Grilled Nectarine & Bourbon Patio Punch

Grilled fruit is delicious to eat, but have you ever tried it in a drink? This Grilled Nectarine & Bourbon Patio Punch is perfect for a sunny afternoon in the backyard.

Difficulty:

2/5

Prep time:

5 min

Cook time:

5-10 min

Serves:

Gloria Duggan, the creative force behind the blog, knows how to create delicious meals on the grill. Here she shares her recipe for Grilled Nectarine & Bourbon Patio Punch!

Grilling fruit brings out its natural sweetness. Grilled cocktails are fun to make, especially in the summer. Impress your guests with your bbq bar-tending skills. You can also offer a non-alcoholic version of this grilled cocktail.

The size and ripeness of the fruit will make a difference in the yield of the juice. In this recipe I used 2 medium nectarines.

Making cocktails/drinks is all about personal preference. You can easily adapt this recipe to your liking. Changing the amounts of bourbon, juice and sweetener will definitely change the drink. Even the brand of bourbon will make a difference.

For this recipe I used unsweetened green iced tea. I always have a pitcher of this in the fridge. You can use sweetened flavoured iced tea if you prefer.

Have you experimented with flavoured balsamic vinegar? This drink includes a touch of raspberry balsamic. It really adds a nice little twist to this patio punch.

You can make this by the pitcher full, or by the glass. Perfect for bbq par-ties. Fire up the grill, and make some Grilled Nectarine & Bourbon Patio Punch and enjoy the sun!

TO GRILL THE NECTARINES:

Heat grill to medium.
Wash and cut nectarines in 1/2 (remove pit if you can, but don’t worry about it)
Spray grates with oil.
Grill fruit flesh side down until it is soft, then flip over just to finish cooking.
You want the fruit to be nice and juicy.

TO MAKE THE NECTARINE JUICE:

**Note** Reserve a few pieces of fruit for garnish.

Cut the warm fruit into chunks (leave skin on).
Put into a cocktail shaker with some ice and shake to release the juices.
Strain through a fine metal sieve, pushing all the juice out of the pulp. (I used the back of a spoon)