DadCooksDinner

  • Home
  • Rotisserie
  • Recipes
  • Tools
  • Books
  • Merch
menu icon
go to homepage
  • Recipes
  • Books
  • Tools
  • Merch
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Books
    • Tools
    • Merch
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×
    Home » Recipes » Appetizers Drinks and Dessert

    Grilled Lemon Whiskey Sour

    Published: Jun 5, 2014 · Modified: Jan 26, 2015 by Mike Vrobel · This post may contain affiliate links · 1 Comment

    Whiskey Sour with Grilled Lemon

    Grilled citrus is having a moment. I’ve seen it in a bunch of places recently, and I had to try it out. Is it all for show?

    My next thought was - grilled lemon? Sounds perfect in a drink, something to keep me quenched while I do hard work over an open fire. Grilled whiskey sour, here we come!

    So, is it worth grilling a lemon? Yes, yes it is. The heat of the grill caramelizes the lemon, adding sweetness to the sour citrus. Also, I was amazed by the ease of juicing a heated lemon. I was barely pressing on my lemon squeezer, and juice was squirting everywhere.
    Now, don’t get me wrong. It *is* quite a show when you pull browned lemons off the grill and start mixing drinks with them. Your guests will think you’re a grilling wizard.

    Thanks to my association with Knob Creek, I have a bottle of Knob Creek Rye Whiskey ready whenever I want to make this drink again.
    Like, say, tonight, while I grill dinner? Sounds like the perfect time to me.

    Recipe: Grilled Lemon Whiskey Sour


    Prep Time: 5 minutes
    Cook Time: 3 minutes

    Equipment

    • Grill (I love my Weber Summit, but you don’t need a six burner supergrill for this recipe.)
    • Cocktail shaker
    • Rocks glass (or other short glass)

    Ingredients (for one drink)

    • ½ a lemon
    • 2 ounces whiskey (Knob Creek rye whiskey, or use your favorite whiskey)
    • 1 ounce simple syrup (see notes)
    • Ice

    Directions

    1. Set the grill up for medium heat

    Set the grill up for direct medium heat. On my Weber gas grill, I preheat the grill with all burners on high for ten to fifteen minutes, brush the grill grate clean, then turn the burners down to medium.

    2. Grill the lemon

    Grill the half lemon, cut side down, until it is browned and just showing a hint of black around the edge, about 3 minutes.

    3. Shake and serve

    Fill a cocktail shaker with ice. Juice the lemon into the shaker, add the whiskey and simple syrup, and shake well. Pour into a rocks glass full of ice, and serve.

    Notes

    • Simple syrup: heat 1 cup of water until boiling. (I do this in the microwave). Stir in 1 cup of sugar until dissolved. Cool to room temperature and store in a covered container in the refrigerator. It will last for about a month…but we use it up before then.
    • Half a lemon? Of course I’m making two drinks. One for me, and one to share. Double everything, shake it all at once, and pour into two glasses.

    What do you think?

    Questions? Favorite drink recipes? Leave them in the comments section below.

    Related Posts

    Fiery Mexican Martini
    Canning Jar Margaritas

    Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via eMail or RSS reader, recommend DadCooksDinner to your friends, and buy something from Amazon.com through the links on this site. Thank you.

    Subscribe
    BirdSend Email Marketing Tool

    More Appetizers Drinks and Dessert

    • A jar of homemade cajun rub
      Cajun Rub Recipe
    • Jalapeno peppers stuffed with melted cheese in a rack on a grill
      Grilled Stuffed Jalapenos
    • A bowl of Instant Pot Kabocha Squash and Miso Soup with green onions
      Instant Pot Kabocha Miso Soup
    • Deviled eggs, sprinkled with paprika, on a plate
      Instant Pot Deviled Eggs

    Sharing is caring!

    Comments

    1. craig t says

      June 06, 2014 at 1:17 am

      Grab the chop with tongs and hold up. Stick thermpen into the side, threw the fat to read internal temp.

      Reply

    Questions? Made the Recipe? Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Welcome to Dad Cooks Dinner!

    I'm Mike Vrobel, a dad who cooks dinner every night. I'm an enthusiastic home cook, and I write about pressure cooking, rotisserie grilling, and other food topics that grab my attention.

    More About Me →

    Popular

    • Three bowls of cooked Pinto Beans on a wood table
      Instant Pot Pinto Beans (No Soaking)
    • Pressure Cooker Beef Shank (Osso Bucco)
    • Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
      Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
    • Pressure Cooker Brown Jasmine Rice
    • Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared)
      Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared)
    • A green bowl full of chicken noodle soup
      Instant Pot Rotisserie Chicken Noodle Soup

    Seasonal

    • A bowl of asparagus risotto
      Instant Pot Asparagus Risotto (Pressure Cooker Recipe)
    • Grilled Butterflied Chicken with Garlic Butter
    • Sous Vide Rack of Lamb with Dijon Bread Crumb Crust
    • A bowl of beef stew with asparagus, carrots, and radishes.
      Instant Pot Spring Vegetable Beef Stew
    • A Rotisserie Chicken (Pollo Asado)on a platter of shredded cabbage
      Rotisserie Chicken Pollo Asado
    • Rotisserie Pork Shoulder Roast with Carolina Mustard BBQ Sauce
      Rotisserie Pork Shoulder with South Carolina Mustard Barbecue Sauce

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 Dad Cooks Dinner

    25 shares
    • 3