Grilled Peach Whiskey Sour

[Photo: Heather Meldrom]

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 and

Grilled Peach Whiskey Sour

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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


  1. 1

    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.

  2. 2

    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.

  3. 3

    To serve, divide mixture between 4 ice-filled glasses. Top each glass with tamarind soda, serve with lemon slice garnish.


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