
Smoked Longbranch On The Rocks
Glass: Rocks
Ice: Cubed
Difficulty: Simple

Ingredients
- 2 oz Longbranch
Pour Longbranch over fresh ice in a rocks glass.
Smoke the finished cocktail with mesquite in the Foghat Cocktail Smoker.
More Recipes

Recipe
101 Old Fashioned ReelThe Old Fashioned is the *original cocktail*, and dates back as far as the late 1700's. In fact, it's first mention is in 1798 in the London paper "Morning Post and Gazetteer" pre-dates the use of the word "cock-tail" in 1806 in "The Balance and Columbian Repository", which defined the drink as "composed of spirits of any kind, sugar, water and bitters...". The classic has endured today because of its special ability to unlock the subtle and unique flavors of all types of spirits. The drink is delicious, easy to make, and open to adaptation, which has made it a favorite for guests and bartenders for over 200 years.

Recipe
Clarified Milk Punch with Aged SpiritsUse this recipe as a template for making clarified milk punch with aged spirits.

Recipe
Grand Old FashionedGrand Marnier is added to the traditional Old Fashioned, delivering a smoother and more elegant finish, while delicately layering bitter and sweet flavors.

Recipe
Anjou Glad I Made It?Mezcal, Ancho Reyes, and Spiced Pear Syrup join forces for this complex and craveable Hot Toddy

Discover More


Article
Academy Talk: The Old FashionedSpirit. Sugar. Bitters. Water. Four ingredients, endless possibilities. Join us for an exploration of the original cocktail including history, technique, and inspirations for how to evolve and innovate this classic cocktail for many years to come. This educational talk featured insights from acclaimed, award-winning bartender Lauren Paylor O’Brien and Wild Turkey brand ambassador Benny Hurwitz, […]



Recipe
Grand Sangria BlancheCombining the bitter orange essence and cognac core with brightness of citrus and richness of red wine, makes this a Sangria for any occasion.

Article
From Feasting Halls to Bars - A Journey Through Hospitality By Dave BroomIs our sense of hospitality hard-wired into us? As we move the culture of bartending forward how much can we learn from the past?