Summer BBQ ‘Cued Cocktails: What are YOU drinking these Scorching Nights?

Feeling like kickin' up the summer BBQ? That those same ol' Bud's and sangria are not quite hitting the mark for what your looking for? Well try these out, because BBQ cocktails are becoming more popular than ever

These BBQ ‘Cued Cocktails were developed by the mixologist at Picán Restaurant in Oakland, Calif. for Kingsford Charcoal. The smoky flavor of the charcoal grill adds a distinct taste to classic drinks. Some of the recipes include:

• Barbecue Brisket Manhattan

You’ll Need:
3 ounces barbecued beef brisket drippings
2 ounces barbecued brisket-infused Four Roses Bourbon*
(instructions below)
1/2 ounces Carpano Antica vermouth
3 dashes Bittermens Mole bitters
3 cups cherries

Barbecued Bloody Mary Mix Ingredients
112 ounces tomato juice
2 ounces smoked lemon juice
1 teaspoons crushed chipotle peppers
1 ounce molasses
2 ounces beef stock
1 teaspoon onion powder
1 teaspoon cayenne pepper
Instructions:

1. While cooking brisket low and slow over Kingsford^® charcoal, reserve 1.5 to 3 ounces of rendered fat and let cool.
2. Pour 750 milliliters of Four Roses Bourbon into a non-porous container. Strain the brisket fat into the container using a cheesecloth or coffee filter and infuse for 4 to 6 hours at room temperature. Then, place mixture in freezer until all the fat is solidified. With a slotted spoon, remove fat. Then, pass brisket-infused bourbon through cheesecloth or coffee filter again to remove additional sediment, capturing all the liquid. Return liquid to the Four Roses Bourbon bottle via funnel.
3. While the bourbon is infusing, build a fire using Kingsford^® charcoal for indirect cooking. To do this, build a two-zone fire by situating the coals on only one side of the grill, leaving the other side void.
4. To create smoked cherries, place cherries on a sheet pan in a single layer. Place pan on the void side of the grill with the lid covered for at least 45 minutes, making sure to keep grill temperature at 225°F. For tips on controlling grill temperatures visit grilling.com.
5. To create the Ultimate Barbecued Brisket Manhattan, combine two ounces of Four Roses brisket-infused bourbon, vermouth and bitters into shaker or mixing glass with ice. Stir well and strain into cocktail glass. Garnish with desired amount of smoked cherries.

• Grilled Lemonade with Bourbon

You’ll Need:
6 pounds of lemons (about 16 lemons)
1/2 cup water
1/2 cup sugar
½ cup honey
2 rosemary sprigs (optional)
1 cup Four Roses Bourbon*
ice
Instructions:

1. Cut the lemons in half and dip the cut half in sugar. Set
   aside on a tray to be grilled.
2. Combine water, sugar and honey in a saucepan or disposable aluminum tray. Add a couple
   sprigs of rosemary (optional but delicious) to the saucepan.
3. Heat up a grill with Kingsford^® charcoal for medium-high heat. For additional rosemary flavor,
   throw a handful of rosemary sprigs on the hot coals just prior to grilling.
4. Grill the lemons cut-side down until nice grill marks appear (about 5-7 minutes). Remove the
   lemons and set aside to cool.
5. While grilling the lemons, place the saucepan with honey syrup on the grill. Heat the syrup until
   sugar and honey are fully dissolved and the desired amount of rosemary flavor has been infused
   into the syrup.
6. When lemons are cool, squeeze the juice into a pitcher. Since they've been grilled, they should
   be easy to squeeze by hand. Add syrup and water to taste, Four Roses Bourbon and ice. Stir well
   and serve.

• Barbecue Bloody Mary

You’ll Need:
2 cups course salt
6 lemons
2 jalapeños
1 750 milliliters Four Roses Bourbon*
Barbecued Bloody Mary Mix

Barbecued Bloody Mary Mix Ingredients
12 ounces tomato juice
2 ounces smoked lemon juice
1 teaspoons crushed chipotle peppers
1 ounce molasses
2 ounces beef stock
1 teaspoon onion powder
1 teaspoon cayenne pepper
Instructions:

1. To begin, build a fire using Kingsford^® charcoal for indirect cooking. To do this, build a two-zone fire by situating the coals on only one side of the grill, leaving the other side void.
2. Thinly spread course salt on a disposable aluminum pan or aluminum foil. Place on the grill, over indirect heat (void side of grill) and cover for at least 1 hour. Let cool to room temperature and store in sealed GLAD^® container.
3. Next, create the smoked lemon juice for the Barbecue Bloody Mary Mix. Cut lemons in half along the equator and place halves on a disposable aluminum pan or aluminum foil. Place on the void side of the grill for at least 30 minutes with the lid covered, making sure to keep grill temperature at 225°F. For tips on controlling grill temperatures visit grilling.com. Remove from grill and let cool. Juice cooled lemons until 2 ounces of juice is produced to use for Barbecued Bloody Mary Mix. Reserve remaining smoked lemons to cut for garnish and to use for rimming glasses with smoked salt.
4. While lemons are cooling, cut jalapeños into thick slides and place on the grill, turning once, until both sides are flame kissed – 1 to 2 minutes on each side. Combine Barbecued Bloody Mary Mix ingredients into a large GLAD^® container and mix well. Store in refrigerator until ready to use.
5. To create a Barbecued Bloody Mary, run sliced smoked lemon wedge around the lip of a Collins glass. Dip and twist glass lip in smoked salt to rim the glass. Combine 4 ounces of Barbecued Bloody Mary Mix and 2 ounces of Four Roses Bourbon into glass. Garnish with smoked lemon wedge and thick jalapeño slice.