Grilled Storm Tossed Sour

Eva Seelye Potions for the Oceans

Grilled Storm Tossed Sour Nothing says spring is in the air quite like a BBQ, and our friends at Fremont Mischief Distillery created a cocktail with those sweet, smokey vibes in mind. Mischeif’s artist and supreme sailor Jill Carter designed the Grilled Storm Tossed Sour while sailing the South Sound. It’s made with Mischeif’s Storm Tossed Rye Whiskey with its intense salty profile, a hint of rosemary, some egg white for fluff, and the light, smoky flavor of grilled lemons for a cocktail that’ll add that extra little somethin’ to any cockpit grill out. Their Storm Tossed Whiskey has famously been aged in barrels aboard commercial crabbing vessels from the hit reality TV show Deadliest Catch.

Rosemary Simple Syrup

  • 3/4 cup sugar
  • A handful of fresh chopped rosemary


  • 1 1/2 ounces Storm Tossed Rye Whiskey
  • 1 ounce grilled lemon juice (1 lemon per cocktail)
  • 3/4 ounce rosemary simple syrup
  • 1 fresh egg white (optional)

Make the Drink

Cut lemons in half, dip in rosemary and white sugar mix, and grill on a low temp face down for 15 minutes before flipping until they’re charred. Squeeze all juice into cocktail and preserve a lemon for garnish. For the syrup, grill ingredients with ¾ cup water for smoky flavor. Strain rosemary and let cool. To build the cocktail, add ingredients and shake without ice (dry shake). Then add ice and shake again. Pour everything into a rocks glass, garnish with grilled lemon and rosemary.

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Eva Seelye

Written by

Raised in the Marshall Islands but with Washington as her second home, Eva Seelye is an independent writer and former assistant editor at Northwest Yachting. Her on-water enthusiasm surfaces in every aspect of her life. Read up on her adventures at

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