This partner article is produced in paid partnership with Shinobu Whisky.
Recipes were created by the finalists of the Flavor Camp® Smoky Cocktail Challenge, and tasting notes are independent and our own.
This series spotlights the overlooked spirits and modifiers that deserve more than a supporting role, showing how one bottle can inspire three simple, mixable cocktails. No elaborate prep or multi-day infusions; just clever builds you’ll actually want to make. Whether you’re experimenting at home or behind the bar, consider it a reminder that every bottle has more to give.
For this edition, we’re changing things up. Instead of handing the bottle to a single bartender, we put it in front of bartenders across the country. Each month, Flavor Camp® runs a cocktail challenge asking the industry for simple, easy-to-replicate builds that anyone can make at home. October’s brief was smoke, and the bottle was Shinobu Pure Malt Lightly Peated. From a pool of entries, we named 15 semi-finalists before narrowing the field to the three finalists featured here.
About Shinobu Pure Malt Lightly Peated
Bottled at 43 per cent ABV, Shinobu comes from the Shinobu Distillery in Niigata, a seaside prefecture on Japan’s western coast known for its “Three White Treasures” of snow, rice and sake. The name translates to forbearance, a nod to the patience behind every release. Master blender Usami Ken marries peated malts matured in ex-bourbon and ex-sherry casks, then finishes them in Japanese mizunara oak for more than six months. Bottled without chill filtration or added colour, it opens with honey, dark chocolate and dry grass, carried by a gentle wisp of bonfire smoke and toasted oak.
Our three finalists each found a different side of that smoke. Adam Rucker of Vancouver, BC treats it as a soft filter of light in Komorebi. Kyle Smith of Toronto, Ontario brings it into a bright, herbal sour with A Woman Named Midori. And Paul Fan of Calgary, Alberta leans all the way into the grill with the savoury, spirit-forward Niigata Smokehouse.
komorebi
Created by: Adam Rucker (Vancouver, BC)
inspiration
Komorebi is the Japanese word for sunlight filtering through trees, a single concept with no direct English translation, much like the distinct character of Japanese whisky. Shinobu translates to forbearance, representing quiet strength and patience. This cocktail honours that philosophy by treating smoke as a gentle lens rather than a blunt instrument.
recipe
1.5 oz Shinobu Pure Malt Lightly Peated
0.5 oz Apricot Liqueur
0.75 oz Chilled Green Tea (unsweetened)
0.5 oz Fresh Lemon Juice
0.25 oz Honey Syrup (2:1)
Garnish: Toasted Rosemary Sprig and Citrus Wheel
method
Shake all ingredients with ice and double strain into a rocks glass over a large cube. Lightly toast a rosemary sprig, extinguish the flame, and garnish alongside a dehydrated lemon wheel.
the niigata smokehouse
Created by: Paul Fan (Calgary, AB)
inspiration
Inspired by traditional Japanese charcoal grilling, The Niigata Smokehouse recreates the aromas and sensations of sitting beside a smoky grill. Genmaicha, maple nitsume syrup and black walnut bitters complement Shinobu's peat smoke with toasted, nutty and savory flavors, recalling the comforting experience of a freshly grilled meal.
recipe
2.0 oz Shinobu Pure Malt Lightly Peated
0.5 oz Genmaicha Tea
0.25 oz Maple Nitsume Syrup*
2 dashes Black Walnut Bitters
Garnish: Nori Square
method
Stir all ingredients with ice until chilled. Strain into a rocks glass over a large ice cube. Garnish with a nori square resting on the rim.
additional preparations
*Genmaicha
Steep 1 tablespoon of loose-leaf genmaicha in about 7 oz of boiling water for 3 minutes. Strain out the tea and let cool.
*Maple Nitsume Syrup
In a pot, combine 2 parts maple syrup, 1 part soy sauce, 1 part mirin and ½ part brown sugar. Heat and stir until the sugar is completely dissolved, then let cool.
a woman
named midori
Created by: Kyle Smith (Toronto, ON)
inspiration
Inspired by a Japanese artist named Midori, who dislikes the melon liqueur sharing her name but loves whisky, Kyle reimagines the Midori Sour without its namesake ingredient. Shinobu, Green Chartreuse, lemon and fresh perilla syrup create a drink that appears familiar but reveals an entirely different character, reflecting the contrast between outward appearances and what's beneath the surface.
recipe
1.5 oz Shinobu Pure Malt Lightly Peated
0.25 oz Green Chartreuse
0.75 oz Fresh Lemon Juice
0.5 oz Perilla Syrup
Garnish: Cocktail Cherry Wrapped in Perilla Leaf
method
Shake all ingredients with ice and double strain into a chilled cocktail glass. Garnish with a cherry wrapped in a strip of perilla leaf.
additional preparations
*Rich Perilla Syrup (2:1)
240 g white sugar, 120 g water, 22.5 g fresh perilla leaves (about 15 leaves), ⅛ tsp fine sea salt.
Dissolve the sugar and salt in hot water, then allow the syrup to cool to room temperature. Blanch the perilla leaves in batches in boiling water for 15 seconds, then immediately transfer to an ice bath for about 1 minute. Drain and pat dry. Combine the blanched leaves with the cooled syrup and blend on high speed for 60 seconds. Fine-strain, bottle and refrigerate.
Perilla is a plant native to East Asia, with varieties including Japanese shiso and Korean kkaennip. Its flavour is reminiscent of mint and basil, with subtle anise notes. Fresh perilla leaves can be found in well-stocked East Asian grocery stores.