Burnt Whiskey Sours
By Joe GitterPublished on May 26, 2023
Time
30 minutes
Yield
Serves 2
Ingredients
Before You Begin
This recipe was developed for our book The Outdoor Cook. Tennessee whiskey or bourbon also works well here (decrease the simple syrup to ½ ounce). To make the simple syrup, whisk ¼ cup water and 6 tablespoons sugar in a bowl until the sugar is dissolved. Leftover syrup can be refrigerated for up to one month.
Instructions
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave primary burn on high and turn off other burner(s).
- Clean and oil cooking grate. Grill lemon halves cut sides down, lemon slices, and rosemary (covered if using gas), turning as needed, until well charred, 3 to 6 minutes. Transfer lemon and rosemary to plate as they finish cooking. Squeeze 1 ounce (2 tablespoons) juice from lemon halves. Add 2 lemon slices, 4 rosemary springs, and simple syrup to base of cocktail shaker and muddle until broken down and all juice has been expressed, about 30 seconds.
- Add rye and lemon juice to shaker, then fill with ice. Shake mixture until fully combined and well chilled, about 15 seconds. Strain cocktail into chilled cocktail glasses. Garnish with remaining 2 rosemary sprigs and lemon slices. Serve.
Time
30 minutesYield
Serves 2Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Grilling lemons caramelizes their sugars while softening their acidity. Squeezing the juice from grilled halves and muddling grilled slices builds complex citrus flavor. Charred rosemary sprigs add woodsy notes and make a rustic garnish.
Before You Begin
This recipe was developed for our book The Outdoor Cook. Tennessee whiskey or bourbon also works well here (decrease the simple syrup to ½ ounce). To make the simple syrup, whisk ¼ cup water and 6 tablespoons sugar in a bowl until the sugar is dissolved. Leftover syrup can be refrigerated for up to one month.
Instructions
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave primary burn on high and turn off other burner(s).
- Clean and oil cooking grate. Grill lemon halves cut sides down, lemon slices, and rosemary (covered if using gas), turning as needed, until well charred, 3 to 6 minutes. Transfer lemon and rosemary to plate as they finish cooking. Squeeze 1 ounce (2 tablespoons) juice from lemon halves. Add 2 lemon slices, 4 rosemary springs, and simple syrup to base of cocktail shaker and muddle until broken down and all juice has been expressed, about 30 seconds.
- Add rye and lemon juice to shaker, then fill with ice. Shake mixture until fully combined and well chilled, about 15 seconds. Strain cocktail into chilled cocktail glasses. Garnish with remaining 2 rosemary sprigs and lemon slices. Serve.
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