Seared Apricot-Ginger Cooler

Unlike other stone fruit, apricots stay quite resilient when ripe and stand up to a quick sear on the grill with aplomb. Once the flesh warms through and its juices bake a bit, the apricot takes on deeper flavors that pair nicely with a spicy bourbon or rye and an equally spicy ginger beer. Swap out apricots for peaches or nectarines as the summer gets on toward the dog days.

Featured In: The Case for Grilling Your Cocktails

What You Will Need

Seared Apricot-Ginger Cooler Seared Apricot-Ginger Cooler
Unlike other stone fruit, apricots stay quite resilient when ripe and stand up to a quick sear on the grill with aplomb. Once the flesh warms through and its juices bake a bit, the apricot takes on deeper flavors that pair nicely with a spicy bourbon or rye and an equally spicy ginger beer. Swap out apricots for peaches or nectarines as the summer gets on toward the dog days.
Yield: makes 1 cocktail
Time: 5 minutes

Ingredients

  • 1 apricot, pitted and sliced into 4 1-inch wedges
  • 34 oz. lemon juice
  • 1 12 oz. bourbon or rye whiskey
  • 3 oz. ginger beer
  • 3 thin apricot slices

Instructions

  1. Build a medium-heat fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high.) Grill apricots, turning once, until seared on both sides, 1-2 minutes. Remove from heat and set aside.
  2. In a cocktail shaker, muddle grilled apricot slices with lemon juice. Add the whiskey and ice; shake briefly. Strain into a Collins glass over ice and top with ginger beer. Garnish with apricot slices.