Smoky Prawn Old Fashioned Cocktail Recipe

I’ve always loved putting a twist on a classic cocktail, especially when it’s something as iconic as the Old Fashioned. There’s just something about that mix of tradition and surprise that makes it perfect for a dinner party—or even just a quiet night at home.

The Smoky Prawn Old Fashioned? It’s got this savory, smoky layer that’s honestly unlike anything I’ve ever tasted before.

I took a bit of inspiration from smoked cocktails, and, weirdly enough, the way a mint julep can surprise you with unexpected flavors. Pairing the richness of prawns with bourbon’s deep character seemed bold, but it just works.

It’s adventurous, sure, but it still feels rooted in something familiar.

This recipe’s actually simple enough to pull off at home—no fancy bartending magic required. With a handful of good ingredients and a few steps, you’ll have a drink that’s bound to get people talking.

And hey, every sip delivers something new.

Smoky Prawn Old Fashioned Cocktail Recipe

I like to blend the rich flavor of bourbon with the savory bite of prawns for a smoky spin on the old fashioned. There’s this balance of smoke, sweetness, and citrus, and the light prawn garnish just takes it somewhere unexpected.

Equipment

• Rocks glass – I always reach for a short, heavy glass. It just feels right.
• Mixing glass – Makes stirring easier, and you don’t end up with a watered-down mess.
• Bar spoon – Long enough to stir without knocking things over.
• Jigger – I like measuring, so the balance is spot on.
• Smoking gun – This is what gives the drink its smoky edge.
• Strainer – Keeps out the ice and any bits you don’t want in your glass.
• Small plate or board – Handy for resting the smoked glass before serving.
• Cocktail picks – For prawns, cherries, or whatever garnish you’re feeling.
• Tongs – Just makes handling ice and garnishes less messy.

Having these tools nearby makes things smoother and, honestly, a lot more fun.

Ingredients

• 2 oz bourbon (you can swap in mezcal if you’re chasing more smoke)
• 1 bar spoon simple syrup (or maple syrup if you want a maple old fashioned vibe)
• 2 dashes angostura bitters
• 1 strip orange peel
• 1 maraschino cherry
• 1–2 cooked prawns (peeled, tails left on—looks better that way)
• 1 tsp cocktail sauce with a bit of mayo and lemon juice mixed in (for dipping prawns)
• 1 small piece lettuce or a slice of avocado (totally optional, but nice)
• Ice cubes
• Wood chips (applewood or cherrywood—depends on your mood)

I try to keep the garnish simple so the bourbon’s smoke stays front and center.

Instructions

• Fill your rocks glass with smoke using the smoking gun and wood chips, then cover it and set aside.
• In a mixing glass, toss in bourbon, syrup, and bitters with ice.
• Stir for about 20 seconds, just until it’s nice and chilled.
• Strain the mix into your smoked rocks glass over a big ice cube.
• Give the orange peel a twist over the drink to get those oils out, then drop it in.
• Add a maraschino cherry.
• Skewer the cooked prawns on a cocktail pick and rest it across the top of the glass.
• Serve with a side of the cocktail sauce mixture for dipping the prawns.

I always sneak a quick taste to check the balance—sometimes it needs a smidge more syrup.

Notes

I lean toward bourbon for smoothness, but if I’m in the mood for more smoke, mezcal’s the move. Maple syrup instead of simple syrup? It gives a deeper sweetness that just makes sense with the prawns.

When prepping the prawns, I keep them chilled and just lightly seasoned. No need to go overboard—they shouldn’t overpower the drink. A bit of lemon juice in the dip keeps things bright.

Applewood chips give a softer smoke, while cherrywood adds a hint of fruitiness. I switch it up depending on what I’m feeling that day.

Serving with lettuce or avocado as a garnish makes it feel almost like a mini appetizer and cocktail in one.

Tasting Notes

When I take the first sip, there’s this gentle smokiness that hangs around on my tongue. It’s warm, not exactly heavy, and the flavor just sort of sneaks up on you.

The prawn infusion brings in a light savory note. It doesn’t take over, but there’s a depth there that makes me stop and think, “Wait, what’s that?”

I can taste the way the sweet sugar and those bold bitters play off each other. The smokiness just kind of pulls everything together, so the drink never feels too sweet or, you know, too sharp.

The texture is honestly smooth, and there’s a little bit of oil from the prawn essence that leaves this soft coating on my palate. Makes each sip feel richer, but not in a way that’s too much.

Key impressions I notice:

• Smoky aroma at the start
• Savory prawn undertone in the middle
• Bittersweet finish that lingers

Every part of the drink stands out, but somehow they all blend pretty naturally. It’s definitely different—maybe even a little surprising—but at its heart, it still feels like an Old Fashioned.