Your food isn’t the only thing that should be grilled — charred flavor is the secret ingredient in this summertime grilled watermelon cocktail.
If you haven’t tried grilling fruit, now is the time. Grilling watermelon concentrates its sweetness, deepens its color and adds a smoky, caramelized note that pairs beautifully with bourbon. In this grilled watermelon bourbon smash, bright mint and spicy ginger beer round out the drink, creating a balanced, refreshing cocktail that’s ideal for hot summer afternoons and backyard gatherings. Because the recipe scales to a pitcher, it’s easy to make enough for a small party and to customize to your taste.
Grilling the watermelon is simple and forgiving. The goal is to build surface char and color, not to cook the fruit through. Start by removing the rind and cutting the flesh into chunky 1–2 inch slices so they hold together on the grill. Heat the grill until it’s hot, then place the slices over direct heat. Let each side develop good grill marks and a bit of char before flipping. A light spritz of neutral oil on the cut side can help create a crisper sear, but it’s optional. Once the watermelon is charred, the smoky-sweet juices will be ready to use in the cocktail.
After grilling, blend the watermelon thoroughly to break down the charred flesh and release the juices. Strain the blended puree through a fine mesh strainer into a pitcher to remove any seeds and pulp, leaving a smooth, vibrant watermelon base. Into this strained juice add bourbon (or your preferred spirit), simple syrup for sweetness, and plenty of fresh mint torn by hand to release the essential oils. Finish with ginger beer to taste — it adds effervescence and warming ginger spice that complements the charred watermelon and bourbon. Serve the mash over ice in chilled glasses for the best experience.
One of the best features of this drink is how flexible it is. You can adjust the bourbon to make it lighter or stronger, increase or decrease simple syrup for sweetness, and add more or less ginger beer depending on how fizzy and spicy you like the cocktail. For a brighter citrus note, a splash of lime juice works well. Swap mint for basil or thyme for a different herbal profile, or leave out the alcohol and substitute sparkling water or extra ginger beer to make a refreshing mocktail. For an extra touch, rim the glasses with a pinch of salt or sugar and garnish each drink with a sprig of fresh mint.
Prepare the components ahead of time when hosting: grill the watermelon and keep the strained juice chilled, tear the mint leaves and keep them covered, and have the simple syrup and ginger beer ready to go. When guests arrive, combine everything in the pitcher, give it a stir, and pour over ice. The result is a bright, summery cocktail with a hint of smoke from the charred fruit, cooling herbs, and a fizzy finish that makes it incredibly drinkable.
Whether you’re serving a small group or mixing drinks for a crowd, this grilled watermelon bourbon smash is a seasonal show-stopper. It’s approachable to prepare, easy to scale, and endlessly adaptable — and it has a unique flavor profile that will leave guests asking for seconds.
Grilled Watermelon Bourbon Smash
Author: Jess Pryles
Ingredients
Units
Scale
1/4 large watermelon
2 cups bourbon
1/2 cup simple syrup
1/2 cup fresh mint leaves
1–2 cups ginger beer
ice
Instructions
- Remove the rind from the watermelon and cut the flesh into 1–2 inch thick slices so the pieces hold together on the grill.
- Preheat the grill until very hot. Place the watermelon slices over direct heat and grill until charred and seared on both sides. A quick spritz of neutral oil on the cut surface can help promote even charring.
- Transfer the charred watermelon to a blender and puree until smooth. Strain the puree through a fine-mesh strainer into a pitcher, pressing to extract as much juice as possible and discarding seeds and excess pulp.
- Add the bourbon to the strained watermelon juice along with ice and simple syrup. Tear the mint leaves by hand to release their oils and add them to the pitcher. Top with ginger beer to taste and gently stir to combine. Serve over ice in chilled glasses and garnish with fresh mint. Optionally rim glasses with a little salt or sugar.
Makes one 64 oz. pitcher.