clock menu more-arrow no yes mobile
Committee, home of the Smoke Show cocktail.
Committee, home of the Smoke Show cocktail.
Chris Coe for Eater

10 Smoky Cocktails to Take Summer From Grill to Glass

Everyone loves a good plate of ribs, but why limit barbecue to food form? Put away the charcoal and wile away your summer evenings sipping these smoky libations.

View as Map
Committee, home of the Smoke Show cocktail.
| Chris Coe for Eater

Everyone loves a good plate of ribs, but why limit barbecue to food form? Put away the charcoal and wile away your summer evenings sipping these 10 smoky libations at restaurants and bars around town.

Venues are listed geographically from north to south.

Read More
Note: Restaurants on this map are listed geographically.
If you book a reservation through an Eater link, Vox Media may earn a commission. See our ethics policy.

Woodsman's Bribe ($10): For a unique blend of smoke and a fruit-forward flavor, the folks at Sarma have struck an ideal balance — beginning by grilling lemons and letting them sit in vodka for a day or two. The resulting char-infused alcohol is combined with blackberry and oregano for a well-balanced summer sipper. [Photo: Rachel Leah Blumenthal for Eater]

La Brasa

Copy Link

Oaxaca Flocka Flame ($13): La Brasa's wood-burning stove provides the perfect backdrop, and aroma, to partake in this delightful concoction. Mezcal is embellished with spicy Ancho Reyes, a chile liqueur, and topped off with zesty lemon and bitters — seemingly simple, but full of complex flavor. [Photo: Rachel Leah Blumenthal for Eater]

Alden & Harlow

Copy Link

In Hot Water ($12): Smooth Fidencio mezcal, smoked celery agave, and watermelon & serrano shrub create a smoky-sweet blend that's practically a picnic in a glass. With some Manzanilla and lime for extra oomph. [Photo: Meg Jones Wall for Eater]

The Sinclair

Copy Link

Smoking the Hive ($13): If cocktails could set off smoke alarms, this would be the drink to do it. Bourbon, Del Maguey Mezcal Vida, and fiery Laphroaig converge to form an intense mixture mellowed with smoked honey and smoked sea salt. Beekeepers smoke the hive to keep bees calm, so after one of these you'll be the most tranquil bee on the block. [Photo: Rachel Leah Blumenthal for Eater]

Russell House Tavern

Copy Link

Harvard Yard No. 3 ($13): The foundation of heavy-on-the-peat Laphroaig offers a hefty dose of campfire flavor. Balanced with port, herbal green Chartreuse, and a touch of salt, the No. 3 will become your new No. 1. [Photo: Cal Bingham for Eater]

Shish Kabob ($12): The constellation of charred, black flecks in this creation make you wonder whether you're in a bar or a backyard. Viale grills yellow peppers over a wood-burning flame, gives them a fine chop and puree, and adds pungent El Buho mezcal, Giffard Orgeat, ginger liquor, and lime. It's the most delicious kabob you'll ever drink. [Photo: Katie Chudy for Eater]

Craigie on Main

Copy Link

Continental Relic ($15): With Peat Monster scotch, sassafras-infused Dubonnet, and absinthe, this potent formula is not for the faint of heart. Since it resides on the dessert menu, you'll relish winding down the meal by imbibing in this peaty pleasure. [Photo: Cal Bingham for Eater]

Committee

Copy Link

Smoke Show ($14): Strawberry-infused Mayalen mezcal, orange-y Aperol, and earthy Amaro #4 — with a hint of cayenne — set the stage for the real star of this show, the candied bacon chips. Because nothing says "drinkable barbecue" like a pork garnish. [Photo: Chris Coe for Eater]

The Hawthorne

Copy Link

Cantineros Julep ($17): After wandering into this Kenmore Square favorite and asking bartenders Maeghan and Mackenzie for the smokiest beverage they could muster, I was presented with a two-mezcal julep. Infused with cinnamon syrup and topped with whiskey barrel bitters and fresh mint, over plenty of ice, it's simultaneously cool and smoldering. Like Ryan Gosling with mint leaves tucked behind his ear.

