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Smokin' Apple Cocktail

Smokin' Apple Cocktail

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1 rating

October 9, 2013


Juliet Tierney

Bored of the traditional apple dishes, make this apple cocktail! Best part is, you can use any kind of apples you want for this recipe.



Related Recipes


  • 1 1/2 Ounce The Black Grouse
  • 1/2 Ounce Berentzen apple
  • 3/4 Ounces apple juice
  • 1/4 Ounce lemon juice
  • 1/2 Ounce plum syrup


Shake all ingredients together.

Strain into a martini glass.

Garnish with a grilled apple slice.


Drinking Up Apple: Wassailing Day Recipe

It's too bad we're not all in rural Carhampton right now, or Gloucestershire, or really any Western European village with an apple orchard celebrating Apple-Wassailing Day. Rousing apple trees from sleepy wintertime, in hopes of a bountiful crop later this year, is a sport for many Brits on January 17th each year. As apple cheerleaders, they carry torches and bang on pots and pans to wake-up napping Fijis and Staymans.

At the core (heh) of this, is the hot wassail, a spiced drink that falls somewhere between cider, punch and mulled wine (each village has their own recipe, some with dry sherry or beer). Villagers rally around the biggest apple tree then pour hot wassail all over tree roots and finally break out the shotgun to scare away evil, crop-ruining spirits.

It's hard to find Shakespearean-era apple folklore festivals on this side of the pond, but some pubs whip up the 17th century cocktail in December and January. It wasn't on this otherwise awesome wintertime drink-tionary, but an Irish pub in Newport Beach, California called Muldoon's serves up a lovely version in snifters, with adorable crabapples sinking at the bottom.

A call to Muldoon's this morning revealed a pleasant hostess who gave me the house recipe in her Irish brogue.

You can make margaritas in just about any flavor, and apple is no exception. This apple margarita recipe doubles up on the fruity flavor, adding both apple juice and apple liqueur. Which liqueur you choose will further define the tequila cocktail's taste: go with bright green schnapps for a tart kick or another liqueur with a truer apple flavor. Blend it or shake it as you see fit it's fun either way.

Enjoy A Smoked Chicken Recipe!

You can do so much with chicken, so, why not smoke it? Finding the perfect smoked chicken recipe for you will be a lot easier than you think.

Here are some amazing options for you to enjoy!

    – Tender & Juicy – Who Doesn’t Like Tacos? – Amazing Flavor! – Tastes Like Heaven In Your Mouth – Easy to Make! – A Hint Of Spice For The Perfect Flavor. – Covered In A Delicious Dry Rub.

Recipe Steps

Step 1: Peel and core the apples. Cut each in half crosswise, then cut the halves in quarters. Place the apples in a nonreactive bowl and toss with the lemon zest and juice. Add the 1/3 cup granulated sugar, the arrowroot, and 1 teaspoon of the cinnamon and toss to mix. Taste the apple mixture for sweetness, adding more granulated sugar as necessary. Spoon the apple mixture into the cast-iron skillet and set aside.

Step 2: Combine the butter, flour, granola, remaining 1/2 cup granulated sugar, brown sugar, salt, and the remaining 1 teaspoon of cinnamon in a food processor fitted with the metal blade. Pulse until the mixture is coarse and crumbly. The butter should form pea-size pieces. Spoon the topping over the apple filling.

Step 3: Set up the grill for indirect grilling and preheat to medium-high. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-high. If using a charcoal grill, preheat it to medium-high, then toss all of the wood chips or chunks on the coals.

Step 4: When ready to cook, place the skillet in the center of the hot grate, away from the heat, and cover the grill. Cook the crisp until the apples are soft, the filling is bubbling, and the topping is nicely browned, 40 to 60 minutes. Let the crisp cool for a few minutes, then serve. I certainly wouldn’t say no to a scoop of apple or cinnamon ice cream on top.


The Bramble is one of those cocktails that feels like a century-old classic. It looks the part, and every good barkeep knows how to make one. But the drink wasn’t created until 1984, when Dick Bradsell (whose resume also includes the Espresso Martini) mixed this modern-classic at Fred’s Club in London’s Soho neighborhood. It’s one of that decade’s best success stories, standing apart from the era’s provocatively named drinks that eschewed fresh ingredients in favor of bottled, neon-hued mixers.

The Bramble was named for the bush that blackberries grow on and was inspired by the fresh berries that Bradsell used to pick as a child on the Isle of Wight. After receiving some creme de mure (a blackberry liqueur) for the bar, he began experimenting and came on a combination of gin, fresh lemon juice, simple syrup and creme de mure that was part Gin Sour, part Singapore Sling. He shook up the ingredients and strained them over crushed ice to tame the sweetness.

