Salt + Smoke and a salt-rimmed tumbler with an ice sphere on a bar counter

DESIGNED TO BE ENJOYED YOUR WAY

Salt + Smoke
Cocktails

Four serves built around peat and a saline snap, led by the Shoreline Highball — our perfect serve. Every one starts with 50ml of Salt + Smoke.

Shoreline Highball with charred lemon and rosemary beside a bottle of Salt + Smoke on a clifftop table at golden hour
01THE PERFECT SERVE

The Shoreline Highball

Tall, cold and coastal. Soda stretches the peat out; scorched citrus pulls the smoke forward.

FLAVOUR: Effervescent, crisp and coastal. Bold peat smoke against the bright acidity of scorched citrus and fresh herbs.

YOU'LL NEED

  • 50ml Salt + Smoke
  • 150ml premium chilled soda water (or dry ginger ale for a sweeter spice edge)
  • Clear ice spear or large dense cubes

GLASS & GARNISH

Chilled highball glass. One charred lemon wheel and a lightly slapped rosemary sprig.

METHOD

  1. Fill a chilled highball glass to the brim with clear ice.
  2. Pour 50ml Salt + Smoke over the ice.
  3. Top with 150ml soda, poured gently down a barspoon to keep the fizz.
  4. Give one slow bottom-to-top turn with the barspoon.
  5. Char a lemon wheel on a grill or with a blowtorch, sit it on top and tuck in a bruised rosemary sprig.

2 UK units per serve (50ml at 40% vol.)

Smoked Old Fashioned with flamed orange peel beside a bottle of Salt + Smoke on a bench by a Highland campfire
02

The Campfire Smoked Old Fashioned

The slow one. Built in the glass, stirred long, finished over a flame.

FLAVOUR: Rich, slow-sipping and brooding. Maritime smoke cuts through bitter orange oils and dark sugar.

YOU'LL NEED

  • 50ml Salt + Smoke
  • 10ml demerara or rich honey syrup (2:1)
  • 2 dashes Angostura aromatic bitters
  • 1 dash orange bitters

GLASS & GARNISH

Heavy crystal rocks glass with one large clear cube. Thick flamed orange peel.

METHOD

  1. Add the syrup and bitters to the rocks glass.
  2. Add one large, clear ice cube.
  3. Pour over the Salt + Smoke and stir slowly for 25–30 seconds.
  4. Express an orange twist over an open flame across the surface, rub the rim and rest the peel on the ice.

2 UK units per serve (50ml at 40% vol.)

Whisky Sour with dehydrated blood orange wheel beside a bottle of Salt + Smoke on a stone by a misty loch
03

The Lochside Whisky Sour

Silky foam, sharp lemon, smoke underneath. The salt in the whisky makes the citrus pop.

FLAVOUR: Silky, punchy and refreshing. Citrus acidity balances the coastal campfire notes.

YOU'LL NEED

  • 50ml Salt + Smoke
  • 25ml freshly squeezed lemon juice
  • 15ml simple syrup (1:1)
  • 20ml egg white (or aquafaba for a vegan foam)

GLASS & GARNISH

Stemless tumbler over fresh ice, or a chilled coupe. Dehydrated blood orange wheel.

METHOD

  1. Shake everything without ice for 15 seconds (dry shake).
  2. Fill the shaker with ice and shake hard for another 15 seconds.
  3. Double strain into the glass.
  4. Float the dehydrated blood orange wheel on the foam.

2 UK units per serve (50ml at 40% vol.) · Contains raw egg — use aquafaba for a vegan version.

Smoked Coastal Mule in a copper mug with mint and candied ginger beside a bottle of Salt + Smoke on beach driftwood
04

The Smoked Coastal Mule

Ginger heat meets peat smoke. Long, cold and easy — so pace yourself.

FLAVOUR: Spicy, invigorating and long. Fiery ginger root complements the earthy peat.

YOU'LL NEED

  • 50ml Salt + Smoke
  • 15ml fresh lime juice
  • 120ml fiery ginger beer
  • Crushed pebble ice

GLASS & GARNISH

Chilled copper mule mug. A slapped mint bouquet and a candied ginger spear.

METHOD

  1. Fill a chilled copper mug with crushed pebble ice.
  2. Pour in the Salt + Smoke and lime juice.
  3. Top with ginger beer and stir gently.
  4. Garnish with the mint bouquet and candied ginger.

2 UK units per serve (50ml at 40% vol.)

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Salt + Smoke 700ml, £28. Drink responsibly. Live boldly.

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