m always particularly jazzed to play around with.
What’s bourbon smoked sugar?
Bourbon smoked sugar is the yin to smoked salt’s yang—the sweet counterpart to the savory smoked seasoning.
I was introduced to this eye-opening ingredient through Chicago’s Rare Tea Cellar, which has an incredible pantry of captivating teas, spices, oils, and other add-ons that make me want to turn my kitchen into a laboratory.
Smoked sugar isn’t something I’d try to make at home, since I’m not really in a position to store broken-down old bourbon barrels in my basement.
But since they’re the key to developing a smoky flavor that doesn’t overpower the pure sweetness of Demerara sugar, I’m happy to buy a tin of bourbon smoked sugar and keep it in my pantry.
The vanilla notes of the bourbon that have soaked into the oak are gentle, unlike harsher smoked woods like hickory, and the result is a versatile garnish.
Sprinkle this smoked sugar over oatmeal or crepes, stir it into coffee or tea, or use it in a smoked sugar cocktail, as is my wont.
Being sugar, it lasts pretty much forever as long as you keep it sealed away from ants and moisture!
How to make a smoked sugar cocktail
The bourbon smoked sugar cocktail below follows a familiar formula to those of you who are regular readers of my drinks recipes here on Good. Food. Stories.
Certain combinations—ginger and smokiness, lemon and ginger, mint and lemon—are irresistible to me, and it’s hard to throw them together in one drink and not get a spectacular result.
If you love Kentucky mules, mint juleps, or other drinks that combine bourbon with mint or ginger, this pairing will also feel familiar (and pleasing) to your palate.
It takes a little extra time to make a simple syrup using bourbon smoked sugar, but it helps the flavor permeate and is not difficult at all. Just substitute for regular granulated sugar in the 1:1 sugar-to-water ratio.
Next, muddling the mint with the smoked simple syrup helps the herb’s tingly sweetness come through without getting huge pieces of mint all up in your drink.
You can garnish each cocktail with a big old mint sprig, julep-style, so you can further sniff the mint’s aromas as you sip.
Fresh lemon juice adds a bracing hit of brightness and acidity to the sweetness of the bourbon and the sugar, and ginger liqueur gives it a subtle oomph.
Brown drinks may not be so pretty to look at, but they sure do taste good!
Smoked Sugar Cocktail with Ginger and Lemon
Bourbon smoked sugar is the subtle but crucial ingredient in this smoked sugar cocktail, mixed with ginger liqueur, mint, and lemon.
Ingredients
Smoked Sugar Simple Syrup
- 1/4 cup water
- 1/4 cup smoked sugar
Cocktail
- 1 tablespoon smoked sugar
- 1 large handful mint + more for garnish
- 3 tablespoons (1 1/2 fluid ounces) smoked sugar simple syrup
- 1/4 cup (2 fluid ounces ) bourbon
- 1/4 cup (2 fluid ounces) fresh lemon juice
- 3 tablespoons (1 1/2 fluid ounces) ginger liqueur
Instructions
Make the simple syrup:
- Bring the sugar and water to a bare simmer in a small saucepan over medium-low heat, stirring occasionally to help the sugar dissolve.
- Remove from the heat and cool to room temperature. Store leftover simple syrup in a mason jar or other lidded container in the refrigerator for up to 1 month.
Make the cocktail:
- Wet the rims of two coupes or other small cocktail glasses.
- Pour 1 tablespoon smoked sugar on a plate, then roll the glass rims in the sugar to coat.
- Muddle the mint and smoked simple syrup in a cocktail shaker until the mint is fragrant and bruised.
- Pour in the bourbon, lemon juice, and ginger liqueur.
- Add a scoop of ice cubes to the cocktail shaker.
- Close the shaker and shake vigorously for 30 seconds.
- Strain the cocktail, dividing it evenly between the two glasses.
- Serve immediately, garnished with mint sprigs if desired.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 615Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 8mgCarbohydrates: 138gFiber: 0gSugar: 133gProtein: 0g
The nutritional information above is computer-generated and only an estimate.
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Casey Barber
Casey Barber is the owner and founder of Good Food Stories LLC and a visual storyteller whose work often focuses on the intersection of food and culture. She is also the author of the cookbooks Pierogi Love: New Takes on an Old-World Comfort Food and Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats, and she couldn’t get anything done without the help of her executive assistant cats, Bixby and Lenny. Her favorite color is obviously orange.
Where do you come up with these cool drinks? Looks fantastic
I cannot believe that you just posted this! I was talking with my husband about a “new drink” I wanted to create. A mezcal margarita with a smoked sea salt rim and charred lime rind.
Great minds, lady. I am also a sucker for anything smoked. Funny thing is, when I was 15, my house burned down and for years, I couldn’t stand the smell of anything barbecued or smoked. So glad I got over that.
Happy Memorial Day, lady.
X
Sabrina
Ginger, lemon, mint, smoke. How can you go wrong?