There’s no reason to tweak Bradsell’s Bramble: It’s great precisely as he made it back in 1984. But that hasn’t stopped inventive bartenders from playing with the recipe. The easiest way to tweak the original is to swap in a different base spirit for the gin, like a dry pisco or grassy rhum agricole, or to drizzle another product on top, like Chambord raspberry liqueur. You can also shake a couple berries with the liquid ingredients to lend more flavor and color to the cocktail. All of these variations make a fine drink, but perhaps none provide the simple refreshment that Bradsell achieved behind the bar at Fred’s Club.

This recipe pays homage to the well-balanced original. Mix one during spring and summer when blackberries are in season (throw a berry on the ice crown for visuals and a healthy snack), and you might discover your new favorite way to drink gin.

Smoked Bloody Mary

Another recipe by Be Spoke Post, a Smoked Bloody Mary is not everyone's cup of tea, but if you're a fan of the red drink, you'll have to try it smoked as well. With three parts vodka, six parts tomato juice, one part lemon juice, and a dash of Tabasco, salt and pepper, and Worcestershire sauce, the preparation is simple for a unique twist on one of the best brunch cocktails.

First, infuse a glass with smoke and add your Tabasco, Worcestershire, and salt and pepper into a separate desired mixing glass. Then, the tomato juice, lemon juice, and vodka should be stirred together thoroughly. Finally, pour the mixture into your smoke filled glass, and you're ready to enjoy.

Burning Bourbon : Four Smoked Cocktail Recipes That Will Have You Playing With Fire

While bitters may be the most popular way to add flavor to a cocktail without taking up space, smokers are coming on the scene to add another layer of intensity to your favorite drinks. Smoke and Bourbon have been together since the barrel – those charred oak containers add a hint of the hazy taste we’re craving on a day like today. We teamed up with Jason Bartlett of Lexington’s Bluegrass Tavern to smoke a few favorites, and invent a few more along the way.

1. Willie Nelson Smoked Old Fashioned

2 oz Woodford Reserve
1 Sugar Cube
5 Dashes Spicy Cherry Bitters
5 Dashes Blood Orange Bitters
5 Dashes Black Walnut Bitters

Muddle sugar cube with bitters. Fill glass with ice and top with Woodford Reserve. Place the glass in the smoker with smoking cherrywood and infuse to taste. Garnish with burnt orange peel.

1.5 oz Bulleit Rye
6 Dashes Black Walnut Bitters
Drizzle Maple Syrup
Fill with Cold Brew Coffee
Cinnamon Sticks

Light cinnamon stick on fire and place lit end under glass. Let glass fill with smoke, then add ice and all ingredients. Shake, then return to glass and top with a smoking cinnamon stick.

3. I Love You, Mary Jane (Bourbon Bloody Mary)

2 oz Maker’s Mark Cask Strength
1/2 oz Bloody Flavoring*
5 Dashes Celery Bitters
Top with Smoked Tomato Juice
Rim with Smoked Paprika and Sea Salt

*Mix equal parts Worchester Sauce, apple cider vinegar, olive juice, and lime juice.

Rim Martini Glass and set aside. Use hickory wood to smoke tomato juice, then fill the shaker with ingredients and strain into glass.

Light one sprig Rosemary and place under glass, letting it fill with smoke. In a shaker, mix Bourbon, brandy, and cherry herring, then strain into smoked glass filled with ice. Top with orange juice and garnish with rosemary.

There&rsquos Something About Classic Cocktails.

They make you sit in nostalgia Pulp scenes, smokey bars, and a light number from a three-part jazz band glaze the shadowy corners of your memory. Holding the chilled glass forces you to slow down, as an Old Fashioned is meant to be sipped slow, over hushed conversations.

Not a cocktail churned out to be pounded for a quick buzz, it&rsquos meant for lingering over words and moments as the stars dance forgotten somewhere high above.

Hunting out true craft cocktail joints has become a pastime in my travels, looking for a place to step out of my skin and observe the nuance of an intimate moment in our day.

A standard comes to mind for a successful speakeasy Close private areas, dim lights, deep reds, golds, and a smooth mix of old designed to transport us away from our modern rush and force us to pause are present as I reminisce over the tucked away places.

The experienced barkeeps with their signature dapper dress, tapdance behind their countertop laboratory, mixing a harmonious blend of new and old flavors with heavy alcohols.

