Warm weather always makes us want to reach for something light, airy, and clean. So, how can we inspire folks to reach for more decadent flavors in the summertime? The grill is the perfect place to start. With a bit of creativity, we can entice guests to indulge in richer tastes, even on those sunny days.
Bringing in some flavors from the open flame opens up opportunities for creative cocktails as well as beautiful pairings—such as a smoky margarita with grilled salmon. Bold, herbaceous, and citrus flavors are divine with grilled fish. Blackberry and ribs? Unbeatable.
By thoughtfully integrating rich, hearty flavors into your summer drink offerings—thus matching what your guests are likely to be eating—you can create memorable experiences that surprise and delight, proving that indulgence can indeed find its place in the warm weather.
Grilling an Old Fashioned
The old fashioned might seem like an obvious choice—or even a boring one—but I’m not talking about just any old fashioned. I’m talking about a smoky, sweet, grilled-pineapple old fashioned—a perfect complement to freshly grilled or smoked pork or chicken.
This combination creates flavor harmony by combining the caramelized sweetness of grilled pineapple with the savory, smoky flavors of the meats. The drink adds a layer of sweetness that enhances the overall meal, while the smoked bitters connect with the meat’s smoky char, creating a cohesive experience.
Pineapple also has a natural acidity that can help refresh the palate between bites. Going with bourbon in this old fashioned also lends notes of vanilla and caramel, which can complement the spicy-smoky flavors of meats and barbecue sauces—especially those that incorporate brown sugar or molasses.
When choosing the components for this cocktail, consider adding a spicy, smoky touch by selecting bitters such as Hella Cocktail’s Smoked Chili Bitters, which feature a smoky, citrusy kick. There are many options when it comes to smoky bitters—or you could make your own.
Grilled-Pineapple Syrup
4 large pineapple rings
1 cup simple syrup
1 tsp lemon juice
Grill the pineapple rings on medium heat for 3–5 minutes per side, ensuring they develop grill marks before flipping; the rings should be tender but not mushy. Chop the rings into small pieces and add them to a blender with the simple syrup and lemon juice; blend until the pineapple is liquefied. This syrup may be thick and contain shredded pieces of pineapple—that’s okay because rustic is beautiful. Save any remaining syrup in a closed container in the fridge for 2–3 weeks.
Grilled-Pineapple Old Fashioned
1 pinch wood chips, such as applewood
2 oz bourbon
1 oz grilled-pineapple syrup
2 dashes smoky bitters
1 slice grilled pineapple
Place the wood chips on a cutting board and light them on fire. Place an old-fashioned glass upside-down over the chips, allowing the glass to fill with smoke while you build the cocktail. Add bourbon, syrup, and bitters to a mixing glass with cubed ice and stir well. Strain into the smoked glass over a large cube. Garnish with the pineapple slice.
Berries Love BBQ
When aiming for robust flavors in hot weather, finding the right balance is key. Whether you’re serving smoked ribs, grilled steak, or something equally hearty, dark-berry cocktails can contribute the wow factor.
The pairing works exceptionally well, as the blackberries’ tangy, sweet, subtly earthy flavors balance the deeply savory, charred notes of the meat. Incorporating a rich amaro further adds complexity with notes of chocolate and spice.
When you’re grilling or smoking with vinegar-based sauces, in particular, this cocktail really shines while amping up the acidity in the dish. Many amari have citrus or spice notes that play beautifully with the tangier aspects of barbecue sauce. Adding other citrus components to the cocktail—such as this lemon syrup—only enhances the synergy, creating an unforgettable pairing.
Lemon Syrup
1 tsp lemon zest
¼ cup fresh lemon juice
½ cup raw honey
1 cup warm water
Add the lemon zest, lemon juice, and honey to the water in a warm pot. Stir until the honey is fully dissolved. Allow the syrup to cool before using it in the cocktail. Save any remaining syrup in a closed container in the fridge for 2–3 weeks.
Blackberry Buzz
6 fresh blackberries
1½ oz blanco tequila or unaged rum
1 oz dark amaro
½ oz fresh orange juice
½ oz Lemon Syrup
1 sprig mint
Add 4 of the blackberries to the bottom of a cocktail shaker and gently press and twist with a muddler until the berries are crushed. Add the remaining ingredients with a handful of cubed ice and shake until the cocktail shaker is cold. Strain into a rocks glass over fresh cubed ice, and garnish with the other 2 blackberries and the mint sprig.
One Fish, Two Fish…
When pairing cocktails with grilled fish, lighter flavors tend to work best. Herbs in the dish can harmonize with herbal cocktails, such as a savory, herbal gin drink that features rosemary and thyme. Citrus fruits such as lemons and limes also offer a bright, zesty counterpoint to the savory notes of grilled fish; citrus-forward cocktails can make the dish feel lighter and more vibrant.
Especially when you’re working in this range of flavors, the gin sour offers some underrated appeal. It expertly combines the gin’s botanical notes with sugar and the bright acidity of lemon, creating a refreshing and satisfying drink, while the egg white brings a velvety texture that is heavenly.
Meanwhile, the classic sour template allows a wide range of customization with different gin and syrup combinations. I love fish and live on the coast; in the summer, fish is my go-to for grilled meals. I love the simplicity of grilled white fish, such as tilapia or flounder, with a bit of lemon, thyme, and pinch of sea salt. The pared-down preparation allows the fish’s delicate flavors to shine, opening the door to a dreamy pairing with a tangy, herbal gin sour.
