This drink combines two classic symbols of summer: a sizzling grill and an ice-cold glass of lemonade.
6 pounds (about 16) lemons, halved
1/2 cup water
1/2 cup honey
2 rosemary sprigs (optional)
1 cup Four Roses Bourbon
1. Dip cut side of lemons in sugar. Set aside on a tray to be grilled.
2. Combine 1/2 cup sugar, water, and honey in a saucepan or disposable aluminum tray. Add rosemary and heat grill to medium-high heat. (For additional rosemary flavor, throw a handful of rosemary sprigs on the hot coals just prior to grilling.) Grill lemons cut-side down until nice grill marks appear, about 5 to 7 minutes. Remove from grill and set aside to cool.
3. While grilling lemons, place saucepan with honey syrup on the grill. Heat syrup until sugar and honey are fully dissolved and desired amount of rosemary flavor has been infused into the syrup.
4. When lemons are cool, squeeze juice into a pitcher. Add syrup and water to taste, bourbon, and ice. Stir well and serve.
Nutritional score per serving: 230 calories
Recipe created by Josh Perry, mixologist at Picán restaurant (Oakland, CA)
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