Place a rocks (old fashioned) glass in the freezer for 5–10 minutes. Set out a mixing glass, bar spoon, jigger, strainer, smoker kit or DIY smoking setup, and a lighter or butane torch.

Add 2 ounces bourbon, 1/4 ounce rich simple syrup, and 2–3 dashes Angostura bitters to the mixing glass.

Fill the mixing glass about three-quarters full with ice. Stir gently for 20–30 seconds until well chilled and slightly diluted.

Remove the rocks glass from the freezer and place one large clear ice cube or sphere in the center. If using smaller cubes, fill the glass about halfway without packing tightly.

Using a Hawthorne or fine strainer, strain the bourbon mixture from the mixing glass into the chilled rocks glass over the ice, leaving a little room at the top for the smoke.

Hold the orange peel over the drink, shiny side facing down. Firmly twist to express the oils over the surface, then rub the peel around the rim. Drop it into the glass or perch on the edge. Add a tiny pinch of smoked salt if using.

Place the smoker attachment or lid on top of the glass. Add a pinch of wood chips to the smoker tray and light with a butane torch until producing steady smoke. Let the smoke fill the glass, cover if your kit includes a lid, and let sit 30–60 seconds. Gently remove the smoker top, allowing some smoke to spill out for presentation.

If you don’t have a smoker kit, place a few wood chips in a small heat-proof dish on a baking sheet or sturdy surface. Light until they smolder, then quickly place your glass over the chips or cover both glass and dish with a large bowl or plate to trap the smoke. Let sit 30–60 seconds, then uncover.

Add a maraschino or cocktail cherry if desired and adjust the orange peel garnish. Serve immediately while some smoke is still visible at the top. Encourage a gentle swirl and a deep sniff before sipping.