Garden-to-glass cocktails are signature at the Grand Hotel’s 1847 bar, and this luxury libation takes a classic drink and adds an earthy applewood twist.
2 ounces Woodford Reserve bourbon, or bourbon/rye whiskey of choice
1 ounce simple syrup
4 shakes Peychaud’s barrel-aged bitters
Orange peel, for garnish
Add all ingredients to a carafe. Using a smoking gun tool, add smoke, cover and let sit for 30 seconds. Pour into a rocks glass, add ice and orange peel.