This variation on the classic is by Lacey Roberts, bartender at Published on Main in Vancouver.

• 2 oz Mitcher’s Kentucky Straight Bourbon

• 0.5 oz demerara syrup (see note)

• 2 dashes Bark & Bitter Overtly Orange Bitters

• 4 drops The Japanese Bitters – Umami

• Garnish: expressed orange peel, cherry wood smoke (see note)

In a mixing glass add bourbon, syrup and bitters with ice. Stir until chilled and diluted then strain over a large king cube in a rocks/Old Fashioned glass. Smoke the glass with cherrywood smoke and then garnish with expressed orange oils and a twist.

Notes: Demerara is a less processed form of cane sugar with large, light brown crystals and a rich toffee flavour. To make demerara syrup, combine 1 cup each demerara sugar and water in small pot over medium heat, stirring, until sugar is completely dissolved. Cool and transfer to a glass jar or bottle; will keep for at least two weeks in the fridge.

If you do not have a smoking gun or similar device, get a cherry wood plank and char a section with a kitchen torch for a few seconds. Place your Old Fashioned glass upside down on the charred area to capture the smoke.