1. Add ½ oz simple syrup and 2–3 dashes Angostura bitters to a mixing glass.

2. Pour in 2 oz bourbon, add ice, and stir until well chilled and silky.

3. Strain over a large ice cube in a rocks glass.

4. Place the Skull & Cinder cocktail smoker on the glass, ignite your chosen wood chips, and allow the drink to absorb smoke for 30–45 seconds.

5. Finish with an expressed orange peel and Luxardo cherry, then serve.

Note: Try smoking the empty glass while you prepare the drink. Pouring into a smoky glass will allow the aroma to infuse more with your drink.