Smoked Pig Whiskey Toddy

Smoked Pig Whiskey Toddy (Yeah I said Pig Whiskey)

I once tried some vodka infused with oranges that came from the inside of a whole smoked hog. It was incredible, and inspired this cocktail recipe.

Total Time – 2 hours + infusion time

*Tip – Straining the whisky correctly is important so that you don’t end up with globules of fat in your glass.



  • 1 cup Apple smoking chips
  • 1 bottle of Whiskey, your choice
  • 8 oz. Pork fat
  • Brown Sugar
  • 1 Orange


  1. Preheat a smoker to 225°F.
  2. Place the fat on a tray and set inside the smoker. Smoke for 2 hours. The fat should be completely rendered, if not turn up the heat to 275°F for 10 minutes or so.
  3. Add the hot fat to a jug or something that you can easily pour from.
  4. Add the whisky to large mason jar or decanter, quickly stir in the smoked fat and cover immediately.
  5. Set the whisky mixture in a fridge to infuse for 2 to 12 hours - the longer it sits the smokier it will be.
  6. The fat will have formed a disk above the whisky, give it stir and pour through a coffee filter into a clean container. There should be no evidence of fat in the whisky, if there is, filter it again
  7. Place a teaspoon of brown sugar in a cocktail glass and add a little hot water, and a splash of pig whisky. Stir and add a slice of orange.
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