Before you throw steaks or chicken on the grill, brighten your gathering with these grilled cocktails. Grilling fruit adds depth and a touch of caramelized sweetness that makes simple drinks feel special.
Skip the sugar-heavy, preservative-filled cocktail mixes and give your frozen or on-the-rocks drinks a fresher, cleaner base by using grilled fruit. Firm fruits — peaches, citrus, pineapple, or mango — take well to a quick brush of oil and sugar on the grill. Besides the superior flavor compared with processed juices, corn oil contributes plant sterols that can help support healthy cholesterol levels.
Below are three fun, easy recipes: a Grilled Margarita, Grilled Pina Colada, and Grilled Peach Bellini. Each recipe yields about six cocktails and keeps the ingredients straightforward so the fruit can shine.
Grilled Margarita
This margarita uses fresh limes, lemon, and orange — no artificial mixes or unpronounceable ingredients. Just bright, grilled citrus with a bit of sugar and tequila for a classic, fresh flavor.
Servings: 6 cocktails
Ingredients
- 6 limes
- 1 lemon
- 1 orange
- 2 tablespoons corn oil
- 1 tablespoon sugar
- 1/4 teaspoon kosher salt
- 1 1/2 cups tequila
- 1/4 cup orange liqueur
- 3 cups ice (for frozen margaritas or on the rocks)
- 1/4 cup kosher salt (for rimming glasses)
Instructions
- Cut the citrus in half. Slice one half of a lime into three thin rounds and set aside for garnish.
- In a small bowl, mix corn oil, sugar, and 1/4 teaspoon kosher salt. Brush this mixture on the cut sides of the citrus.
- Preheat the grill to medium-high. Place citrus cut-side down and grill for about 3 minutes, flipping once halfway through, until caramelized.
- Remove from the grill. Reserve grilled slices and one half-lime for garnish.
- Over a strainer, juice the grilled citrus into a pitcher (for on the rocks) or into a blender (for frozen). Stir in tequila and orange liqueur. Chill at least 15 minutes so the juice cools before adding ice.
- Prepare glasses by running the reserved lime wedge around the rim, then dipping the rim into kosher salt.
- For on-the-rocks: fill glasses with ice, add a grilled lime slice, and pour the chilled margarita over the ice.
- For frozen: add 3 cups ice to the blender with the chilled mixture and blend until smooth. Pour into salted glasses and garnish with a grilled lime slice.
Grilled Pina Colada
This grilled version is my favorite. Instead of canned cream of coconut, I use coconut water and half-and-half for a lighter, fresher drink. Grilling the pineapple caramelizes the sugars and gives the cocktail a roasted-marshmallow hint.
Servings: 6 cocktails
Ingredients
- 1 pineapple
- 2 tablespoons corn oil
- 1 tablespoon sugar
- 2 tablespoons rum, plus 1 cup rum
- 1 cup coconut water
- 1 cup half-and-half
- 2 cups ice
Instructions
- Cut the pineapple into spears, removing skin and core. Place spears in a zip-top bag with corn oil, sugar, and 2 tablespoons rum. Toss to coat and let rest at least 15 minutes.
- Heat the grill to medium-high. Grill the spears for about 5 minutes, turning occasionally, until caramelized on all sides. Freeze the grilled spears for at least 15 minutes to firm them up for blending.
- Cut six narrow spears from the grilled pineapple to use as garnish.
- Place the remaining grilled spears in a blender. Add 1 cup rum, coconut water, and half-and-half. Add the ice and blend until smooth.
- Pour into glasses and garnish with a pineapple spear.
Grilled Peach Bellini
This version of the Bellini uses pureed grilled peaches combined with chilled sparkling wine for a bright, fruity cocktail. It’s perfect for those who prefer prosecco or champagne over spirits.
Servings: 6 cocktails
Ingredients
- 4 peaches
- 1 lemon
- 2 tablespoons corn oil
- 1 tablespoon sugar
- 2 cups ice
- 1 (750 ml) bottle Prosecco (chilled)
Instructions
- Slice peaches in half and remove pits. Slice the lemon in half. Mix corn oil and sugar in a small bowl, then brush the mixture on the cut sides of peaches and lemon.
- Heat the grill to medium-high. Grill peaches and lemon cut-side down for about 3 minutes, until lightly charred.
- Remove from the grill and set aside one peach half for garnish.
- Peel the skins from the remaining peaches and place the fruit in a blender. Squeeze the grilled lemon juice into the blender, taking care not to include seeds. Chill the puree at least 15 minutes, then add 2 cups ice and blend until smooth.
- When ready to serve, pour the peach puree into a pitcher, add the chilled Prosecco, and gently stir to combine. Slice the reserved peach half into wedges for garnish and serve in champagne glasses.
Gather your fruit, corn oil, sugar, and favorite spirits, and fire up the grill this summer. These grilled cocktails are simple to make and deliver memorable flavor — a perfect way to elevate any backyard party.