Even mixologists are using the grill—to create delicious drink ingredients.
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).
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.
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.