Skip to main content
Epicurious

Smoke Show

5.0

(1)

Rum bourbon orange liqueur cinnamon syrup heavy cream a smoldering cinnamon stick and crushed ice in a rocks glass.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton

I love a generous pour of Baileys over a mountain of crushed ice. But as a fancy bartender, it’s my duty to transform life’s simple pleasures into multifaceted concoctions that really wow. This cocktail is like the best slice of frosted layer cake à la mode, but in slurpable drink form. Dark rum and bourbon create a rich base, while Grand Marnier adds a luscious, caramelized note that marries beautifully with cinnamon and a touch of cream. (While most orange liqueurs will do just fine in this recipe, the unctuousness of Grand Marnier really pushes this cocktail experience over the edge.) Don’t skip the garnish here: the singed cinnamon stick adds a layer of smoky sophistication.

See Related Recipes and Cooking Tips

Read More
Kimchi Bloody Mary
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Violet Vodka Slushy
Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Mississippi Mud Cake
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
Luscious Banana Pudding
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
Sea Breeze
Gourmet’s version of this perfect summer drink mixes the ideal ratio of vodka with cranberry and grapefruit juices, right in the glass.
Hugo Spritz
With elderflower liqueur, mint, and prosecco, the effervescent Hugo spritz cocktail is a hit year round, but particularly on warm nights.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.