Louisville Sangria
Louisville Sangria

This Recipe

  • Skill Level: Intermediate
  • Serves: 16
  • Start to Finish: Less than 2 hours
  • Prep: 30 minutes
  • Cook: 1 hour

Nutrition Facts

Amount per serving:
Total Calories: 183cal
  • 9mg Sodium
  • 37g Carbs
  • 3g Fiber
  • 0g Fat
  • 0g Saturated Fat
  • 31g Sugars
  • 1g Protein
  • 62mg Calcium
  • 0mg Iron
183cal 9mg 37g3g0g 31g1g0g

Ingredients:

  • 6 oranges
  • 4 lemons
  • 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

Directions:

Directions

1. To begin, build a fire using Kingsford® charcoal for indirect cooking. To do this, build a two-zone fire by situating the coals on only one side of the grill, leaving the other side void.
2. To create smoked citrus juice, cut lemons and oranges in half along the equator and place them on a disposable aluminum pan or aluminum foil. Then, place on the void side of the grill for at least 30 minutes, making sure to keep grill temperature at 225° F with the lid closed. For tips on controlling grill temperatures visit grilling.com. Remove smoked fruit from grill and let cool. Then, juice until there are 4 ounces of smoked orange juice and 2 ounces of smoked lemon juice, reserving unsqueezed citrus for garnish.
3. While citrus is cooling, combine brown sugar and water in a medium and bring to a simmer, stirring occasionally to dissolve the sugar. This can be done over direct heat on the grill. When the sugar is dissolved, add chipotle peppers and simmer for at least 30 minutes.
4. Once the brown sugar-chipotle syrup has had a chance to cool, combine bourbon, zinfandel, 4 ounces smoked orange juice and 2 ounces smoked lemon juice, and 3 ounces brown sugar-chipotle syrup in a sealable container and shake well.
5. Transfer the mixture into a pitcher filled with ice. Add soda water, stir and serve. Garnish with remaining slices of smoked oranges and lemons.

Four Roses Yellow Label 80 Proof, Four Roses Single Barrel 100 Proof or Four Roses Small Batch 90 Proof 
Recipe created by Josh Perry, Picán restaurant (Oakland, Calif.) mixologist, on behalf of Kingsford® charcoal.
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