The Old Fashioned's theatrical alter ego — smoky glass, bourbon, bitters, and drama.
Yes — but subtly. The smoke compounds (guaiacol, syringol, and cresols) are volatile, meaning they bond with the surface of the liquid as it's poured into the smoked glass. The warmer the liquid, the more absorption. This is why you don't strain into the glass first and then smoke — you smoke first, then pour.
The effect is strongest in the first few sips, then fades as the ice melts and dilutes. Cherry wood smoke specifically echoes the maraschino cherry garnish and the natural fruit notes in bourbon, which is why it's the most popular wood choice for this drink.
Use cedar wood instead of cherry. The resinous, evergreen smoke is more aggressive and pairs better with high-rye bourbons or rye whiskey than sweeter wheated bourbons.
Use mezcal instead of bourbon and apple wood chips. The natural smoke of the mezcal plus the added smoke from the glass creates a layered, intensely smoky drink.
Replace the sugar cube with ½ oz maple syrup. The maple and smoke combination is pure autumn in a glass.
Smoke the glass, then add a large strip of orange peel before the ice so the citrus oils hit the smoke. The orange and smoke combination is particularly good with wheated bourbons.