It is grilling season, but let’s make it very clear: I’m not just talking burgers and hot dogs. I’m talking char marks on my citrus, smoke on my cherries, and a cast iron skillet living on my grill grates all summer long. If there’s a way to make a cocktail smokier, sweeter, or more caramelized, I am going to find it!
Once you start charring fruit for cocktails, there's no going back. Something happens to the sugars when they hit that heat. They get deeper, jammier, a little smoky around the edges, and suddenly your basic margarita or Old Fashioned tastes like it has a whole fascinating backstory. I’ve put together a little guide that includes tips on what to grill, how to use them, and a few of my favorite recipes. Fire up the grill!
Pssst! Read till the end to find my Cherry Cobbler Whiskey Sour
Before we get into everything you can actually throw on the grill, let’s talk gear for a second, because half of “grill master” energy is just having the right tools. I’m not saying you need to stock up on anything new, but there are a few things I genuinely reach for every single time I’m out there that have made the whole process so much easier.
Here’s what’s living on my grill station this summer:
BBQ Tool Set & you’ll be set (pun intended)
You gotta have an apron; this Cotton Linen apron is perfect!
Cutting board with handles for easy transport from outside to inside!
Cast iron because I love making cobbler/dessert style cocktails with the grill, you’ll see below
Weck Jars for any prep you need after you grill: Grilled peach infused vodka, Grilled pineapple puree, or maybe a Grilled Strawberry syrup!
Don’t forget things like a thermometer, high-heat cooking spray, small prep bowls, etc!
We’ve got the gear, but before you head outside and start throwing peaches on the grates, let's cover a few questions I’ve been asked:
Do I need an actual grill for any of this? Nope. A grill pan on the stovetop will get you most of the way there, especially for the fruit. You won’t get quite the same smokiness, but you’ll still get real char marks and that same caramelized flavor. Honestly, even a cast iron skillet on high heat can work in a pinch.
Any tips before I start? Oil your grill grates first, or you'll be fighting to get the fruit off in one piece. Resist the urge to crank the heat; medium heat actually gives you better caramelization than high heat does. Once your fruit is on the grill, leave it alone until real grill marks develop. I know it's tempting to move it around, but that's how you end up with soggy fruit instead of char.
How long does grilled fruit actually keep? Once it’s cooled, I’ll store grilled fruit in the fridge for about 3 to 4 days, or freeze it if I want it around longer (this is basically what I mean when I say grill extra and freeze it for later). Syrups like the cherry cobbler one will keep in the fridge for about a week.
Can I prep this ahead of a party? Please do. Grill your fruit and make your syrups a day or two in advance, then just blend, shake, and pour when guests arrive. Future you, mid-hosting, will be very grateful.
We’ve got the gear and the game plan; now let's talk about the fun part…
Not every fruit is built for the grill, so let’s talk about which ones actually earn their spot on the grates.
Pineapple is probably the easiest place to start. It holds up to high heat, and once you get those deep char marks going, it’s incredible blended into margaritas, daiquiris, pina coladas, rum punch, or mai tais. My pro tip here is to really let it sit until the char marks are dark, almost more than you’d think, before you blend it into cocktails or muddle it into a shaker. That’s where the flavor thrives!!! This Grilled Pineapple Jungle Bird recipe lives in my head rent-free btw
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