Grilled Cocktails

Grilled Cocktails from ZestuousBefore you throw your steaks and chicken on the grill, liven up the party with these grilled cocktails.

Ditch the ready-made cocktail mixes packed with sugar and preservatives and keep your frozen cocktails clean and refreshing with grilled fruit.

From peaches to citrus to pineapples or mangoes, any firm fruit cooks up wonderfully on the grill with a little Mazola Corn Oil and sugar. In addition to getting the benefits of fresh fruit versus processed, sweetened juices, the corn oil has plant sterols that can help lower cholesterol.

Summer Grilling CookbookI teamed up with Mazola this summer to develop some exciting recipes for the grill. They have some fun surprises in their free eCookbook that also involve grilling fruit. There’s Grilled Banana Splits, Spicy Grilled Watermelon and even a Grilled Bloody Mary.

This blog post includes three cocktail recipes that were really fun to make.

Grilled Margarita from ZestuousThe Grilled Margarita is made with fresh limes, lemons and oranges and a hint of sugar and booze. There’s no margarita  mix with ingredients I can’t pronounce. Nope just pure, fresh sombrero worthy citrus.

Grilled Pina Colada from ZestuousThe Grilled Pina Colada is my favorite of the trio. I usually reach for the can of cream of coconut for this cocktail, but since I’m going fresh and healthy, I used pure coconut water and half and half. It was so refreshing and the grilled pineapple had a hint of roasted marshmallow flavor because of the caramelized sugar.

Grilled Peach Bellini from ZestuousLastly, there’s a Grilled Peach Bellini for those who prefer sparkling wine versus spirits. The pureed grilled peaches add a new element to this champagne-style cocktail.

So, grab your fruit, oil, sugar and favorite booze and hit the grill this summer. Your party will be one to remember.

Grilled Margarita

Yield: 6 cocktails

Grilled Margarita

Ingredients

  • 6 limes
  • 1 lemon
  • 1 orange
  • 2 tablespoons Mazola Corn Oil
  • 1 tablespoon sugar
  • 1/4 tsp. kosher salt
  • 1 1/2 cups tequila
  • 1/4 cup orange liqueur
  • 3 cups ice
  • 1/4 cup kosher salt

Cut the citrus in half. Cut one half of a lime into 3 slices. In a small bowl, combine the Mazola Corn Oil, sugar and ¼ teaspoon kosher salt. Brush the mixture on the cut side of the citrus fruit.

Heat the grill to medium-high. Place the fruit on the grill cut-side down. Grill for 3 minutes, flipping the slices once halfway through.

Remove from the grill. Set the slices and one half a lime aside for the garnish.

Over a strainer, juice the citrus into a pitcher (for on the rocks) or a blender (for frozen margaritas). Stir in the tequila and orange liqueur. Refrigerate for at least 15 minutes; otherwise the warm juice will melt the ice too quickly.

While the margarita is chilling, prepare the glasses. Take the half of lime you saved and cut it in half. Run the wedge around the rim of the glasses.

Place ¼ cup kosher salt on a small dish. Dip the rim of each glass into the salt.

If serving on the rocks, fill the glass with ice and garnish with a half a grilled lime slice. Pour the chilled margarita over the ice.

If serving frozen, add 3 cups ice to the blender and blend until smooth. Pour into a salted glass with a lime slice and serve.

http://www.zestuous.com/2013/07/grilled-cocktails/
Grilled Pina Colada

Yield: 6 cocktails

Grilled Pina Colada

Ingredients

  • 1 pineapple
  • 2 tablespoons Mazola Corn Oil
  • 1 tablespoon sugar
  • 2 tablespoons, plus 1 cup rum
  • 1 cup coconut water
  • 1 cup half and half
  • 2 cups ice

Cut the pineapple into spears, removing the skin and core. Place the pineapple spears in a zip-top bag with Mazola Corn Oil, sugar and 2 tablespoons rum. Toss well to coat. Let rest at least 15 minutes to allow the pineapple to absorb the flavors.

Heat the grill to medium-high heat. Place the spears on the grill and grill for 5 minutes, turning occasionally, until all sides are caramelized. Freeze for at least 15 minutes.

From the grilled spears, cut six narrow spears for garnish.

Place the remaining grilled spears in a blender and blend until smooth. Add 1 cup rum, coconut water and half and half. Add the ice and blend until smooth.

Pour into a glass and garnish with a pineapple spear.

http://www.zestuous.com/2013/07/grilled-cocktails/
Grilled Peach Bellini

Yield: 6 cocktails

Grilled Peach Bellini

Ingredients

  • 4 peaches
  • 1 lemon
  • 2 tablespoons Mazola Corn Oil
  • 1 tablespoon sugar
  • 2 cups ice
  • 1 750-milliliter bottle Prosecco

Slice the peaches in half and remove the pit. Slice the lemon in half. In a small bowl, combine the Mazola Corn Oil and sugar. Brush on the cut side of the peaches and lemon.

Heat grill to medium-high. Place peaches and lemon on the grill cut-side down and grill for 3 minutes.

Remove from grill. Set aside 1 peach half for the garnish.

Remove the skins from the remaining peaches and place in a blender. Squeeze the juice from the lemon into the blender. Make sure you don’t get any lemon seeds in there. Chill in the refrigerator for at least 15 minutes. Add 2 cups ice. Blend until smooth.

When ready to serve, pour the peach puree into a pitcher. Pour the chilled bottle of Prosecco into the pitcher and stir to combine.

Slice the reserved peach half into 4 wedges, cut those in half. Pour the cocktail into champagne glasses and garnish with a slice of grilled peach.

http://www.zestuous.com/2013/07/grilled-cocktails/

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