Spiced Cider Brew Cocktail
By Jeffrey Morgenthaler
Grilled lemon juice, smoked simple syrup, and apple cider are spiced with whiskey and fernet then garnished with orange peel twists and cinnamon sticks. Serve this punch bowl style drink with dry ice for a dramatic finish.
Prep Time
10 Min
Cook Time
20 Min
Pellets
Cherry
Ingredients
This recipe serves:
2
Units of Measurement:
main
| 4 | lemons, to yield 1 cup grilled lemon juice |
| 1 | (750ml) bottle rye whiskey |
| 1 Quart | fresh apple cider |
| 1 Cup | smoked simple syrup (homemade or store-bought) |
| 3 Ounce | Fernet-Branca |
| 1 Teaspoon | Angostura bitters |
| As Needed | cinnamon sticks |
| orange peel twist, for garnish | |
| dry ice (optional) |
Steps
1
When ready to cook, set Traeger temperature to 500℉ and preheat, lid closed for 15 minutes.
500 ˚F / 260 ˚C
00:15
2
For the grilled lemon juice: Slice the lemons in half and place cut side down directly on the grill grate. Cook until they have grill marks and have started to caramelize, about 20 minutes. Juice, strain, and cool.
500 ˚F / 260 ˚C
00:20
3
In a punch bowl or large container, combine all ingredients except the orange peel twists and dry ice. Chill for 1 to 4 hours, covered, in the refrigerator.
4
Serve with blocks of dry ice and garnish with orange peel twist. Enjoy!
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