The bar, the only place teaming with a buzz of life in an otherwise subdued environment as the air fills with the muffled conversations that can only take place in clandestine nooks. The cocktails limited and crafted to perfection, not meant for those wanting to fill their head with a sugary buzz, but rather, those who enjoy a sophisticated blend intended to highlight the nuance of the liquors.

My recent run of cocktails has had a masculine edge, calling on my girl carnivore roots of smoke and flame, to elevate what could be considered a delicate libation. The watermelon margarita bit back with the serrano-infused tequila. The grilled peaches sweetened the bourbon and mellowed the zing from the fresh ginger.

And for my third creation in this run, I was inspired by a smoked cocktail I had in a bar in South Dakota, where the bar-tender smoked the inside of the glass by torching a cedar plank, then capturing the smoke with a liquid dripped glass for a smooth finish to the already timeless cocktail.

Smokin' with Myron Mixon

I use this rib spritz on spareribs and baby back ribs. It’s easy to make, and it will change the way your ribs look and taste. You can make it up to a day in advance and store it in the spray bottle, unrefrigerated. Since I can’t do that at a contest, I prepare it right after I put my ribs in the smoker. After the ribs have smoked for about 45 minutes, I start spritzing the meat at 15-minute intervals.

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Apple Crunch

I’m known for barbecue, not for baking. But there are times when I’m called on to produce a dessert, and I’ll tell you right now that there’s nothing easier to make than this apple crunch. It’s like apple pie without the hassle you don’t even have to make a crust. If you’re really feeling desperate and in a big hurry, you can top the apples with half of the batter of a boxed cake mix it’s good that way, too.

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Grilled Peaches with Apricot Glaze

When I thought about writing a cookbook, I didn’t want to create one like many of the ones I saw on the market already—books that had a bunch of made-up barbecue recipes for things like grilled peaches. Then I realized that I actually do grill peaches in the summertime when I want a little something sweet for dessert! You can read other people’s versions, but mine is the best. Tip: Make these when you’re already smoking something in the smoker, so it’s already hot and you can just lay them in there don’t make it hard for yourself. If you are using wooden skewers, they must be soaked in water for at least 12 hours before using. If you have stainless steel or other metal skewers, soaking is not a concern.

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Jenkins Punch

My granny always made this punch. She practically raised me we lived with her until my daddy bought us a house and moved us out when I was still a little boy. My grandmother was a hardworking Southern woman, always cooking and cleaning her house. This is her recipe for as refreshing and fragrant a summer drink as you can imagine—a really intensely flavored version of sweet tea, if you will. It’s a family favorite to this day. (It doesn’t call for Crown Royal, and I don’t even mind.) One thing, though: My granny’s last name wasn’t Jenkins, and she never did tell me who this recipe is originally named after that’s a mystery for the ages, I guess.

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Banana Pudding

For some people in the South, dessert doesn’t count unless it’s one thing and one thing only: this one.

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Peachtree Crown Royal Cocktail

Anybody who’s ever seen me on Pitmasters knows that Crown Royal is my drink of choice. Students who come to my classes bring me bottles folks who come up to my rig at barbecue contests bring me bottles, too. I’m grateful, because after a long day of barbecuing I always relax with a little Crown and water—because every king can always use another Crown. But on occasion, I like to surprise my liver with something different. This is as Georgia of a drink as you can get, with a little help from our Canadian neighbors.

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Real Southern Sweet Tea

If I’m working, which is to say I’m not drinking anything strong because I’m focused on winning a competition, I don’t drink anything besides sweet tea. I love sweet tea, truly. It’s the drink of the South, the drink of my home. Here’s how we do it.

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Pimiento Cheese

Pimiento cheese is the bright orange spread that Southerners are crazy for because it’s comforting and delicious and traditional. It’s most often served as a dip or spread, but it’s also good in a sandwich all by itself or as a topping on burgers. I like to make up a big batch for family gatherings and barbecues, and if I have some left over, I’ll eat it in a sandwich the next day. I’m going to give you a big recipe, too, so you can do the same.

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Barbecue Chef Salad

Chicken Salad

I love a chicken salad sandwich, but I like the chicken salad itself to be full of flavor and not plain and boring. So when I make chicken salad, I start with a whole chicken because I like both white and dark meat, and because I want to have a lot of chicken salad to go around. Then I put pickles, apples, grapes, eggs, and pecans in it, so that it’s a rich, filling salad that’s great on its own with Ritz or saltine crackers, or on a toasted English muffin, or on other bread as a sandwich. Should you have any leftover barbecue chicken (see page 31) or smoked chicken (see page 40), you can scale down this recipe based on what you have and make a smaller amount of the chicken salad with the leftovers.

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Watch the video: Smokin Apple