This is one smokin’ cocktail you won’t be able to put down. Fresh-squeezed lemon, Traeger Smoked Simple Syrup, egg whites, and whiskey all get a shakedown before being poured into an aromatic glass and topped with Angostura bitters.
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|3 Tablespoon||lemon juice|
|3 Tablespoon||Traeger Smoked Simple Syrup|
|6 Tablespoon||WhistlePig FarmStock Rye Crop No. 002|
|2||wet rosemary leaf|
|8||Traeger Pecan Pellets|
|4 Dash||Angostura bitters|
|rosemary, for garnish|
In a shaker, add egg white, lemon juice, Traeger Smoked Simple Syrup and WhistlePig Rye.
2 egg white
3 Tablespoon lemon juice
3 Tablespoon Traeger Smoked Simple Syrup
6 Tablespoon WhistlePig FarmStock Rye Crop No. 002
Dry shake then wet shake (with ice).
Place pellets and wet rosemary leaf on a heat proof surface like a sheet tray or in a skillet and ignite using a butane torch. When the pellets begin to smoke, place a rocks glass over the pellets and rosemary. Smoke the glass for a minute or so.
2 wet rosemary leaf
8 Traeger Pecan Pellets
Pour contents of the shaker over ice into the smoked and cooled rocks glass. Add 2 dashes of Angostura bitters on top. Garnish with smoked rosemary if desired. Enjoy!
4 Dash Angostura bitters
rosemary, for garnish