Even mixologists are using the grill—to create delicious drink ingredients.
BLACKBERRIES
Delicate blackberries are seared
in a perforated-foil cradle at Susan Feniger's Street in Los
Angeles. Absorbing just the right amount of smoke to underline a good
bourbon, the berries are then mixed with basil, Peychaud's bitters, egg
whites, and seltzer to create a frothy nightcap, the Bourbon Basil Sour
(pictured above).
PEARS
Their honeyed sweetness is amplified
when they're cooked over charcoal and wood chips. At Yardbird Southern Table
& Bar in Miami Beach, grilled pears are puréed warm and
shaken with bourbon, lemon juice, and simple syrup for a refreshingly
ripe addition to your day-drinking arsenal.
PINEAPPLES
At J Bird in New York City, grilled pineapple is
muddled with a split vanilla bean, then mixed with fresh lime juice and
white rum. Thanks to the fruit's light char and a dash of fresh black
pepper, the resulting Pineapple Crush is a sophisticated, savory take on
a tiki-bar staple—no paper umbrella necessary.
—Joy Manning
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4 Summer Spins on the Gin and
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