Holiday gatherings call for dialing up your skills in the craft-cocktail realm. Delight your friends and family this holiday season with this smokey craft cocktail recipe from The Parlor in Traverse City. Also be sure to check out these whiskey concoctions (whiskey + wine = WOAH).
The Smoke Stack
- 2 ounces Traverse City Whiskey Company Bourbon or Northern Latitudes Deer Camp Whiskey
- ¼ ounce Michigan Maple Syrup
- 1 inch piece of orange peel
- Maraschino cherry
- butane cooking torch
- fine strainer
- cherry or apple wood chips
Pour whiskey and maple syrup in a lowball glass and cover with fine strainer. Pile wood chips on top of the strainer and light them with the cooking torch, making sure to hold the torch at a 45-degree angle 4–6 inches from the chips. Once the chips are burning, top with a second, upside down lowball and allow the two glasses to fill with smoke and infuse whiskey for 3 to 5 minutes.
In the meantime fill a third lowball glass with ice, rub the rim with orange peel and add smoked whiskey. Garnish with orange peel and maraschino cherry.