Want more whiskey cocktail inspiration? Check out these recipes by The Parlor’s master mixologist, Joe Glashauser and this Traverse Magazine feature.

See the smokestack cocktail being made in this MyNorth video!




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.

Photo(s) by Kris Riley