Grilled Sangria

  • Yield: 6 servings

If you want to veer towards the authentic, choose a Rioja. If you can’t find Rioja, a big, fruity Merlot, Malbec or Shiraz will do


1 navel orange
1 apple
1 lemon
Cooking spray
1/4cup cognac or brandy
1/4cup Cointreu
1 (750-ml) bottle fruity red wine
1 (750-ml) bottle sparkling water


  1. Heat grill.
  2. Cut orange, apple and lemon into quarters and spray with cooking spray. Place fruit on a hot grill and cook until lightly charred. Remove to cutting board. Cut apples into small slices and cut the citrus wedges in half. Place fruit in a large pitcher that’s big enough to hold more than a full bottle of wine.
  3. Pour cognac, Cointreau and red wine over fruit in pitcher. Set sangria aside for at least 8 hours.
  4. To serve, pour lightly chilled sangria into highball glass and top with a generous splash of sparkling water.