This was a drink that Karl made when he worked at Saint House during it’s brief life in Tucson, AZ. He started at Scott & Co then moved there to manage the bar. I was fortunate enough to do a cocktail night hosted by him at the bar. He shared the recipes of Saint House and this was one of them. The use of a large amount of Angostura bitters makes this cocktail unique. It really works though. Also, you have to make the honey syrup. It’s just not the same without it.

This was a recipe from 67 Orange Street that I slightly altered. For the original recipe we would infuse bourbon with cigar smoke in batches. This made it more high volume friendly with the same flavor. I changed it so I could make this in a more one off fashion. I prefer pipe tobacco flavor to cigar, but they both work well. This drink is also very much a performance as well as a drink. It is a great drink to make slowly while having a conversation with the person your making it for. When Karl was teaching me about this drink (as we infused the bourbon and finished smoking the cigar that was used) he was telling me that cocktails should tell a story. The concept that not only should the flavors work well, but could also evoke a memory or a feeling. For me this drink was meant to encompass those nights spent out late, maybe until sunrise, spent in long conversation as you share a couple of good cigars and reflection worthy drinks.

This drink is one of the new modern classics for sure. The ginger, lemon, and smoke just balance so well together. Honestly, this is better with honey syrup, but I usually don’t miss it and just use regular. I also pull the syrup back to 1/2oz. I definitely have candied ginger just for this drink.

I forget where I picked up this recipe, but it is a great for spring or anytime you want to bring a feeling of summer to your nose. I have occasionally put a few drops of orange flower water on top as well if you’re feeling extra floral.

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