The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Smoke Sumn


1 cinnamon stick, broken into pieces

Palo Santo woodchips

2 ounces rye (Hazelton uses Old Overholt)

½ ounce vanilla demerara syrup

2 dashes Angostura Bitters

1 dash Creole bitters

Garnish: Smoked cherry

Special equipment: Handheld blowtorch


  1. On a wooden cutting board, form cinnamon stick pieces and woodchips into a pile. Torch until cinnamon and wood are red hot. Cover with a upside-down rocks glass to capture the smoke.
  2. In a mixing glass filled with ice, combine rye, demerara syrup, and bitters. Stir for 30 seconds, then strain into smoked rocks glass.