This smoky, velvety bourbon drink brings together browned butter, maple sweetness, and a hint of vanilla warmth for a cocktail that feels like winter luxury in a glass.
Instead of a traditional flip, this version leans into smoked flavors—using your smoker to infuse the butter mixture for an added layer of richness that fits perfectly with the Smoking Swines theme.
The blend of warm spices and creamy texture creates a drink that’s both indulgent and rustic, making it ideal for holiday gatherings, late-night sipping, or pairing with anything straight off the smoker.
Every element of the drink has been reworked so it stands on its own—not a copy, but a smoky, bourbon-forward creation made for your content style.
Ingredients
- 2 oz bourbon
- 1 oz smoked brown-butter maple syrup (brown butter + maple syrup lightly smoked in the pit)
- 1 whole egg
- 0.5 oz heavy cream
- 0.25 tsp vanilla extract
- 1 pinch ground cinnamon
- 1 pinch ground nutmeg
- Ice cubes
Instructions
- Smoke the Butter BasePlace a small heatproof dish with browned butter and maple syrup into your smoker. Cold smoke for 20–30 minutes or warm smoke at ≤120°F if your pit allows. Remove and whisk together until smooth. Set aside to cool.
- Build the CocktailAdd bourbon, smoked brown-butter maple syrup, egg, cream, vanilla, cinnamon, and nutmeg to a shaker. Dry shake vigorously (no ice) to build that signature froth.
- Chill & WhipAdd ice to the shaker and shake again until the shaker is cold and the mixture is creamy.
- ServeStrain into a chilled coupe or small rocks glass.
- GarnishAdd a cinnamon stick and grate a little nutmeg over the top. Dust lightly with maple sugar for an aromatic finish.