Recipe by Stuart Weingartner


  • 2 oz. Harleston Scotch
  • 1 oz. Fresh Squeezed Seville Orange Juice
  • 1 oz. Raw Blue Agave Water
  • Star Anise


  1. Prepare the agave water by bringing a 1/1 ratio of water and raw blue agave to a boil for 5-10 minutes. Remove from heat and let cool.
  2. Place 10-12 star anise on a wooden plank. Using a torch flame the star anise. Cover the flamed star anise with your rocks glass allowing the smoke to billow in the glass for approximately 30 seconds. Flip the glass add one large ice cube and cover to allow the smoke to infuse the ice.
  3. In a shaker combine 2 oz. Harleston Scotch, 1 oz. Fresh Seville Orange Juice and 1 oz. of Agave Water. Add ice and shake. Remove cover on rocks glass and strain into smoked glass. Garnish with a twist of lemon, star anise, luxardo cherry and blackberry.

Garnish: Lemon Twist, Star Anise, Luxardo Cherry & Blackberry

Glassware: Rocks Glass

Cocktail Inspiration:

This drink had 2 separate inspirations on things I had been previously working on and upon combining the two separate inspirations I created this cocktail.

I love a super classic sour. I also love fining ways of incorporating less common ingredients into making sours that are a little more interesting that a classic house made sour mix. I think the flavor of the Seville Orange really brings an interesting spin to a classic sour mix.

I started playing with flavoring a drink using herb/spice/wood smoke a few weeks ago. I was closing the bar and I found a super cool hand painted canvas of a ship. As New Yorkers do when you find a piece of awesome art on the street I lugged it back to my 500 square foot Queens apartment. The next day a friend came over and asked where I got the painting of the pirate ship (it’s just a regular ship) we laughed and joked and started talking about walking the plank and all sorts of other stuff. Something about that conversation sparked me to start using the wooden planks we have in the restaurant to start making smoked drinks.

So I’ve been working on these two separate techniques/recipes and I just decided to put them together and see what happened, and the result was pretty delicious.

The name S.O.S. Stands for Seville Orange Sour, but I also love that it stays in line with the nautical theme I was originally inspired by.

I hope you enjoy!