Our Yummy ‘up-the-sleeve’ Recipe: How to make Grilled Lemonade

written by Jeannette Musembi 16th July 2013


Recipe created by Kingsford® charcoal

Grilled cocktail recipes combine many of the best things in life—food, booze and impressing women. Offer a woman beer at your cookout and she’ll say “thanks.” Offer her grilled lemonade and she’ll follow you back to the grill to watch you make it. She gets to see you do something cool. You get to ply her with drink. It’s win-win all the way around.

How do you make grilled lemonade? Below is a grilled lemonade barbecue cocktailrecipe that gets ’em every time.

Grilled Lemonade

Makes: One 64-ounce pitcher

6 pounds of lemons, or about 16 lemons
½ cup water
½ cup sugar
½ cup honey
2 rosemary sprigs (optional)
1 cup bourbon

1. Cut the lemons in half and dip the cut side in sugar. Set on a clean tray.

2. Combine water, sugar and honey in a saucepan or disposable aluminum tray. Optional: Add a few sprigs of rosemary to the saucepan.

3. Heat up the grill for medium-high heat. For additional rosemary flavor, throw a handful of rosemary sprigs on the hot coals just prior to grilling.

4. Grill the lemons cut-side down until nice grill marks appear.Remove the lemons and set aside to cool.

5. While grilling the lemons, place the saucepan with honey syrup on the grill. Heat the syrup until sugar and honey are fully dissolved and the desired amount of rosemary flavor has been infused into the syrup.

6. When lemons are cool, squeeze the juice into a pitcher. Because they’ve been grilled, they should be easy to squeeze by hand. The liquid will be dark, because it has been infused with smoke. Add syrup and water to taste, bourbon and ice. Stir well, serve



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