The Smoked Stiffler Recipe

Combine and stir

In a mixing glass, add 2 oz Knob Creek Smoked Maple Bourbon, 0.25 oz pure maple syrup, and 3 dashes black walnut bitters (plus 1 dash Angostura bitters if using). Fill the mixing glass with ice and stir gently for 20–30 seconds until well chilled and slightly diluted.

Prepare glass

Place a single large ice cube into a chilled rocks glass. Strain the stirred cocktail over the ice cube using a julep strainer or Hawthorne strainer.

Garnish

Express the oils of an orange peel over the drink by holding the peel skin-side down above the glass and giving it a firm twist. Rub the rim with the peel and drop it into the cocktail.

Heat and generate smoke

If using a smoking gun: place a small pinch (about 0.25 oz) of dried cherry wood chips in the gun's burn chamber. Ignite and draw smoke according to the manufacturer's instructions. If using a stovetop method: use a small metal pan or smoking tin, place the chips in it, apply a lit piece of foil or a torch to create smoke and immediately cover when ready.

Capture smoke

Place the cloche or inverted rocks glass over the cocktail so the rim seals against the table or coaster. Insert the smoking gun nozzle under the edge of the cloche and pump smoke inside for 8–12 seconds to fill the dome. If using the stovetop method, carefully funnel the smoke under the cloche with a small tube or quickly lift one side to let smoke in, then reseal.

Infuse and serve

Allow the cocktail to sit under the smoke for 30–45 seconds so the smoke can infuse the surface and aroma. Remove the cloche, let the guest inhale the smoke briefly, then serve immediately. Optionally, reclamp the cloche for dramatic presentation when bringing the glass to the guest so they lift it themselves.