Smoke and Spirit: Francisco Gregorio on the Art of Smoky Cocktails

There’s something elemental about a smoky cocktail. It whispers of fire, wood, and time — and no one understands that better than Francisco Gregorio. Known for his innovative approach to flavor and his deep respect for tradition, Francisco sat down with us to talk about what makes a smoky cocktail unforgettable — and how anyone can master the flame.

Ava: What exactly are smoky cocktails, Francisco?

Francisco: Smoky cocktails are all about evoking that rich, earthy, fire-kissed flavor. Traditionally, we get that smokiness from ingredients like mezcal, peated Scotch, or even smoked syrups and salts. But more than that, smoky cocktails are a mood — they’re slow, contemplative, and usually sipped rather than slammed.

Ava: How do you actually achieve that smoky flavor in cocktails?

Francisco: The base spirit is key. Mezcal is the poster child for smoky cocktails — it’s made by roasting agave in earthen pits, which gives it that unmistakable depth. But you can also play with smoked ice, charred fruit, lapsang souchong tea, or even a smoking gun to infuse the drink. Balance is essential — the smoke should seduce, not overwhelm.

Ava: What are some of your favorite smoky cocktail recipes?

Francisco: The Mezcal Negroni is a classic. Just swap the gin for a good mezcal and keep the Campari and sweet vermouth. Then there’s the Smoky Old Fashioned — using peated whisky or even a mezcal rinse. And one I serve at the bar is a Charred Pineapple Margarita: grilled pineapple, mezcal, lime, and agave. It’s smoke with sunshine.

Ava: Can someone actually make smoky cocktails at home without fancy gear?

Francisco: Absolutely. If you’ve got mezcal, you’re halfway there. A smoking gun helps, but you can also char citrus peels or use a kitchen torch on rosemary or cinnamon for a quick smoked garnish. Don’t be afraid to experiment. Your home bar deserves a little drama.

Ava: Are smoky cocktails right for every occasion?

Francisco: They’re not your typical party drink, I’ll admit. Smoky cocktails shine in intimate settings — think dim lights, jazz records, and deep conversations. But lighter versions, like smoky Palomas or mezcal spritzes, can totally work for outdoor summer evenings too.

Ava: What pairs well with smoky cocktails?

Francisco: Food with bold or grilled flavors — barbecued meats, roasted vegetables, aged cheeses. Even dark chocolate. Smoke plays well with fat and spice, so anything that needs a complex, grown-up drink to match.

Ava: Can you create a non-alcoholic smoky cocktail?

Francisco: Definitely. You can use lapsang souchong tea as a base or infuse water or juice with smoked herbs or charred fruit. There’s also a growing number of non-alcoholic spirits that offer smoke notes. The key is layering flavors and keeping that dramatic, almost primal essence.

Ava: You mentioned mezcal — what makes it so special in smoky cocktails?

Francisco: Mezcal is soul in a bottle. It’s handmade, ancient, and every batch is different. The smoke in mezcal isn’t just an effect — it’s embedded in the process, the culture. When you use it in cocktails, you’re not just adding flavor — you’re adding story, tradition, depth. That’s what makes it irreplaceable.

Ava: Why do you think smoky cocktails captivate people so much?

Francisco: Because smoke is memory. It reminds us of fire, kitchens, forests, even danger. It’s nostalgic and mysterious. When done right, a smoky cocktail doesn’t just taste good — it feels like a ritual.