Smoked Maple Old-Fashioned Cocktail

A good substitute is a rich simple syrup made with demerara sugar, which carries a similar warm, caramel-like quality. In a pinch, a small measure of caramel sauce thinned with a little warm water will also do the job.

It sounds unusual, but it makes a genuine difference. Salt suppresses bitterness and lifts sweetness without making the drink taste salty. To make your own, dissolve one part fine salt in four parts water and store it in a small dropper bottle. A little goes a long way.

Absolutely. A simple alternative is to char a small piece of hickory wood chip with a kitchen blowtorch, place it on a heatproof surface, and invert your decanter or a large glass over the smoke to trap it. Leave it for 15 seconds before adding your cocktail. It takes a little practice but works very well.

You can batch the stirred cocktail — whisky, syrups, bitters, and saline — in advance and store it in the fridge for up to 24 hours. However, the smoking step should always be done fresh just before serving, as the smoky aroma fades quickly and is a large part of the experience.

Yes. Orange peel can be cut a few hours ahead and stored in a small sealed container in the fridge to keep it fresh. If using fresh cherries, prepare them on the day. Maraschino cherries can be kept in their jar until needed and require no preparation at all.