While summer brings many many wonderful things, two of everyone’s favorites seem to be socializing and grilling. That being said, If you’re entertaining this weekend, why not try one of these amazing “grilled” drink recipes from Robyn Medlin, aka, the Grill Grrrl! The grilling pro, who has been featured on the Cooking Channel, below shares four grilled cocktail favorites. Bottoms up!
Grilled Vodka Lemonade
6 Lemons, cut in half
Basil infused simple syrup
Put lemons on the grill with flat side on the grill. Grill lemons until they get slightly charred and smoky, about 5-8 minutes. Take lemons off the grill and juice lemons. Add ice to glass, pour 2 ounces of vodka, then add 2 ounces basil infused simple syrup, fill the rest of the glass with lemonade. Add sprig of basil for garnish.
Grilled Peach Bellini
3 peaches, cut in half
Bourbon brown sugar
Put peaches on the grill with the flat side on the grill. Grill peaches until they get slightly charred and smoky, about 5-8 minutes. Take peaches off the grill. Grate peaches with the charred side down, the grated peach will be used as a puree. Add pinch of bourbon smoked brown sugar to glass (or any other brown sugar you want). Add dollop of peach puree – about a tablespoon. Fill glass to top with your choice of champagne.
BBQ Bloody Mary
2 cups course salt
1 750 milliliters Four Roses Bourbon*
Barbecued Bloody Mary Mix
Barbecued Bloody Mary Mix Ingredients
12 ounces tomato juice
2 ounces smoked lemon juice
1 teaspoons crushed chipotle peppers
1 ounce molasses
2 ounces beef stock
1 teaspoon onion powder
1 teaspoon cayenne pepper
To begin, build a fire using Kingsford charcoal for indirect cooking. To do this, build a two-zone fire by situating the coals on only one side of the grill, leaving the other side void. Thinly spread course salt on a disposable aluminum pan or aluminum foil. Place on the grill, over indirect heat (void side of grill) and cover for at least 1 hour. Let cool to room temperature and store in sealed GLAD® container.
Next, create the smoked lemon juice for the Barbecue Bloody Mary Mix. Cut lemons in half along the equator and place halves on a disposable aluminum pan or aluminum foil. Place on the void side of the grill for at least 30 minutes with the lid covered, making sure to keep grill temperature at 225°F. For tips on controlling grill temperatures visit grilling.com. Remove from grill and let cool. Juice cooled lemons until 2 ounces of juice is produced to use for Barbecued Bloody Mary Mix. Reserve remaining smoked lemons to cut for garnish and to use for rimming glasses with smoked salt.
While lemons are cooling, cut jalapeños into thick slides and place on the grill, turning once, until both sides are flame kissed – 1 to 2 minutes on each side. Combine Barbecued Bloody Mary Mix ingredients into a large GLAD® container and mix well. Store in refrigerator until ready to use.
To create a Barbecued Bloody Mary, run sliced smoked lemon wedge around the lip of a Collins glass. Dip and twist glass lip in smoked salt to rim the glass. Combine 4 ounces of Barbecued Bloody Mary Mix and 2 ounces of Four Roses Bourbon into glass. Garnish with smoked lemon wedge and thick jalapeño slice.
3 lbs. limes/lemons plus a few oranges, sliced in half
½ cup sugar
3/4 cup tequila
1/4 cup triple sec
1 cup simple syrup to taste
1 pitcher full of ice
Dip the sliced citrus in a bowl of sugar so they have a light coating. Grill the citrus on medium high heat until they have char marks. Let them rest until they are cool enough to be juiced . Fill your margarita pitcher halfway full of ice, then add the tequila and trip sec. Add the juice to the ice/tequila mixture- by adding it to ice it will help cut the tartness of the citrus. Add the simple syrup in small batches until the proper sweetness is achieved.