Smoked Blood Orange & Rosemary Spritz
By Dennis Prescott
Homemade rosemary simple syrup gets a kiss of Traeger smoke before it's mixed with Aperol and finished with bubbly prosecco poured over the top.
Prep Time
10 Min
Cook Time
1 Hr
Pellets
Cherry
Ingredients
This recipe serves:
1
Units of Measurement:
Rosemary Simple Syrup
| 1/2 Cup | granulated sugar |
| 1/2 Cup | water |
| 2 Sprig | rosemary |
main
| 2 | Large blood oranges, 1 sliced in rounds and 1 halved |
Cocktail
| 1 Ounce | blood orange juice |
| 1 Ounce | rosemary simple syrup |
| 1 1/2 Ounce | Aperol |
| As Needed | prosecco |
| 1 | Slice grilled blood orange, for garnish |
| 1 Sprig | rosemary, for garnish |
Steps
1
When ready to cook, set Traeger temperature to 185℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
185 ˚F / 85 ˚C
00:15
Super Smoke
2
In a saucepan, dissolve sugar and water, then add the rosemary and transfer to the grill.
3
Arrange the blood orange slices and halves on the grill grates. Smoke for 1 hour, until they have started to char and the simple syrup is beautifully smoke-kissed. Remove from grill and let cool completely.
185 ˚F / 85 ˚C
01:00
Super Smoke
4
Set the cooled orange slices aside for garnish. Juice the orange halves, strain and discard the solids.
5
For the Cocktail: Half-fill a cocktail shaker with ice. Add the blood orange juice, rosemary simple syrup and Aperol. Shake and pour into your wine glass of choice, then top off with prosecco. Add a grilled orange slice and a sprig of rosemary for garnish, then serve. Enjoy!
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