Hankering for dessert? Ask for an "Under the Volcano" ($14). Mezcal, Amaro, Sherry, and chocolate mole bitters, a quick trick involving orange peel and a burst of flame, and I was ready to leave cake behind forevermore in favor of this tasty treat. [Photo: Official Site]

The Bar at Clio and Uni

Copy Link

The Cinder ($17): While dining at Uni I caught a whiff of something so woodsy and intoxicating, I had to track it down. My sleuthing lead me to lead bartender Charlie, who introduced me to The Cinder — a blend of Fidencio mezcal, Aperol, lemon juice, grapefruit juice, and burnt cinnamon syrup that tastes like a wondrous melding of Christmas and summer. The key to my olfactory hijacking? An artful process in which Charlie burns cinnamon and traps the smoke inside an overturned glass before adding the other components. The addictive scent lingers until you've nothing left to sip. [Photo: Facebook]

Loading comments...

Sarma

Woodsman's Bribe ($10): For a unique blend of smoke and a fruit-forward flavor, the folks at Sarma have struck an ideal balance — beginning by grilling lemons and letting them sit in vodka for a day or two. The resulting char-infused alcohol is combined with blackberry and oregano for a well-balanced summer sipper. [Photo: Rachel Leah Blumenthal for Eater]

La Brasa

Oaxaca Flocka Flame ($13): La Brasa's wood-burning stove provides the perfect backdrop, and aroma, to partake in this delightful concoction. Mezcal is embellished with spicy Ancho Reyes, a chile liqueur, and topped off with zesty lemon and bitters — seemingly simple, but full of complex flavor. [Photo: Rachel Leah Blumenthal for Eater]

Alden & Harlow

In Hot Water ($12): Smooth Fidencio mezcal, smoked celery agave, and watermelon & serrano shrub create a smoky-sweet blend that's practically a picnic in a glass. With some Manzanilla and lime for extra oomph. [Photo: Meg Jones Wall for Eater]

The Sinclair

Smoking the Hive ($13): If cocktails could set off smoke alarms, this would be the drink to do it. Bourbon, Del Maguey Mezcal Vida, and fiery Laphroaig converge to form an intense mixture mellowed with smoked honey and smoked sea salt. Beekeepers smoke the hive to keep bees calm, so after one of these you'll be the most tranquil bee on the block. [Photo: Rachel Leah Blumenthal for Eater]

Russell House Tavern

Harvard Yard No. 3 ($13): The foundation of heavy-on-the-peat Laphroaig offers a hefty dose of campfire flavor. Balanced with port, herbal green Chartreuse, and a touch of salt, the No. 3 will become your new No. 1. [Photo: Cal Bingham for Eater]

Vialé

Shish Kabob ($12): The constellation of charred, black flecks in this creation make you wonder whether you're in a bar or a backyard. Viale grills yellow peppers over a wood-burning flame, gives them a fine chop and puree, and adds pungent El Buho mezcal, Giffard Orgeat, ginger liquor, and lime. It's the most delicious kabob you'll ever drink. [Photo: Katie Chudy for Eater]

Craigie on Main

Continental Relic ($15): With Peat Monster scotch, sassafras-infused Dubonnet, and absinthe, this potent formula is not for the faint of heart. Since it resides on the dessert menu, you'll relish winding down the meal by imbibing in this peaty pleasure. [Photo: Cal Bingham for Eater]

Committee

Smoke Show ($14): Strawberry-infused Mayalen mezcal, orange-y Aperol, and earthy Amaro #4 — with a hint of cayenne — set the stage for the real star of this show, the candied bacon chips. Because nothing says "drinkable barbecue" like a pork garnish. [Photo: Chris Coe for Eater]

The Hawthorne

Cantineros Julep ($17): After wandering into this Kenmore Square favorite and asking bartenders Maeghan and Mackenzie for the smokiest beverage they could muster, I was presented with a two-mezcal julep. Infused with cinnamon syrup and topped with whiskey barrel bitters and fresh mint, over plenty of ice, it's simultaneously cool and smoldering. Like Ryan Gosling with mint leaves tucked behind his ear.

Hankering for dessert? Ask for an "Under the Volcano" ($14). Mezcal, Amaro, Sherry, and chocolate mole bitters, a quick trick involving orange peel and a burst of flame, and I was ready to leave cake behind forevermore in favor of this tasty treat. [Photo: Official Site]

The Bar at Clio and Uni

The Cinder ($17): While dining at Uni I caught a whiff of something so woodsy and intoxicating, I had to track it down. My sleuthing lead me to lead bartender Charlie, who introduced me to The Cinder — a blend of Fidencio mezcal, Aperol, lemon juice, grapefruit juice, and burnt cinnamon syrup that tastes like a wondrous melding of Christmas and summer. The key to my olfactory hijacking? An artful process in which Charlie burns cinnamon and traps the smoke inside an overturned glass before adding the other components. The addictive scent lingers until you've nothing left to sip. [Photo: Facebook]

Related Maps