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Elite 8 Punch Cocktail

Elite 8 Punch Cocktail

By Traeger Kitchen

This cocktail packs a serious punch. If you're a fan of bourbon, fresh citrus, and apple ale, this cocktail's for you. Bottoms up.

Prep Time

5 Minutes

Cook Time

30 Minutes




How many people are you serving?


Units of Measurement:
4 oranges
2 lemon
To Taste Agave syrup
To Taste granulated sugar
3 Ounce B&B French Brandy
1 Ounce bourbon
1 Ounce Traeger Smoked Simple Syrup
4 Dash bitters
As Needed Ice
2 (12 oz) bottle of Redd's Apple Ale


  • 1

    When ready to cook, set Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.

    350 ˚F / 177 ˚C

  • 2

    Use a vegetable peeler to peel the skin off of the oranges and lemon into 1-inch-wide strips. Juice the lemon in to a small liquid measuring cup or container, then set the peels and lemon juice aside. Cut the oranges in half.

    • 4  oranges

    • 2  lemon

  • 3

    Brush the cut sides of the oranges with agave and place directly on the grill grates, cut-sides down. Close the lid and grill until slightly charred, 20-30 minutes. Let cool, then squeeze the juice into a liquid measuring cup or small container

    350 ˚F / 177 ˚C

    • To Taste Agave syrup

  • 4

    Meanwhile, toss the orange and lemon peels in granulated sugar until well-coated. Place the peels directly on the grill grates, close the lid, and cook until the oils caramelize and the edges are toasted.

    350 ˚F / 177 ˚C

    • To Taste granulated sugar

  • 5

    In a shaker glass, combine the brandy, bourbon, Traeger Smoked Simple Syrup, 1 1/2 ounces grilled orange juice, 1/2 ounce lemon juice, and bitters. Add ice and shake until very cold.

    • 3 Ounce B&B French Brandy

    • 1 Ounce bourbon

    • 1 Ounce Traeger Smoked Simple Syrup

    • 4 Dash bitters

    • As Needed Ice

  • 6

    Add fresh ice to a large glass and strain the cocktail into the glass. Top with the Redd's Apple Ale and garnish with a grilled orange and lemon peel. Enjoy!

    • 2  (12 oz) bottle of Redd's Apple Ale

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