Grilled Peach Whiskey Sour Recipe

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.

Recipe Facts

Active: 15 mins
Total: 15 mins
Serves: 4 servings

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

Special equipment

pitcher, muddler or immersion blender

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