This past weekend we hit up our local farmers market for fresh produce. We found everything on our shopping list and it all looked amazing. Once home, the wife grabs one of the figs and finds out it's not quite ripe. It wasn't juicy enough or sweet enough for the recipe she wanted to make. Well, we can't waste food so what do you do? You grill it! I know, it sounds absurd. But when fruit, which is high in natural sugar, hits a hot grill, those sugars start to caramelize and takes a blah piece of fruit and transforms it into a slightly smoky, sweet treat.
The method is simple enough. Preheat your grill, gas or charcoal, on high for 10-15 minutes. Clean and oil your grates. Grill fruit for about 5-8 minutes total, flipping at least once. Higher sugar fruit like figs and peaches will burn quicker than citrus. Just keep your eye of the fruit and flip sooner, if need be. Once cooked, allow to cool before making your cocktail.
One note - we had an abundance of sage this week which is why it's in both cocktails. Feel free to leave it out if you don't have any or play around with other herbs that may be on the brink of death in your fridge.
His Cocktail - Bourbon Sunset
1 1/2 oz Bourbon (Buffalo Trace)
1/2 oz Honey syrup
1/2 oz Fresh lemon juice
1/4 oz Orange liqueur (Grand Marnier)
1 Fresh fig, halved and grilled
2-3 Fresh sage leaves
Grilled fig half and sage leaf for garnish
In a cocktail shaker, lightly muddle 1 grilled fig half with sage leaves and honey syrup. Add bourbon, lemon juice and orange liqueur and ice. Shake until well chilled. Double strain into a rocks glass filled with ice and add your garnish.
Her Cocktail - Porch Rocker
2 oz Tequila
3/4 oz Fresh lime juice
1/2 oz Honey Syrup
1/4 oz Orange liqueur (Grand Marnier)
2-3 Grapefruit slices grilled
2-3 Fresh sage leaves
Grilled grapefruit slice and sage leaf for garnish
Margarita salt
Rim your rocks glass with a little lime juice or water, coat with margarita salt and fill with ice. In a cocktail shaker, lightly muddle 2 grapefruit slices with sage leaves and honey syrup. Add tequila, lime juice, orange liqueur and ice. Shake until well chilled. Double strain into a rocks glass and add your garnish.
Honey SyrupHeat equal amounts of honey and water in a saucepan on medium low heat. Stir until the honey dissolves and pull off of the heat before it boils. Allow to cool. Will keep in fridge for several weeks.
Happy drinking!