A note about the gin for this cocktail: I recently tried the Asparagin—an asparagus gin—from Long Road Distillers in Grand Rapids, Michigan. That unusual craft spirit inspired a night of experimentation that involved many martinis, gin sours, and gin-and-tonic variations with several fish dishes. This is an excellent example of a savory gin, boasting an unmistakable herbaceous profile with spicy undertones, asparagus notes, and a slight hint of sweetness in the finish. It made my gin sour shine!
Sunlit Tides
2 oz herbal gin
1 oz fresh lemon juice
½ oz simple syrup
½ egg white, or 4 dashes cocktail foam
2 drops orange bitters
1 lemon peel
Add the gin, lemon juice, simple syrup, and egg white (or cocktail foam) to a cocktail shaker with a handful of cubed ice and shake well until the shaker is cold. Strain into a cocktail glass and top with the bitters and a lemon peel. Alternatively, for a richer foam and texture, first shake the cocktail without ice for 10 seconds, then add ice and shake for an additional 10–15 seconds.
Where There’s Smoke, There’s Fire
When grilling salmon—my favorite fish—I opt for bolder flavors, adding a hint of smoke to the mix with a spicy sauce made from tropical fruits. Such a dish calls for an entirely different cocktail pairing.
The margarita, a cousin to the gin sour, is still the queen and an excellent cocktail for creative riffs. In this case, a spicy-smoky margarita is a match made in heaven with grilled salmon, something I enjoy regularly in my backyard. Choose whiskey or a reposado tequila to add some oak and earthiness to this margarita; either works beautifully. Choose your level of smoke and spice, adding some tropical flavors with juice and syrup options.
Smoked Chili Syrup
2–3 poblano peppers
1 cup simple syrup
Grill the peppers over medium heat until the skin begins to blister, then flip them over. Continue grilling until the skin on both sides is charred and blistered. Allow the peppers to cool. Once cooled, cut them in half lengthwise and remove the seeds and stem. Chop the peppers and place them in a blender with the simple syrup. Blend until the peppers are fully incorporated. Save any remaining syrup in a closed container in the fridge.
Chive-Blossom Salt
½ cup kosher salt
2 Tbs dried chive flowers
Combine the salt and chive flowers, mixing together well. To rim a glass with the salt, first use a basting brush to paint the rim with fresh lime juice. Spread the salt on a cutting board or other flat surface and place the glass upside-down so the rim sits on the salt. Gently twist and roll the glass until the rim is evenly coated.
Spicy-Smoky Margarita
2 oz whiskey or reposado tequila
¼ oz pineapple juice
½ oz lime juice
¼ oz orange liqueur
½ oz Smoked Chili Syrup
Chive-Blossom Salt
1 lime wheel
Add all the ingredients except the salt and lime wheel to a cocktail shaker with ice. Shake well and strain over fresh ice into a mason jar rimmed with Chive-Blossom Salt. Garnish with the lime wheel.
Coffee Is for Closers
Coffee cocktails remain popular, and I see no signs of that changing anytime soon—but there’s more to coffee cocktails than the trendy espresso martini. And if you’re a fan of incorporating coffee flavors into grilled or smoked foods, then coffee cocktails are obviously an excellent pairing option—and they might even keep the evening rocking a little longer.
Spiceology in Spokane, Washington, makes a killer Cowboy Crust Espresso Chile Rub, a household favorite. I use it in many applications, including grilled meats, veggies, and desserts. (I warn you: Cookies and spicy coffee rub make for a dangerous combination!)
Here’s a fun fact about barbecue rubs: You can use them in cocktails, too. One of my favorite summertime coffee cocktails includes a coffee rub. If you can’t get your hands on Spiceology’s rub, it’s easy to make your own for culinary and mixology purposes. Here’s a simple, multipurpose recipe that’s quick to prepare.
Coffee Rub
4 Tbs coarse-ground dark-roast coffee
2 Tbs brown sugar
1 Tbs smoked paprika
1 Tbs cayenne
1 Tbs kosher salt
1 Tbs cocoa powder
½ Tbs onion powder
½ Tbs garlic powder
Mix all ingredients together until fully incorporated. Store in a sealed container in a cool, dry place.
Cowboy Spice Syrup
¼ cup Coffee Rub
½ cup honey
1 cup warm water
Add the rub and honey to the water in a warm pan. Stir until the honey is dissolved. Strain finely and allow to cool.
Cowboy Cocktail
2 oz rye whiskey
2 oz cold-brew coffee
1 oz Cowboy Spice Syrup
3 dashes chocolate bitters
1 orange peel
Combine all the ingredients except the orange peel in a shaker with a handful of cubed ice. Shake until the shaker feels cold, then strain into a rocks glass filled with fresh cubed ice. Garnish with the orange peel.
This cocktail pairs wonderfully with meats and veggies seasoned with the coffee rub, allowing you to enjoy the caramelized, sweet, spicy flavors alongside an earthy yet refreshing coffee drink—a deep and decadent pairing.
Whether you opt for smoky sweetness, rich berries, bright-and-spicy flavors, or something else, your guests will relish the creativity and indulgence you’ve brought to their summer sipping. So, fire up the grill and impress your guests with some bolder cocktail pairings.