This post is sponsored by Knob Creek® Distillery and the Original Brothers of Bourbon website.
I enjoy the bold, spicy taste of Knob Creek® Rye Whiskey while I grill. The other day, as I sipped my drink and waited for the grill to preheat, the penny dropped. I can grill my oranges, adding smoky, caramelized fruit flavors to my Old Fashioned. Why didn’t I think of this sooner?
How do I grill an Old Fashioned? While preheating the grill for the main course, I put an orange wedge on the grate for a minute or two, long enough to give it good grill marks. After the wedge cools down for a minute, I squeeze a little of the orange juice into a rocks glass, muddle it with sugar cubes and a dash or two of bitters, and stir in some Knob Creek® Rye. Add some ice, the squeezed orange wedge, top with club soda, and I have a tasty beverage – just what I need to fortify myself for an evening of grilling.
Recipe: Knob Creek® Rye Whiskey Old Fashioned with Grilled Orange
Prep Time: 5 minutes
Cook Time: 2 minutes
Equipment
- Grill
- Rocks glass
Ingredients (makes one drink)
- 1 orange wedge
- 2 dashes of bitters
- 2 sugar cubes (or 1/2 teaspoon sugar)
- 2 parts Knob Creek® Rye Whiskey
- Ice
- Club soda
Directions
1. Grill the Orange
Set the grill up for direct medium heat. (On my gas grill, I preheat the grill for ten minutes, then brush the grill grate clean with my grill brush.) Set the orange wedge on the grill grate, cut side down, and grill until it has browned grill marks and is a little singed around the edge, about 2 minutes. Remove the wedge from the grill, and wait for it to be cool enough to handle.
2. Muddle the sugar, bitters, and orange
Put the sugar cubes in a rocks glass, add 2 dashes of bitters, and gently squeeze some juice from the orange wedge into the glass. Muddle the sugar, bitters, and orange juice until the sugar is mostly dissolved.
3. Finish the drink
Stir the Knob Creek® Rye Whiskey into the muddled ingredients. Add a few ice cubes and the orange wedge to the glass. Top with club soda, stir, and enjoy.
Notes
- To make a traditional Old Fashioned, skip the grilling in step 1. Do everything as described in the recipe, and your Old Fashioned will be ready to drink. But, if you’re already lighting a grill, why not try a newfangled Old Fashioned?
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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No comments on this? I’ll jump in! This looks like a good, basic beef stew recipe and when it comes to things like beef stew, I think basic is best. I just received my Instant Pot today (after a month delay from when it was ordered) and I am going to use this recipe to christen the pot. Thanks for posting!
Thank you. Enjoy it!
Why baking soda?
It’s a modernist cuisine trick. It adds a little extra acidity to the pot, which helps brown everything in the high heat of the pressure cooker.
…and, it is optional. If you don’t feel like doing it, skip it.
Checking back–I made the stew and it came out quite well, although the gravy/sauce was a little runnier than I anticipated. As is the case with stew, it was delicious today reheated.
I enjoyed using the InstantPot but right now, I am feeling a little more love for my 5 L Kuhn-Rikon. As many have noted, it takes the IP (or any electric cooker) much longer to get up to pressure. The K-R would also have been hotter for browning the beef. I know some people feel like they need to do too much fiddling with a stove top PC to get it to stay at the right pressure, but I haven’t had that problem at all. I think I found the “sweet spot” for my K-R the second time I used it, and it has been perfect ever since.
I am certainly going to give the IP a full workout, but I surprised myself in that I wasn’t immediately enthralled with it.
That’s good – knowing what you prefer is half the battle. I like the convenience of the IP, but I understand why you would prefer the KR.
Thanks, Mike
I will try it.