Spiced Cider Brew Cocktail
By Jeffrey Morgenthaler
Grilled lemon juice, smoked simple syrup, and apple cider are spiced with whiskey, fernet and garnished with orange peel twists and cinnamon sticks. Serve this punch bowl-style drink with dry ice for a dramatic finish.
Prep Time
10 Minutes
Cook Time
20 Minutes
Pellets
Oak
Ingredients
Number of people serving
2
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 4 | lemons, to yield 1 cup grilled lemon juice |
| 1 Bottle | (750ml) bottle rye whiskey |
| 1 Quart | fresh apple cider |
| 1 Cup | Traeger Smoked Simple Syrup |
| 3 Ounce | Fernet-Branca |
| 1 Teaspoon | Angostura bitters |
| cinnamon sticks | |
| orange peel twists, for garnish | |
| dry ice, optional |
Step
1
When ready to cook, set Traeger temperature to 500℉ and preheat, lid closed for 15 minutes.
500 ˚F / 260 ˚C
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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