The grilled peaches make this sweet-and-sour cocktail much more refreshing and creative. Mild-intensity extra virgin olive oil adds a delightful pepperiness to these peaches, pairing well with really good whiskey or bourbon.
To make this cocktail, we first brush the fresh peaches with EVOO before sprinkling with a bit of sugar and grilling. The oil helps facilitate the caramelization of the sugars in the peaches and the little sugar we added to them, creating excellent grill marks and that nice touch of smokiness. The fresh lime juice and bitters round out the sweet and smoky flavors, making for a well-balanced cocktail.
Grilled Peach Whiskey Sour
Course: CocktailDifficulty: Easy4
servings10
minutes5
minutesFresh peaches are best for this recipe (as frozen peaches will be a little too water-logged) and can be grilled and muddled beforehand if you’re looking for a prep-ahead option.
Ingredients
2eachfresh peaches, halved with the pit removed
3tablespoonsmild intensity extra virgin olive oil
pinchgranulated sugar
6ozwhiskey
6ozfresh lime juice
4ozsimple syrup
4dashes bitters
peach seltzer or sparkling water
fresh rosemary sprigs for garnish
Directions
- Preheat a gas grill to medium-high heat or prep charcoals for a charcoal grill.
- Generously brush peaches with olive oil and sprinkle with sugar. Cut side down, grill peaches for 1 – 2 minutes or until grill marks form and the peaches are slightly tender. Remove from the grill and set aside to cool.
- Once the peaches have cooled, place 2 halves into a large cocktail shaker and muddle, creating a mash.
- Fill the shaker with whiskey, lime juice, simple syrup, and bitters. Vigorously shake and strain into a pitcher.
- Fill glasses with ice and divide the peach base between the glasses, filling approximately 1/3 full. Pour seltzer into the glasses, filling almost to the top, and stir to combine.
- Thickly slice the remaining grilled peach halves and skewer the slices into rosemary sprigs to garnish the cocktail.
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