Grilled Peach Whiskey Sour
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Peach season is fleeting, but while it lasts, I’ll take it every way I can — especially in cocktails. By grilling the peaches in a buttery cinnamon brown sugar glaze, we get a deeper, caramelized sweetness that pairs beautifully with bourbon’s warm vanilla and oak notes. The silky egg white foam ties it all together, giving you that swoon-worthy bar-style presentation at home.
This drink feels special enough for a dinner party but approachable enough to shake up on a weeknight. It’s also a great bridge cocktail for summer-to-fall hosting, especially in August when peaches are at their peak and we’re just starting to crave those cozy, warm spice flavors.
Serve this cocktail alongside a grilled peach salad with burrata and prosciutto, or offer it as the welcome drink at a late-summer dinner party. You could even make it part of a peach-themed menu, think peach-glazed pork tenderloin, peach cobbler, and this whiskey sour to start. And if you’re feeling extra, grill the lemon halves for your juice to add an extra smoky layer.
This drink also makes for an easy “make ahead” option, prep the puree and lemon juice earlier in the day, set up your bar station, and simply shake to order when guests arrive. It’s the kind of cocktail that makes people ask for the recipe… and I promise, you’ll want to give it to them.
Shop the recipe
Grilled Peach Whiskey Sour
Ingredients
- 1 egg white
- ¾ oz fresh lemon juice
- ½ oz maple syrup
- 2 oz bourbon
- 1.5 oz grilled peach puree*
- 1 tbsp butter
- 2 tbsp brown sugar
- dash of cinnamon
- 2 peach halves
- juice of ½ a lemon
- splash of water
Instructions
- Add egg white, lemon juice, maple syrup, bourbon, and grilled peach puree to a cocktail shaker.
- Dry shake (no ice) for about 15 seconds to emulsify the egg white.
- Add ice and shake again until chilled, about 20–25 seconds.
- Double strain into a rocks glass over a large cube.
- Garnish with a peach slice or sprig of thyme.
- In a small pan, melt 1 tbsp butter, 2 tbsp brown sugar, and a dash of cinnamon until combined.
- Pour over halved peaches and grill for 5–8 minutes until caramelized.
- Let cool, then add 2 peach halves, the juice of ½ a lemon, and a splash of water to a blender.
- Blend until smooth and strain for a silky puree.
Serving & Hosting Tips
- Batch the puree: Make extra grilled peach puree and keep it in the fridge for up to 3 days.
- Make it a pitcher: Skip the egg white if batching and combine all other ingredients in a large pitcher and shake individual portions over ice.
- Add a garnish bar: Put out grilled peach slices, cinnamon sticks, and fresh thyme so guests can customize their drinks.
- Pair with: Grilled chicken skewers, peach caprese salad, or smoky BBQ ribs.
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