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. Get the recipe for Seared Apricot Ginger Cooler ». Eric Medsker
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
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
- 3⁄4 oz. lemon juice
- 1 1⁄2 oz. bourbon or rye whiskey
- 3 oz. ginger beer
- 3 thin apricot slices
Instructions
- 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.
- 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.
