I am really starting to believe that anything can be smoked in some form or another. I saw this recipe and wanted to share.
Looks mighty tasty. The Hickory Infused Bourbon caught my eye. Here is the page:
Grilling with cocktails is a backyard tradition that I look forward to each year. This summer, I wanted to experiment with getting the grill into my cocktail. The Smoking Peach starts with a base of hickory smoke-infused bourbon. Jagged hickory chips are singed with a blowtorch, and then steeped in bourbon for up to one week. This process amps up the smoky notes of bourbon, infusing a pleasant grilled flavor. You’ll want to use middle-shelf bourbon here, like Jim or Jack.
Next, I throw some maple-soaked peaches on a charcoal grill and cook until tender and caramelized. After a quick blitz in the blender, the grilled peach puree lends a sweet smokiness to the cocktail. Plus, peaches are quintessential to summer. To balance and brighten flavors, I finish the drink with maple syrup, lime juice, and angostura bitters. This golden-hued cocktail is completed with a wedge of grilled peach patterned with flecks of caramelized fruit.
If you want to serve this warm-weather libation at your next backyard bash, you can easily scale up the ingredients and serve it in a pitcher or drink dispenser. Be sure to have plenty of ice on hand and garnishes abound.
[h2]Hickory Smoke Infused Bourbon[/h2]
Yield: 1 cup
Tools: blowtorch, jar, strainer
Ingredients:
1 cup (60 g) hickory chips
1 cup (240 ml) good quality bourbon
Instructions:
1. Carefully char the wood chips with a blowtorch or underneath a broiler. Let the chips cool, and then place them in a medium-sized jar. Add bourbon, and then seal the lid.
2. Store in a cool, dark place for up to 1 week. Start tasting around day 3. You can strain the mixture once the desired level of smokiness is achieved.
3. To strain, line a basket strainer with a damp coffee filter. Pour the bourbon through the strainer into a clean container. Discard the solids. Bourbon can be stored in the refrigerator or freezer for several months.
Looks mighty tasty. The Hickory Infused Bourbon caught my eye. Here is the page:
Grilling with cocktails is a backyard tradition that I look forward to each year. This summer, I wanted to experiment with getting the grill into my cocktail. The Smoking Peach starts with a base of hickory smoke-infused bourbon. Jagged hickory chips are singed with a blowtorch, and then steeped in bourbon for up to one week. This process amps up the smoky notes of bourbon, infusing a pleasant grilled flavor. You’ll want to use middle-shelf bourbon here, like Jim or Jack.
Next, I throw some maple-soaked peaches on a charcoal grill and cook until tender and caramelized. After a quick blitz in the blender, the grilled peach puree lends a sweet smokiness to the cocktail. Plus, peaches are quintessential to summer. To balance and brighten flavors, I finish the drink with maple syrup, lime juice, and angostura bitters. This golden-hued cocktail is completed with a wedge of grilled peach patterned with flecks of caramelized fruit.
If you want to serve this warm-weather libation at your next backyard bash, you can easily scale up the ingredients and serve it in a pitcher or drink dispenser. Be sure to have plenty of ice on hand and garnishes abound.
[h2]Hickory Smoke Infused Bourbon[/h2]
Yield: 1 cup
Tools: blowtorch, jar, strainer
Ingredients:
1 cup (60 g) hickory chips
1 cup (240 ml) good quality bourbon
Instructions:
1. Carefully char the wood chips with a blowtorch or underneath a broiler. Let the chips cool, and then place them in a medium-sized jar. Add bourbon, and then seal the lid.
2. Store in a cool, dark place for up to 1 week. Start tasting around day 3. You can strain the mixture once the desired level of smokiness is achieved.
3. To strain, line a basket strainer with a damp coffee filter. Pour the bourbon through the strainer into a clean container. Discard the solids. Bourbon can be stored in the refrigerator or freezer for several months.
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