The Story Behind The Grilled Orange Cobbler
In "Camp Cocktails," author and Vikre Distillery co-founder Emily Vikre has created a collection of drinks for imbibing while camping, glamping, or staying in a cabin.
The Grilled Orange Cobbler showcases her love for the classic cobbler, a recipe she came across during research for her former Food52 drinks column. After learning about the cobbler from cocktail historian David Wondrich, she was hooked. “I love cobblers! I think they are very under-appreciated drinks,” Vikre says.
For her outdoorsy twist, Vikre’s recipe starts with grilled slices of oranges. As she writes in "Camp Cocktails," roasting the oranges creates a “fire-kissed marmalade flavor and adds an extra layer of depth.” The oranges are then pressed with sugar and topped with wine and crushed ice. Vikre suggests any wine (red, white, or rosé) as long as it’s dry or off-dry.
The versatility of the cobbler makes it great for experimenting with whatever ingredients you have on hand. As Vikre says, “It's more of a template than a strict recipe, so that makes it really great for camping because you can take that template and use what you have.”
- 2 round slices of orange
- 1½ teaspoons sugar
- 6 ounces wine
- Fruit for garnish (optional)
- While your grill is hot, place the orange slices on the grill.
- Allow orange slices to cook undisturbed for about 3 minutes, until grill marks have appeared, then flip and grill for about another 3 minutes until the second side is also showing grill marks.
- Take the orange slices off the grill and set them aside to cool for about 10 minutes.
- Put the orange slices in a cup, add the sugar, and gently press the sugar and fruit together to start dissolving the sugar in the juices.
- Add the wine and a generous scoop of crushed ice or small ice cubes from your cooler.
- Use a spoon to churn the ingredients and the ice up and down in the glass for about 20 seconds.