Traeger Boulevardier Cocktail
By Traeger Kitchen
It's all about bitters and bourbon. This 1920s drink has only gotten sweeter with time. Grilled orange-infused rye whiskey, Campari, vermouth and a touch of honey makes for a smooth and neat finish.
Prep Time
5 Min
Cook Time
1 Hr
Pellets
Pecan
Ingredients
This recipe serves:
2
Activating this element will cause content on the page to be updated.Units of Measurement:
Grilled Orange Infused Rye
| 2 | oranges |
| 1/4 Cup | honey |
| 750 mL | rye whiskey |
Main
| 3/4 Ounce | Campari |
| 3/4 Ounce | sweet vermouth |
| 1 Tablespoon | granulated sugar |
| 1 1/2 Ounce | grilled orange infused rye |
| 1 | orange |
Steps
1
When ready to cook, set Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes.
350 ˚F / 177 ˚C
2
Slice 2 oranges in half and coat cut side with honey. Peel remaining orange and place peels on the grill. Cook 20 to 25 minutes.
350 ˚F / 177 ˚C
00:20
3
Remove from grill and let cool. Place orange halves cut side down directly on the grill grate and cook 20 to 30 minutes or until dark grill marks appear. Remove orange halves and allow to cool.
350 ˚F / 177 ˚C
00:20
4
Place orange halves into a bottle of rye whiskey and let steep for 10 to 12 hours. The longer they steep, the sweeter and more pronounced the orange flavor will be.
5
Add all ingredients into a mixing glass and stir until diluted. Strain into a fresh coupe glass and serve neat.
6
Garnish with grilled orange peel. Enjoy!
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