Smoked Drinks: A Practical System for Adding Smoke to Cocktails
Smoked Drinks is a practical masterclass for bartenders, bar owners, consultants, trainers and serious drink makers who want to use smoke with control, not as a cheap visual trick.
This masterclass teaches how to decide whether smoke actually improves a drink, what part of the cocktail should be smoked, which smoking method fits the structure, how to use a smoking gun properly, why smoked ice often works better than direct drink smoking, and how to avoid common faults such as bitterness, dirty smoke, harsh aroma, uneven integration and poor repeatability.
You will learn how to treat smoke as a controlled seasoning layer inside a drink, not just as theatre. The goal is to create smoked cocktails that still taste balanced, professional and service-ready.
Learn when smoke improves a cocktail and when it becomes only a gimmick.
Choose the right smoke target: drink, ice, garnish, prep, spirit or liquid component.
Use SOPs, QC checks and trial logs to make smoked drinks cleaner and repeatable.
Trusted by bartenders, consultants & hospitality teams worldwide
AT A GLANCE
Format
Online masterclass + PDF/Excel files
Delivery
Instant access after purchase
Price
$9.90 Launch Price​
Support
Email support included
Works On
Desktop, tablet and mobile
A practical smoked drinks masterclass that teaches how to use smoke as a controlled cocktail ingredient instead of a visual gimmick.
You receive the full Smoked Drinks Masterclass PDF, plus practical files for designing and standardizing smoked serves: a Smoked Drinks Decision Matrix PDF for deciding when and how smoke should be used, a Smoking Gun SOP and Service Checklist PDF for cleaner and more repeatable execution, a Smoked Prep Trial Log for recording smoke tests and adjustments, and a Smoke Pairing Quick Reference PDF for matching smoke style with the right drink ingredients and structures.
You will learn how to choose the right smoke target, use a smoking gun cleanly, work with smoked ice, smoked garnish, smoked prep and smoked liquids, avoid harsh or bitter smoke, troubleshoot problems, and train a team to reproduce smoked serves consistently.
It solves the common problem of smoked cocktails that look impressive but taste harsh, dirty, unbalanced, inconsistent or disconnected from the original drink.
The masterclass follows the S.M.O.K.E. framework: Structure, Medium, Objective, Kill points and Execution. This helps you decide what should be smoked, why it should be smoked, what could make the idea fail, and whether the team can repeat it in service.
Bartenders, bar owners, consultants, trainers and serious drink makers who want to create premium smoked cocktails, smoked preps, smoked ice serves or smoking-gun presentations with better control and consistency.
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BUILT BY INDUSTRY EXPERIENCE
Created by Riccardo Grechi, working head mixologist, bar consultant & trainer.
The Double Strainer is built by Riccardo Grechi, an Italian head mixologist, bar consultant and trainer with 10+ years of hands-on experience across Europe and Southeast Asia. His work combines cocktail R&D, menu engineering, cost control, SOP development, training and beverage-program design, with a focus on practical systems that can be used in real service, not just theory.
10+ years of bar and hospitality experience
Award-winning head mixologist
Menu development, training & operations systems
Luxury hotel, cocktail bar & multi-venue experience
Founder of The Double Strainer, read by 30,000+ people yearly
WHAT'S INSIDE
The Framework
S.M.O.K.E. decision system
Practical Tools
SOPs, matrix and trial log
Real Examples
Smoked Ice Old Fashioned
Pro Checklist
Smoke QC and fail checks
WHAT BAR PROS ARE SAYING
Very practical and eye-opening. This masterclass helped me understand how to use smoke properly in cocktails, not just for presentation, but for balance, flavor, and consistency during real bar service.
Louise P.
Mixologist
The best resource I’ve found for building consistent, repeatable drinks my guests actually love.
Maria L.
Beverage Director, Miami
Finally, a method that brings creativity and profitability together.
James R.
Owner, Sydney
The system completely changed how we approach menu development. It’s practical, clear, and actually works in a real bar.
Alex C.
Bar Manager, London
FAQ
Yes. The masterclass is designed to be clear and practical, even if you are still building your knowledge. More experienced bartenders, consultants and hospitality professionals can also use it to refine their method, structure and decision-making.
No professional bar experience is required. The content is built to explain the topic step by step, while still giving enough depth for people already working in bars, restaurants, hotels or beverage consulting.
After purchase, you receive access to the digital masterclass material. You can study it at your own pace and return to the content whenever you need to review a method, concept or practical framework.
This is a self-paced digital masterclass. It is not a live session, so you do not need to book a specific time or attend at a fixed hour.
Yes. The goal is not only to explain theory, but to help you apply the knowledge to real beverage work, including cocktail development, menu planning, service consistency, training, prep systems and better decision-making behind the bar.
The masterclass combines explanation, structure and practical application. Depending on the topic, it may include frameworks, examples, methods, checklists or decision-making systems that help you use the content in real work.
If you need help understanding the material or have a practical question related to the masterclass, you can contact The Double Strainer by email for support.
Smoke QC and fail checks
How to use smoke with control, balance and professional service logic.
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