Here we have a selection of 6 irresistible cocktails for those who love a smoked flavour that include our smoked brown sugar cane syrup, which we created after a rigorous study of the most suitable woods.

To achieve its flavour, liquid smoke is used that is extracted from fine woods, to be precise, 90% Beech (Fagus sylvatica), 10% White Oak (Quercus Alba), the best for the blend in modern cocktail making, and they also work perfectly with Whisky, chocolate, green tea and vermouth.

Wood chips are burned to create it.

The steam produced during the burning of the wood condenses, is collected, concentrated and purified to produce this liquid with an intense smoked flavour.

Different types of wood can be used to produce the liquid smoke.

Burning the remains of these woods forces the passage of the smoke produced through a condensation chamber. The steam produced during the burning condenses in this chamber in the form of droplets.

These droplets are collected and the liquid obtained from this condensation is concentrated to achieve a more intense flavour. Subsequently, the liquid passes through different filters in order to remove impurities and is subjected to different purification processes.

The liquid produced after this process has an intense smoked flavour and is called liquid smoke, wood vinegar or pyroligneous acid.

We hope you find it interesting…

Now, it is time to move onto the recipes, enjoy them!

SOUR THAI-JASLEY

• 1 1/2 oz Vodka Premium Krulowa
• 1/2 oz Port
• 3/4 oz Lemon juice
• 1/2 oz Sanz Sugar Syrup
• 1/4 oz Sanz Smoked Brown Sugar Cane Syrup
• 3/4 oz Egg-white

• Shake all the ingredients with ice.
• Take out the ice and shake again.
• Double strain into a glass filled with ice.

SMOKED TEQUILA NEGRONI

• 1 oz 100% Blue Agave Rested Jalisco Tequila
• 3/4 oz Campari
• 1 oz Vermouth
• 2 Barspoons of Sanz smoked sugar Syrup

• Stir all the ingredients.
• Strain into an Old Fashion glass full of ice.

HOT SMOKED TODDY 

• 1 oz Jamaican Rum
• 1 oz Calvados
• 2 oz Hot water
• 1 Barspoon of Sanz Smoked Brown Sugar Cane Syrup
• 1 Barspoon of Sanz Sugar Syrup

• Heat a metal cup with boiling water.
• Discard the hot water.
• Immediately add the Sugar syrup, the Smoked Brown sugar cane syrup, a lemon peel and approximately 1 oz (30ml) of boiling water.
• Mix to dissolve.
• Add the alcohol and 1 oz (30ml) more of boiling water.
• Mix again.

TI´PUNCH

• 2 oz Rhum agricole
• 1/2 oz Sanz Smoked Brown Sugar Cane Syrup
• 1 Lime peel

• Press the lime peel onto the glass in order for the essential oils in the lime to sprinkle onto it.
• Rub the lime peel around the rim in order to spread its flavour and put the lime inside the glass.
• Add the rum and the Sanz Sugar syrup to the glass.
• Stir using the tiki Swizzle technique. (You can see the technique here)

SMOKED RUM FASHION 

• 2 oz Aged Mulata Rum
• 1/4 Sanz Smoked Brown Sugar Cane Syrup
• 2 dashes of Angostura Bitters

• Add the ingredients to a glass filled with ice.
• Stir.

FIRESIDE TEQUILA COLLINS

• 2 oz Premium Gold Jalisco Tequila
• 1/2 oz Amaro
• 1 oz Lemon juice
• 3/4 oz Sanz Sugar Syrup
• 1/8 oz Sanz Smoked Sugar Syrup

• Shake all the ingredients with ice.
• Double strain into a glass filled with ice.

*Cocktails by Luis Inchaurraga for Sanz Cocktails