There’s a restaurant in the tiny historic town of Lewes, Delaware that opened its doors less than a year ago and has already managed to steal the locals’ hearts. More of a tavern, really, with exposed brick walls, leather booths, a hostess that greets you by your name and a small bar area where you’d be lucky to find a spot on most nights. It’s at this bar that you can watch the bartenders whip up artisanal cocktails, the star of which is the Smokeshow.
A twist on the Old Fashioned, this is a serious sipping drink infused with smoked wood chips that are ignited right in front of you. And let me tell you, the aroma generated by this smoke spreads throughout the restaurant and is enough to make even non-drinkers weak in the knees. Best enjoyed on a cold gloomy night when you feel insulated from the elements by the hospitality and warmth of this establishment, this is the drink that popped into my mind immediately once I started thinking about a Halloween themed post.
But, what could I possibly do to help improve on this already seemingly perfect drink? My sweet tooth urged me to turn it into a dessert cocktail, and I did just that. Warm notes of orange from non other than Grand Marnier, sweet dark rum, bourbon and a splash of cream all brought together and crowned with a smoldering cinnamon stick. This is perfection in a glass.
Now imagine yourself sipping it by candlelight on a chilly autumn night while, trick-or-treaters rage outside your door on their hunt for candy. It’s enough to make you scream…scream for more that is.
I hope that you’ll give this Smoke Scream recipe a whirl. If you do, please let me know what you think or tag me on Instagram. I always love hearing from everyone and seeing pictures of anything that you make. And above all, thank you so much for stopping by.
Smoke Scream
Ingredients
Cinnamon Syrup
- ½ cup granulated sugar
- 4 whole cinnamon sticks
Cocktail
- 1½ oz dark rum
- 1½ oz bourbon
- 1 oz Grand Marnier
- 1 oz cinnamon syrup
- 1½ oz heavy cream
- 2 whole cinnamon sticks
- ground cinnamon for topping
Instructions
Cinnamon Syrup
- Combine ½ cup sugar with ½ cup water in a small sauce pan over medium heat stirring occasionally until the sugar is fully dissolved, about 6-7 minutes. Remove from heat, add the cinnamon sticks and allow the mixture to cool to room temperature.
- Pour the syrup along with the cinnamon sticks into a container, cover and refrigerate for at least 4 hours or overnight.
Cocktail
- Combine the rum, bourbon, Grand Marnier, cinnamon syrup and heavy cream in a cocktail shaker. Add ice and shake until chilled, about 30 seconds. Pour into an ice filled glass and garnish with a dash of ground cinnamon. Add the cinnamon stick and, using a lighter or a kitchen torch, carefully light the tip and allow it to burn just until cinnamon scented smoke is created. Serve immediately