Smoked Margarita


2 oz. Tequila Reposado

3/4 oz. Cointreau

3/4 oz. Lime juice (freshly squeezed)

1/4 oz. Agave syrup

Cherry wood chips for smoking

Coarse salt

Lime wedge


Fill the chamber of the Smoking Gun Pro with cherry wood chips.

Fill the shaker with ice.

Add the ingredients to the shaker.

Fill the shaker with smoke from the Smoking Gun Pro.

Shake for 8-10 seconds or until cool and diluted.

Double strain the cocktail into a salt-rimmed glass.

Garnish with a lime wedge.

Recipe adapted from Meehan, Peter. Meehan’s Bartender Manual. Ten Speed Press, 2017.

Harlem Stir


2 oz. Irishman Founders Reserve

5 oz. Dry Sack 15 años

5 oz. Byrrh

3 dashes of cherry bitters

Orange peel

Cherry wood chips


Add the ingredients in a mixing glass.

Fill the mixing glass with ice.

Stir the cocktail until it is well chilled and the desired dilution has been reached.

Strain the cocktail into a glass jar with a lid.

Squeeze an orange peel over the cocktail and drop it into the cocktail.

Fill the glass jar with cherry wood smoke using The Smoking Gun® Pro.

Slightly screw on the lid and serve.

Recipe by Greg Bryson
Director of Beverages
The Wallace
3833 Main Street
Culver City, CA 90232

Smoked French Margarita


1 lime, cut in half

1/2 oz. agave syrup

1,5 oz. tequila Reposado

1 oz. Grand Marnier

1/2 oz. orange juice

1/2 oz. lime juice

1/4 oz. Cassis liqueur


1. Muddle half a lime with the agave syrup in the bottom of a cocktail shaker.

2. Fill the shaker with ice and add the rest of the ingredients.

3. Fill the shaker with smoke using the PolyScience Smoking Gun® and close the shaker.

4. Shake the cocktail until well chilled. Stirring will help infuse the cocktail with the smoke.

5. Pour the cocktail into the glass and gradually float the Cassis on top.

Recipe courtesy of Cyrano’s Farm Kitchen

Smoked Basil Daiquiri

It is easy to get carried away with the smokiness of the ingredients, even when it is not necessary.
Try smoking cocktail glasses with the Smoking Gun® Pro to spice up this refreshing summer drink.
The smoke is transmitted without the need for any additional equipment, and the glasses retain their smoky flavour for at least 30 minutes.
Prepare several in advance and toast to summer!


6 basil leaves


1 1/2 ounces Pyrat XO Reserve rum (most quality aged rums can be substituted)

3/4 ounce freshly squeezed lime juice

1/2 ounce simple syrup

1/4 ounce Luxardo Maraschino liqueur

Garnish: slice of lime

Apple wood chips


Invert a glass and fill it with applewood smoke using the Smoking Gun Pro.

Gently muddle the basil leaves in a shaker. Fill with ice.

Add the rum, lime juice, simple syrup and maraschino liqueur. Shake well.

Empty the smoke from the glass and fill it with fresh ice.

Strain the cocktail into the glass. Garnish with a slice of lime and serve.



2 oz. Knob Creek Rye

¾ oz. Averna Amaro

½ oz. Carpano Formula Antica

¼ oz. Cynar

3 Dash Costal Root Bitters

Absenta St George

Chinese 5 Spice


Combine: Knob Creek Rye, Averna Amaro, Cynar, Antica Formula Vermouth and Costal Root Bitter in a mixing glass.

Add ice and stir until cold.

Strain into a decanter and smoke with Chinese 5 spice using the Smoking Gun Pro.

Stir the cocktail in the decanter to infuse the smoke.

Sprinkle a glass with the absinthe.

Pour the cocktail into the glass and serve.