Have you ever wondered what would happen if a Vieux Carre was actually made in France instead of New Orleans… by a Scottish bartender #ad21+
PSA: Make a smoked apple pie syrup this month. Make a lot.
Remember when I made a smoked apple pie syrup on my @traegergrills to make an Apple Pie a La Mode whiskey sour? No? Well check it out a couple posts back because it was firrrrreeee.
Anyways, I figured I’d put that syrup to good use in an Old Fashioned and it worked out way better than I could have ever imagined. Up next - the batched version!
ingredients:
1 oz | 30 ml Apple Brandy
1 oz | 30 ml Overproof Rum (I used Tanduay)
½ oz | 15 ml Smoked Apple Pie Syrup
5 Dashes Angostura Bitters
3 Dashes Cocoa Bitters
Orange Twist
Caramelized Apple Slice (Garnish)
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APPLE PIE SYRUP
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2 Smoked apples
3 Cloves
2 Star Anise
1 Cinnamon Stick
3 Allspice Berries
½ cup | 120 ml Water
½ cup | 120 ml Maple Syrup
1 cup | 200 g Light Brown Sugar
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Instructions: Preheat your @traegergrills Woodridge Elite to 300°F. Place sugar coated halved apples directly on the grates and cook until smoky and caramelized, about 10–15 minutes. On the Woodridge Elite’s side burner, toast dry spices until fragrant. Then add sugar, water, maple syrup and cubed smoked apples. Simmer on medium heat for 10 mins then let cool. Bottle and store for 1 week in refrigerator.
instructions:
Combine all ingredients in mixing glass and stir with ice. Pour and strain in a rocks glass over a large cube. Garnish with a caramelized apple slice and orange twist.
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PSA: Make a smoked apple pie syrup this month. Make a lot.
Remember when I made a smoked apple pie syrup on my @traegergrills to make an Apple Pie a La Mode whiskey sour? No? Well check it out a couple posts back because it was firrrrreeee.
Anyways, I figured I’d put that syrup to good use in an Old Fashioned and it worked out way better than I could have ever imagined. Up next - the batched version!