BBQ Season also means patio and cottage drinks.  This may not be your conventional BBQ recipe but it is worth all the effort you put into these beverages.  With the use of a smoker it is easy to infuse your own twist to some classic drinks to make them your own.  Just remember to be a good host and have options for your guests, plus remember to drink responsibly.  The first drink is a natural fit for Canada Day as the Caesar IS a Canadian invention.

 

Hickory Smoked Caesar

12 – 14 large tomatoes (halved with seeds scooped out)

2 Jalapeno peppers (halved and seeded…really use what you are comfortable with for a heat level)

1 ¾ C Clam juice

1?4 C fresh squeezed lemon or lime juice.

2 Tbsp Worcestershire Sauce.

1 Tbsp seafood sauce (or horse radish will work)

½ tsp celery salt.

Salt and pepper to taste

Vodka to taste

 

Smoke tomatoes and jalapeno peppers with hickory for 30 minutes.  Skin should be blistered and easily removed from tomato and jalapeno flesh.

Puree and strain the tomato and jalapenos to get a smooth thick juice like consistency.

Mix remaining ingredients to create your home made clamato juice.

Wipe the rim of the glass with a lemon or lime wedge and season the rim with celery salt (or try Cajun spice).

Add ice and vodka!  Plus the garnish goes a long way to truly creating a wicked Caesar.  Chicken wings, sliders, classic celery or the olives and cold smoked lobster claw that I used as a garnish elevate this drink to legendary status. Leave the booze out you’re a non-alcoholic version of this drink.

 

Smoked Peach Summertime Lemonade

8 – 12 ripe peaches (halved and pitted)

1 C Maple syrup

½ Litre of lemonade

Bourbon or Tennessee Honey Whiskey to taste

1 can of sparkling clear cola (like Sprite or 7-up)

 

Coat the peaches with maple syrup and smoke with either cherry or apple wood until tender (about 30 – 45 minutes.)

Puree peaches and strain to create a smooth liquid.

Blend in lemonade, pour over ice, add Bourbon or Tennessee Whisky.  Top with a small drizzle of maple syrup that you may have left over, a few ounces of clear cola and a few sprigs of fresh mint.  Leave the booze out you’re a non-alcoholic version of this drink.

 

Tropical Punch with Smoked Coconut Rum

1 L pineapple juice

½ L Coconut milk

½ L Orange juice

12 oz Coconut Rum

Tray of ice cubes

Pomegranate juice to top your drink

 

Place the ice cubes in a metal pan off the direct heat from the BBQ.  Place a smaller pan with the coconut rum in the tray of ice away from direct heat.  Smoke with a Pecan or apple wood for 30 minutes to infuse the rum with flavour.  Save what you do not use for later.

Mix everything together (use as much or as little of the rum as you wish) and pour over a tall glass of ice.  Try freezing pieces of fruit to use as ice cubes for a more intense fruit flavour.

Enjoy!

Filed under: #BBQ, #CanadaDay