Swap out apricots for peaches or nectarines as the summer gets on toward the hot days.
1 apricot, pitted and sliced into 4 1-inch wedges
3/4 oz. lemon juice
1/2 oz. bourbon or rye whiskey
3 oz. ginger beer
3 thin apricot slices
Build a medium-heat fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high).
Grill apricots, turning once, until seared on both sides, 1-2 minutes.
Remove from heat and set aside.
In a cocktail shaker, muddle grilled apricot slices with lemon juice.
Add the whiskey and ice; shake briefly. Strain into a collins glass over ice and top with ginger beer.
Garnish with apricot slices.