Up in Smoke

Gabriel Orta & Elad Zvi, Twenty Seven | Miami Beach, FL

Turning the idea of a Whiskey Sour on its head, the bar team at The Freehand Hotel in Miami first takes a batch of fresh, ripe strawberries, smokes them in a meat smoker and turns them into a hazy, pink syrup.  They then mix it into a heady formula of rye whiskey and Ramazzotti amaro resulting in an elusively fruity, yet savory sour.


Serving: 1

  • 1 1/2 ounces rye
  • 1/2 ounce Ramazzotti Amaro
  • 3/4 ounce smoked strawberry syrup (see Editor's Note)
  • 1 ounce lemon juice

Garnish: dehydrated orange wheel

  1. Add all ingredients to a cocktail shaker.
  2. Add ice and shake until chilled.
  3. Strain over ice into a rocks glass.
  4. Garnish with a dehydrated orange wheel.
Editor's Note

To make smoked strawberry syrup, cut 1 pint of strawberries into halves and place in a meat smoker for about 30 minutes. Then add strawberries and 1 cup of water to a pot and bring to boil. Add 1 cup of sugar, and stir to dissolve. Turn off heat and allow mixture to cool before storing in the refrigerator in an airtight container.