Step

• Step 1

  When ready to cook, set Traeger temperature to 500℉ and preheat, lid closed for 15 minutes.

  00:15

  500 ˚F / 260 ˚C

• Step 2

  Candied oranges: Slice orange into wheels and fully coat in brown sugar.

  500 ˚F / 260 ˚C

  Ingredients

  • 1  orange

  • As Needed brown sugar

• Step 3

  Place directly on the grill grate and cook 15 minutes each side until grill marks develop. Remove wheels from grill, set aside and cool. Reserve 2 wheels for garnish.

  00:15

  500 ˚F / 260 ˚C

• Step 4

  To make the burnt orange agave: Reduce the grill temperature to 200°F. In a small pan, combine the candied oranges in a thinned out agave syrup (25% water added to agave syrup) and place directly on the grill grate. Cook 30-45 minutes or to taste. 1 orange slice per ounce of syrup made.

  00:45

  200 ˚F / 93 ˚C

  Ingredients

  • 3/4 Ounce agave

• Step 5

  To mix the cocktail: Add burnt orange agave and 5-6 mint leaves into a mixing tin. Muddle ingredients to release oils of mint.

  Ingredients

  • 1 Bunch mint

• Step 6

  Add bourbon, bitters, crushed ice and shake lightly. Pour all contents into glass or copper mug and add more crushed ice.

  Ingredients

  • 2 Ounce bourbon

  • 2 Dash Angostura orange bitters

• Step 7

  Garnish with candied orange wheel and mint. Enjoy!