Smoke It UpWhiskey Smoker
Turn your whiskey, cocktails and more into elevated works of art. Experiment like a scientist and craft flavours that wow your guests.
What’s in the box
Something missing? Reach us at craftly.com
How it works
Fill the torch
For safety your torch ships without butane. Turn it off, hold it upside down and find the refill valve at the base. Insert your butane canister nozzle into the valve and press firmly for 5–10 sec. Let it sit a few minutes before use, then turn the valve knob to set the flame.
Always refill and light away from your face and anything flammable.
Choose botanicals & wood
Gather your botanicals and wood chips and explore combinations. Trust your nose — imagine what would pair with the drink you’re crafting.
Optional: soak botanicals in whiskey for 3–5 min before smoking for extra depth.
Pour & load the chimney
Pour your drink into a glass, then place the wooden chimney on top. Choose your botanicals and wood chips and place them inside.
Start small — you can always add more smoke.
Ignite
Light the torch and direct the flame into the chimney until the botanicals and chips start to smolder or ignite.
Keep the flame moving so the chips catch evenly.
Trap the smoke
As soon as the smoke begins to flow, quickly place the lid on top of the chimney to trap the smoke inside the glass.
Let it mingle
Allow the smoke to fill the glass, then lift the lid and taste. Your drink takes on a rich, smoky aroma and flavour.
Adjust smoke time, wood and flame to taste — every drink is your experiment.
Signature recipes
Three classics to get you started. Each recipe makes one cocktail.
Cherry SmokehouseOld Fashioned
Infusion inspiration: rose, cinnamon, lemongrass, toasted oak.
- Bourbon2 oz / 60 ml
- Sugar cube1
- Angostura bittersa few dashes
- Cherry Wood chipsfor smoking
- Orange peelto garnish
- Ice
Place the sugar cube in a glass and saturate with a few dashes of Angostura bitters; muddle until dissolved. Add bourbon and ice, stir gently. Pour into a whiskey glass. Smoke it with Cherry Wood chips: capture the smoke in the glass, seal, and let it sit about 30 seconds. Garnish with an orange peel. Experiment with Apple, Pecan or Cinnamon wood for different fruity, nutty notes.
Twilight Mystic’s MezcalMargarita
- Mezcal2 oz / 60 ml
- Fresh lime juice1 oz / 30 ml
- Triple sec½ oz / 15 ml
- Agave syrup½ oz / 15 ml
- Chai & Pecan Woodfor smoking
- Saltfor the rim
- Lime wheelto garnish
- Ice
Rim a glass with salt. In a shaker, combine mezcal, lime juice, triple sec and agave syrup with ice; shake until chilled. Smoke it with Chai and Pecan wood chips: capture the smoke in the prepared glass and cover to trap the aroma. Garnish with a lime wheel. The smoky citrus aroma lifts the mezcal. Try Pink Pepper, Cardamom or Rose for a personalised touch.
Lumberjack’s Maple WhisperWhiskey Sour
Infusion inspiration: cardamom, cinnamon, lemongrass, maple wood.
- Whiskey2 oz / 60 ml
- Fresh lemon juice1 oz / 30 ml
- Maple syrup1 oz / 30 ml
- Maple Woodfor smoking
- Lemon twistto garnish
- Ice
In a shaker, combine whiskey, fresh lemon juice and maple syrup with ice; shake until well chilled. Smoke it with Maple Wood chips: capture the smoke in a clean glass and cover to trap the aroma. Quickly pour the shaken mixture into the smoky glass. Garnish with a lemon twist. Try Cardamom, Cinnamon or Rose for a unique touch.
Flavour pairings
A few combinations to start with. Your perfect smoky blend is just an experiment away.
Wood chips shape the flavour too: Cherry for fruity, Apple and Pecan for nutty, Maple for sweet, Cinnamon for warmth.
Running low on wood chips or botanicals? Restock and keep experimenting at craftly.com.
Serve it smoky
- Pour your drink and smoke it under the chimney.
- Lift the lid, garnish, and serve straight away while the aroma is fresh.
- Note what you loved — the wood, botanicals and timing — so you can recreate it.