Happy Monday, everyone!

And a big thank you, Sarah J Maas, for finally putting some more detailed food and drinks into your books!

“Ithan peered into his dark glass, at the amber liquid that looked and smelled like whiskey, though he’d never seen whiskey with smoke rising from it. “It’s called a smokeshow,” Roga drawled. “Whiskey, grated ginger, and a little draki magic to make it look fancy.” – House of Flame and Shadow, Sarah J. Maas

Every now and then, an author gives us a moment that’s so vivid, so specific, that it practically leaps off the page and into our glass. This is one of those moments, and I’ve been wanting to try my hand at making it ever since first reading through the Crescent City series.

When Roga hands Ithan a mysterious smoking drink in House of Flame and Shadow, it’s described as dark and amber, with a bite of ginger and a haze of rising smoke. And in a world like Crescent City—where angels, shifters, and ancient magic brush elbows at the bar—it’s only fitting that even the cocktails come with a flourish.

This version of the Smokeshow is a broody little number: rich whiskey, warm ginger, a touch of sweetness, and just enough visual drama to hint at danger. Whether you’re raising a glass to the stars, or sipping something strong to steel yourself for what comes next, this one delivers.

It opens with the intense smokiness of the actual smoke, as well as the peat from the whiskey. Quick on the heels of that comes the warm sweetness from the honey and ginger, as well as a rounding out from the citrus. You’re left with a lingering taste of smoke and spice, like an ember glowing in the dark.

Recipe for Smokeshow Cocktail

Makes 1 cocktail (but can be scaled up)

Pairs well with: sharp cheeses and picked veg, shadowy secrets, low lighting

Ingredients:

• 1.5 oz. Lagavulin Scotch, or other smoky variety (3 Tbs.)
• 1/2 oz. Cardamaro (1 Tbs.)
• 1/2 oz. ginger-honey syrup, made ahead (see below; 1 Tbs.)
• 1/4 oz. orange liqueur, such as Cointreau or Curacao (1/2 Tbs. or 1 1/2 tsp.)
• 1 dash Angostura bitters
• a cinnamon stick, for smoke
• Large ice cube

Ginger-Honey Syrup:

(Enough for 1–2 cocktails)

• 1 Tbs. honey
• 1 Tbs. boiling water
• 1/2–1 tsp. freshly grated ginger

Stir honey and boiling water until completely dissolved. Add grated ginger, stir, and let steep for around 5 minutes.

Strain through a fine mesh sieve or cheesecloth to remove solids. Use immediately or store in the fridge for up to 3 days.

Cocktail Preparation

In a mixing glass filled with ice, combine whiskey, Cardamaro, ginger-honey syrup, orange liqueur, and bitters.

Stir until well-chilled, about 20–30 seconds.

Strain into a coupe or lowball glass — neat or over a single large ice cube.

Light the end of a cinnamon stick until it’s smoking. Drop the smoke into the glass, and cover with a coaster to trap the smoke. Uncover and serve straightaway, before the trapped smoke has a chance to dissipate. Enjoy with care! ;)