Smoked Blood Orange & Rosemary Spritz

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

  Super Smoke

• 2

  In a saucepan, dissolve sugar and water, then add the rosemary and transfer to the grill.

  Ingredients

  • 1 Cup granulated sugar

  • 1 Cup water

  • 4 Sprig rosemary

• 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

  Super Smoke

  Ingredients

  • 4  Large blood oranges, 1 sliced in rounds and 1 halved

• 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!

  Ingredients

  • 2 Ounce blood orange juice

  • 2 Ounce rosemary simple syrup

  • 3 Ounce Aperol

  • As Needed prosecco

  • 2  Slice grilled blood orange, for garnish

  • 2 Sprig rosemary, for garnish