Tangy tamarind soda adds a surprise twist to this grilled peach and bourbon drink. The soda and peaches are just sweet enough that no extra sugar is needed.
About the Author: Heather Meldrom is a former Senior Food Editor at Martha Stewart. Currently she works as a freelance food stylist, writer, and recipe developer based in NYC. She can be found at heathermeldrom.com and sweetandsavored.com.
Grilled Peach Whiskey Sour
About This Recipe
|Yield:||makes 4 servings|
|Active time:||15 minutes|
|Total time:||15 minutes|
|Special equipment:||pitcher, muddler or immersion blender|
|This recipe appears in:||3 Summer Cocktails Straight Off the Grill|
- 2 medium peaches, halved, pits removed
- 1 teaspoon neutral oil, such as canola
- 2 ounces lemon juice, from about two lemons
- 8 ounces bourbon
- 16 ounces tamarind soda, such as Jarritos
- Garnish: 4 lemon slices
Heat a grill over medium-high. Brush peach halves with oil and place on grill cut sides down. Grill, turning occasionally, until fruit is soft and charred at the edges, but not falling apart, 5 to 8 minutes. Transfer to a cutting board and let cool.
Remove and discard peach skins, coarsely chop fruit and transfer to a small pitcher. Add lemon juice to peach mixture. Muddle until fruit is completely broken down into a rough puree (or puree with an immersion blender). Add bourbon and a cup of ice cubes and stir until mixed.
To serve, divide mixture between 4 ice-filled glasses. Top each glass with tamarind soda, serve with lemon slice garnish.