Smoke Taint


Smoke Taint

recipe by
BEC HENDERSON & THE TEAM // Seppeltsfield Road Distillers

One of our distillers got a new smoker, so we thought we would smoke and dehydrate our own chipotles (rather than purchasing them from the herb section). It was then up to Bec & the team to create a cocktail we could enjoy at this cooler time of year.

Combining the smoke from the chipotles with the herbaceous notes of the Savoury Allsorts gin and sage leaves from the garden, your palate is embraced in a rich warmth, with a spice that doesn’t leave you sweating in winter frost. Finished with lime to freshen and restore balance to your glass, this is one to revisit.

>> Smoke Taint - A cocktail recipe by Seppeltsfield Road Distillers


  • 60ml SRD Savoury Allsorts Gin (or savoury, herb focused gin)
  • 20ml Sage & Chipotle Syrup*
  • 15ml Fresh Lime Juice


  1. Combine all ingredients in a shaker, add ice & shake for 20-30 seconds
  2. Fine strain into coupé glass/martini glass or stylish stemmed glass
  3. Garnish with sage leaf, dehydrated chilli or lime twist


  1. To make the Sage & Chipotle syrup, combine 1 cup white sugar with 1 cup water in a saucepan and bring to boil on low heat on stovetop, stirring gently. 
  2. Once all sugar is dissolved, bring mixture down to a gentle simmer and add 2 x chipotle chillies and 8 x large sage leaves. 
  3. Simmer for 5 minutes, then take off heat. 
  4. Allow mixture to cool and fine strain into container (squeeze bottle makes it easier to store & use).

Bec Henderson

Seppeltsfield Road Distillers

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