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Smoked Blood Orange & Rosemary Spritz

Smoked Blood Orange & Rosemary Spritz

By Dennis The Prescott

Homemade rosemary simple syrup gets a kiss of Traeger smoke before it's mixed with Aperol and finished with bubbly prosecco poured over the top.

Prep Time

10 Minutes

Cook Time

1 Hours




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Units of Measurement:
Rosemary Simple Syrup
1 Cup granulated sugar
1 Cup water
4 Sprig rosemary
4 Large blood oranges, 1 sliced in rounds and 1 halved
2 Ounce blood orange juice
2 Ounce rosemary simple syrup
3 Ounce Aperol
As Needed prosecco
2 Slice grilled blood orange, for garnish
2 Sprig rosemary, for garnish


  • 1

    When ready to cook, set Traeger temperature to 185℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    185 ˚F / 85 ˚C

    Super Smoke

  • 2

    In a saucepan, dissolve sugar and water, then add the rosemary and transfer to the grill.

    • 1 Cup granulated sugar

    • 1 Cup water

    • 4 Sprig rosemary

  • 3

    Arrange the blood orange slices and halves on the grill grates. Smoke for 1 hour, until they have started to char and the simple syrup is beautifully smoke-kissed. Remove from grill and let cool completely.

    185 ˚F / 85 ˚C

    Super Smoke

    • 4  Large blood oranges, 1 sliced in rounds and 1 halved

  • 4

    Set the cooled orange slices aside for garnish. Juice the orange halves, strain and discard the solids.

  • 5

    For the Cocktail: Half-fill a cocktail shaker with ice. Add the blood orange juice, rosemary simple syrup and Aperol. Shake and pour into your wine glass of choice, then top off with prosecco. Add a grilled orange slice and a sprig of rosemary for garnish, then serve. Enjoy!

    • 2 Ounce blood orange juice

    • 2 Ounce rosemary simple syrup

    • 3 Ounce Aperol

    • As Needed prosecco

    • 2  Slice grilled blood orange, for garnish

    • 2 Sprig rosemary, for garnish

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