Bring island warmth and spice to the party with this smoked take on the Caribbean Ember. The deep richness of blackstrap rum and rye whiskey meet tropical pineapple, zesty lime, and fiery ginger beer. By shaking smoke through the cocktail it gains a rich, velvety smokiness that dances through every sip.
Smoked Caribbean Ember Cocktail
Ingredients
- 45 ml Dark/Blackstrap Rum
- 15 ml Straight Rye Whiskey (100 proof / 50% ABV)
- 15 ml Fresh Pineapple Juice
- 7.5 ml Maple Syrup
- 7.5 ml Fresh Lime Juice
- 5 dashes Angostura Bitters
- 75 ml Ginger Beer (Thomas Henry recommended)
- Ice cubes
- Fresh Mint Sprig (garnish)
- Sixpence Alchemy Cocktail Smoker Kit
- Collins glass (pre-chilled)
- Cocktail shaker
- Add rum, rye whiskey, pineapple juice, maple syrup, lime juice, bitters and ice cubes into your shaker.
- Place the Sixpence Alchemy smoker on the open shaker.
- Add a pinch of apple or pear wood chips.
- Torch until smoke fills the shaker, then replace with the shaker lid to trap it in.
- Shake hard for 10–12 seconds.
- The motion forces the smoke to swirl and integrate directly into the cocktail.
- Strain into an ice-filled Collins glass.
- Top with ginger beer, letting it gently mix.
- Garnish with a fresh mint sprig.
FLAVOUR NOTES
This method delivers a smooth, full-bodied smokiness woven right through the drink. Expect layers of dark molasses and rye spice softened by pineapple’s tropical sweetness, lifted by lime and maple, with ginger beer crackling on the finish.
EXPERT TIP
Smoked Maple Syrup: Elevate this drink by preparing your maple syrup in advance with your Sixpence Alchemy smoker or infuser. Smoke a small jug of maple syrup and let it infuse for 2–3 minutes. The syrup absorbs the smoky character beautifully and adds a lingering depth of flavour throughout the cocktail. Store in a sealed jar in the fridge — it will stay smoky for weeks and can be used in an Old Fashion, pancakes, or even to glaze a ham.
