This “grilled” version of the scrumptious Spanish drink is infused with smoky flavors and spicy chipotle, making it an ideal complement to a grilled chicken or shrimp dish.
6 oranges, halved
4 lemons, halved
2 cups brown sugar
2 cups water
6 chipotle peppers, coarsely chopped
6 ounces Four Roses Bourbon
12 ounces Seghesio Zinfandel
12 ounces soda water
1. Build a fire in a grill for indirect cooking by situating coals on only one side of the grill, leaving the other side void.
2. To create smoked citrus juice, place oranges and lemons on a disposable aluminum pan or aluminum foil. Place on void side of grill for at least 30 minutes, making sure to keep grill temperature at 225 degrees with the lid closed. Remove fruit from grill and let cool. Juice to produce 4 ounces smoked orange juice and 2 ounces smoked lemon juice, reserving unsqueezed citrus for garnish.
3. Combine brown sugar and water in a medium saucepan and bring to a simmer, stirring occasionally to dissolve sugar. (This can be done over direct heat on the grill.) When sugar is dissolved, add chipotle peppers and simmer for at least 30 minutes. Let cool.
4. Combine bourbon, zinfandel, 4 ounces smoked orange juice, 2 ounces smoked lemon juice, and 3 ounces brown sugar-chipotle syrup in a sealable container and shake well. Transfer to a pitcher filled with ice, add soda water, stir, and serve. Garnish with remaining slices of smoked oranges and lemons.
Nutritional score per serving: 185 calories
Recipe created by Josh Perry, mixologist at Picán restaurant (Oakland, CA)