Charred-Citrus Smoked Rye Old Fashioned for the Grill

How to Make Charred-Citrus Smoked Rye Old Fashioned for the Grill

1. 1

   Step 1: Char citrus and make demerara-citrus syrup

   Preheat your gas or charcoal grill to medium-high (about 400°F / 200°C). Place the halved orange and grapefruit, cut-side down, on the grate and char until the flesh develops dark caramelized lines (3–4 minutes). Before squeezing, use a vegetable peeler to cut two wide strips of zest from the orange and set them aside; briefly blister each strip on the hot grate (about 15–20 seconds) to create the grilled garnish. Scrape the charred flesh into a small saucepan, add the demerara sugar and water, bring to a gentle simmer just until the sugar dissolves (2–3 minutes), then remove from heat and steep 15–20 minutes. Strain into a jar, pressing solids to extract flavor, then cool to room temperature.

   For this step

   • 1 cupDemerara sugar
   • 1 cupWater
   • 1 pieceLarge orange (halved; reserve zest strips)
   • 1 pieceGrapefruit (halved)
   • 2 wide stripsGrilled orange peel strips (garnish)
   
2. 2

   Step 2: Cool syrup and prep grill for smoking

   While the syrup cools in the jar (you can refrigerate briefly or set over an ice bath to speed cooling), set up a small foil packet or smoker box with the wood chips and have it ready on the hot side of the grill so it will start smoking quickly when needed. If using a gas grill, slide the packet onto the grate; for charcoal, nestle chips into hot coals. Make sure you have two rocks glasses and any mixing equipment ready.
3. 3

   Step 3: Build the rye Old Fashioneds

   In a mixing glass, combine the cooled demerara-citrus syrup (about 1/2 oz / 15 ml per cocktail, 1 oz / 30 ml total for both), 6 dashes of Angostura bitters, and 4 oz (120 ml) rye whiskey. Add the two large ice cubes and stir briskly for 30–40 seconds until well chilled and properly diluted. Place one large fresh ice cube in each rocks glass and strain the stirred cocktail evenly into the two glasses.

   For this step

   • 4 ozRye whiskey
   • 6 dashesAngostura bitters
   • 2 large cubesLarge ice cubes
   
4. 4

   Step 4: Give the drinks a brief wood-smoke infusion

   Once the wood chips are smoking, quickly place a small stainless-steel mixing bowl or a smoking cloche inverted over each filled glass (or move both glasses into a roomy cloche) to trap the smoke. Allow the drinks to sit in the captured smoke 30–60 seconds for a subtle grilled note — longer will intensify smokiness. Remove the dome, discard the spent smoke, and proceed to garnish.

   For this step

   • 1 handfulWood chips (apple, cherry or oak)
   
5. 5

   Step 5: Express and add the grilled orange peel garnish

   Take the blistered orange zest strips you reserved; hold a strip over each glass and give it a firm twist, skin-side down, to express the oils across the surface, then rub the peel along the glass rim and drop it into the drink or perch it on the rim. Optionally skewer a brandied cherry and rest on the glass. Serve immediately.
   
6. 6

   Step 6: Serve and pair

   Present these smoky, charred-citrus rye Old Fashioneds while still slightly warm from the smoke capture; they pair excellently with grilled steaks, charred burgers, and late-summer sides. For larger gatherings, scale the syrup and whiskey proportionally and finish cocktails to order for the best smoke impact.
   

1. Preheat your gas or charcoal grill to medium-high (about 400°F / 200°C). Place the halved orange and grapefruit, cut-side down, on the grate and char until the flesh develops dark caramelized lines (3–4 minutes). Before squeezing, use a vegetable peeler to cut two wide strips of zest from the orange and set them aside; briefly blister each strip on the hot grate (about 15–20 seconds) to create the grilled garnish. Scrape the charred flesh into a small saucepan, add the demerara sugar and water, bring to a gentle simmer just until the sugar dissolves (2–3 minutes), then remove from heat and steep 15–20 minutes. Strain into a jar, pressing solids to extract flavor, then cool to room temperature.
2. While the syrup cools in the jar (you can refrigerate briefly or set over an ice bath to speed cooling), set up a small foil packet or smoker box with the wood chips and have it ready on the hot side of the grill so it will start smoking quickly when needed. If using a gas grill, slide the packet onto the grate; for charcoal, nestle chips into hot coals. Make sure you have two rocks glasses and any mixing equipment ready.
3. In a mixing glass, combine the cooled demerara-citrus syrup (about 1/2 oz / 15 ml per cocktail, 1 oz / 30 ml total for both), 6 dashes of Angostura bitters, and 4 oz (120 ml) rye whiskey. Add the two large ice cubes and stir briskly for 30–40 seconds until well chilled and properly diluted. Place one large fresh ice cube in each rocks glass and strain the stirred cocktail evenly into the two glasses.
4. Once the wood chips are smoking, quickly place a small stainless-steel mixing bowl or a smoking cloche inverted over each filled glass (or move both glasses into a roomy cloche) to trap the smoke. Allow the drinks to sit in the captured smoke 30–60 seconds for a subtle grilled note — longer will intensify smokiness. Remove the dome, discard the spent smoke, and proceed to garnish.
5. Take the blistered orange zest strips you reserved; hold a strip over each glass and give it a firm twist, skin-side down, to express the oils across the surface, then rub the peel along the glass rim and drop it into the drink or perch it on the rim. Optionally skewer a brandied cherry and rest on the glass. Serve immediately.
6. Present these smoky, charred-citrus rye Old Fashioneds while still slightly warm from the smoke capture; they pair excellently with grilled steaks, charred burgers, and late-summer sides. For larger gatherings, scale the syrup and whiskey proportionally and finish cocktails to order for the best smoke impact.