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Angela’s Arch Cocktail

This smoky cocktail recreates the smell of a warm fire that's perfect for winter

Serve these tequila cocktails at your next party.

I wanted to create a sensory experience. Bringing the smoke into the cocktail allowed all the senses to be activated while showcasing the versatility of the tequila. This cocktail brings a feeling of fall by recreating the smell of roasting on a campfire.

This recipe is courtesy of Angela Laino.


For the Cocktail

  • 1 1/4 Ounce smoked tequila, such as Don Julio Reposado
  • 1/2 Ounce malbec reduction
  • 1/3 Ounce Italian aperitif
  • 1 Dash of orange zest
  • 2 Dashes of orange bitters
  • Dehydrated lemon ice for garnish

For the Dehydrated Lemon Ice

  • 2 lemons
  • Water
  • Ice tray


For the Cocktail

Pour tequila into blender. Place the hose of a smoking gun 2 to 3 inches into the blender. Set the blender on a very low setting and turn on the smoker. Keep a continuous flow of smoke for 3 to 5 minutes. Combine smoked tequila with malbec reduction, Italian aperitif, orange zest and orange bitters in a mixing glass over ice. Stir for about 45 seconds.

Strain contents into a rocks glass over large ice cube. Fill a snifter with smoke from your smoking gun and place on top of the rocks glass so that smoke is captured. Lift snifter and serve.

For the Dehydrated Lemon Ice

Slice lemons thin and place in the dehydrator for 8 to 12 hours at 135 Degrees F. Once lemons are crisp, place them in a ice tray and fill halfway with water. Place in freezer. Once ice is frozen, fill remaining space with water and freeze.