Maple & Smoke

Maple & Smoke

Maple and Smoke is a smoky tequila cocktail that plays sweet against fire. Aged SWOL Añejo and dark maple syrup give it a warm, caramel core, while a rinse of mezcal or Islay Scotch coats the glass with campfire smoke. Two dashes of Angostura keep it from turning dessert-sweet. It is stirred, not shaken, and served over one big cube with a flamed orange peel. You control exactly how smoky it gets, from a whisper to a bonfire, using the rinse. Here is the full recipe plus three ways to build the smoke.

INGREDIENTS
  • 2 oz SWOL Añejo Tequila, the aged, oaky base that anchors the drink
  • 0.5 oz maple syrup, dark grade preferred for a deeper, less sugary sweetness
  • 2 dashes Angostura bitters, for spice and to dry out the finish
  • 0.25 oz mezcal or Islay Scotch, as a glass rinse for smoke (optional but defining)
  • Orange peel, expressed and flamed as garnish
  • Ice, one large cube in the glass
HOW TO PREPARE
  1. Rinse a chilled rocks glass with the mezcal or Islay Scotch, then discard the excess
  2. Stir the SWOL Añejo, maple syrup and Angostura over ice for 20 to 30 seconds
  3. Strain into the rinsed glass over one large cube
  4. Express an orange peel over the top, flame it if you like, and drop it in
Style of Glass to use
  • Rocks Glass
Garnishes
  • Orange Peel

How to add smoke to a cocktail (technique)

  • Rinse method: a quarter-ounce of mezcal or Islay swirled and dumped gives aroma without taking over
  • Full pour: build the quarter-ounce into the stir for a bolder, integrated smoke
  • Flamed peel: expressing and flaming orange oils adds a toasted, caramelized top note

Mezcal rinse vs Islay Scotch rinse (ingredient explainer)

  • Mezcal keeps it all-agave, with earthy, vegetal smoke that matches the tequila
  • Islay Scotch brings a briny, medicinal peat smoke for a sharper contrast
  • Start with the rinse, taste, then decide whether to add more

Make it your way (variations)

  • No smoke: skip the rinse and you have the classic Maple Barrel
  • Smokier: build the mezcal into the stir instead of rinsing
  • Drier: cut maple to a quarter-ounce and add a dash more Angostura

Frequently Asked Questions

What makes this a smoky tequila cocktail?

A rinse of mezcal or Islay Scotch coats the glass with smoke, layered over aged tequila and maple.

Do I need mezcal to make it?

No. A tiny Islay Scotch rinse works too, or you can flame an orange peel for lighter smoke.

How do I control how smoky it is?

Rinse and discard for a whisper of smoke, or build the smoky spirit into the stir for more.

What maple syrup should I use?

Pure, dark-grade maple syrup for depth without excess sweetness.

Is it shaken or stirred?

Stirred. There is no citrus, so stirring keeps it clear and silky.

What glass is best?

A rocks glass with one large cube.

What is the non-smoky version?

Leave out the rinse and you have a straight maple tequila cocktail, the Maple Barrel.

Maple & Smoke TIPS

Master the Smoke & Flame

For that wow-factor smoke, rinse your glass with a splash of mezcal or Islay Scotch, then discard the excess — it adds depth without overpowering. To safely flame the orange peel, hold a lit match or lighter near the peel’s surface (skin side facing the flame) and give it a quick squeeze. The essential oils will ignite briefly, leaving behind a warm, smoky citrus aroma that perfectly complements the maple and aged tequila.

MADE WITH

SWOL Anejo Tequila Limited Release (750Ml)

750 ML

$89.99

$109.99

Sale

SWOL Anejo Tequila Limited Release is an extremely limited edition; a special release of just 10,000 bottles. Each hand-numbered bottle has a peel-off iron patch which is designed by Los Angeles-based artist Rise Work.

Combining ancient and modern techniques and a deep love and passion for Authentic Tequila, SWOL Tequila comes from Mexico. When two friends journeyed to Mexico...

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