Chef: Galen Zamarra
Restaurant: Mas (farmhouse)
“When at home in the summer, you’ll find me grilling oysters, wilted greens and whole grilled porgy from Long Island over a wood fire with either a Boulevardier with Bulleit bourbon or a Salty Dog with Dorothy Parker gin in hand.”
Chef: Arturo McLeod
Restaurant: Benjamin Prime Steakhouse
Drink: Southern Comfort on the Rocks
“The sweet-yet-strong flavor pairs perfectly with the funk of a dry-aged steak.”
Chef: Ricardo "Ricky" Arias
Drink: Rum Punch
“The best part of grilling is having an excuse to drink rum punch! I use clear rum, orange juice, mango juice and sparkling wine. It'll keep you refreshed while you're sweating it out, cooking for everybody.”
Chef: Alex Pirani
Restaurant: The Horny Ram
Drink: Gin Martini
“For summer grilling, my favorite go-to is either a Gin Martini—preferably Hendrick’s—or a dry fino sherry or manzanilla. I really enjoy these drinks with scallops, head-on prawns, top-neck clams, corn and romaine, all on the grill.”
Chef: Jon Wallace
Drink: The Gentleman
"When the mood strikes to grill at home, my constant companion is a drink I like to call The Gentleman. It is a stiffly poured combination of gin, grapefruit juice and seltzer water, with a splash of Campari. Sipped ice cold out of a tall, slender glass—perhaps with a straw if I'm feeling fancy—it is astonishingly refreshing, a bit sweet and delightfully tart while packing a prodigious wallop. It allows me a sense of twee refinement while I'm poking at chunks of meat over an open flame. The aforementioned chunks of meat are most often from a leg of lamb—marinated a day or two in advance with Greek yogurt, sumac, rosemary, absurd amounts of minced garlic, salt, crushed red pepper and black pepper. Serve with grilled vegetables—particularly sweet onion—and a bracing tzatziki sauce, and remember that the juniper flavors of gin and rosemary are kissing cousins. You can do worse on a summertime day."
Chef: Albert Di Meglio
"I'm a whiskey kind of guy, so I love to sip a Manhattan when grilling. To mix things up in the warmer weather, I'll grill a few fresh cherries until charred and add to the mix. A Manhattan, grilled cherries and some duck slow-roasting on a grill, rendering a crispy skin, kind of sings to me."
Chef: Justin Neubeck
Restaurant: Bedford & Co.
“When I'm grilling, a Margarita is my go to drink. It's usually very hot—especially when working with a wood-burning grill—and there's nothing more refreshing than citrus and tequila. Once I'm done, I can take my Margarita with me to the dinner table. Tequila complements the smokiness of grilled meat or fish beautifully, and the sourness of the lime really cuts through any richness.”