The Grilled Peach Whiskey Sour is a tantalizing cocktail perfect for a summer evening. To start, preheat your Yoder Smokers YS640s Pellet Grill to 450ºF, set up for direct grilling with GrillGrate grilling panels over the fire box. Halve and pit a peach, then grill it on the GrillGrates until it achieves a light char on both sides, roughly 5-8 minutes. Peel off the skin and blend the peach flesh with a cup of whiskey until smooth, creating a rich and smoky peach-infused whiskey. For each serving, combine 1 cup of this grilled peach whiskey, 1/2 cup of fresh lemon juice, 1/4 cup of Texas Pepper Jelly Peach Mango Glaze, and 1/4 cup of egg white in a shaker. Shake vigorously for about 15 seconds until the mixture is foamy. Add ice to the shaker and shake again to chill the mixture thoroughly. Serve the cocktail over a large ice cube in a rocks glass, allowing the vibrant flavors of charred peach, tart lemon, and sweet peach mango glaze to meld into a smooth, frothy, and refreshingly unique whiskey sour.
WHAT YOU'LL LOVE
- Grilling the peach builds real smoky depth into the whiskey: Charring the peach halves before blending them into the whiskey infuses real grilled flavor throughout — this isn't a garnish, it's the base of the entire cocktail.
- Texas Pepper Jelly Peach Mango Glaze doubles down on the peach flavor: Using a peach-forward glaze instead of plain simple syrup reinforces the fruit theme while adding a sweet, slightly tropical note that ties the whole drink together.
- Egg white gives it a genuinely silky, frothy texture: The dry-shake-then-wet-shake technique with egg white produces a cocktail with a creamy foam layer on top — a noticeably more refined texture than a standard whiskey sour.
- One batch makes four full cocktails: Grilling and blending one peach into a cup of whiskey yields exactly enough for four drinks, making this an efficient make-ahead base for a small gathering.
