Fill the mixing glass with plenty of ice and stir for 20–30 seconds until very well chilled and slightly diluted (about 1/4 inch of dilution in the glass). This creates a silky texture.

Smoke the Glass

Prepare the glass for smoking

Place the large rocks glass upside down or on its side in a small smoking chamber or cover a small metal tin. Put about 1 tablespoon of wood chips (apple, cherry or oak) in the tin/chamber or the smoker's tray.

Generate smoke

Ignite the wood chips with a torch or lighter until they smolder and produce smoke. If using a smoking gun, load chips, aim the nozzle into the glass, and fill the glass with smoke. If using a tin, quickly cover to trap smoke under the glass. Allow smoke to perfume the inside of the glass for 20–40 seconds depending on desired intensity.

Seal the smoke

Invert the glass (if needed) to trap the smoke inside, or cover the smoking chamber so the glass stays filled with smoke while you finish the cocktail. Leave the smoke sealed for 30–45 seconds for a pronounced smoked aroma.

Finish & Serve

Strain into smoked glass

Remove the mixing glass from ice and strain the chilled cocktail over a single large ice cube into the smoked rocks glass. If the glass was filled with smoke and sealed, remove the seal just before pouring to let a puff of smoke rise into the cocktail.

Express oils and garnish

Hold the orange peel over the drink with the outer (zesty) side down and give it a sharp squeeze to express oils across the surface, then run the peel around the rim and drop it into the drink. Add a Luxardo cherry on a pick if desired.

Optional additional smoke

For extra theatrical effect, place a small smoldering wood chip on a spoon and cradle it in the glass for a few seconds before serving, or briefly puff additional smoke from the smoking gun into the glass after pouring. Serve immediately.