Smoked Maple & Scotch Old Fashioned
A sweet and smoky cocktail perfect for sipping by the bonfire.
‘Round the clock, Marlene van Nelson is the unstoppable force behind Trellis Legal, a small, Lawrenceville law firm with lots of personality and a heart for small businesses. Her background in agricultural science and her legal work within the farming community have strengthened her ties to ethical meat purveyors like Fallen Aspen Farms. Additionally, these connections have fueled her passion for smoking meats on “Tootsie,” her Weber Smokey Mountain smoker.
Marlene shares her insights and tips on Instagram under the handle @good.meats, and fortunately for me, she often shares her smoked creations at our gatherings. We both love a good theme, so after enjoying several smoked recipes, the idea for an entirely smoked and grilled menu emerged. The Up in Smoke menu-schemingcommenced, and everyone in our friend group found ways to contribute.
Our location was Hallowed Ground Homestead, Chris Kosin and Josh Koshar’s robust urban homestead located across from the Allegheny Cemetery. In addition to being a beautiful backdrop, the garden played a part in our meal. Josh grew and picked the flowers and herbs for the table and cocktails. The garden’s bounty also made its way to the table in the form of an heirloom tomato platter and an artful salad.
From behind trellises and vines, Chris repeatedly asked, “do you want [this] from the garden?” (It was a food stylist’s dream!) Meanwhile, Andrew and Dylan mixed up the smoky mezcal welcome drinks, then kept the libations flowing. For my contribution, I baked a peach and blueberry cobbler with Scotch, which Marlene warmed on Tootsie to infuse it with that coveted smoky flavor.
Fittingly, the night ended with sipping Smoked Maple & Scotch Old Fashioneds around the fire pit. The truest sign of a successful night is waking up the next morning and relishing the aroma of smoke still lingering on your clothes. Summer doesn’t get any better than that
SMOKED MAPLE & SCOTCH OLD FASHIONED RECIPE
INGREDIENTS
2 ounces Scotch
1 tsp smoked maple syrup
Dash of Angostura bitters
Grilled peach halves
Fresh herbs such as mint, sage, or rosemary
INSTRUCTIONS
Mix the Scotch, smoked maple syrup, and bitters in an old-fashioned glass until the syrup is dissolved. Add a single large ice cube, then garnish with grilled peach halves and garden herbs.
RECIPE, STYLING AND STORY BY QUELCY KOGEL / PHOTOGRAPHY BY MATT DAYAK
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