Smoked citrus juice lends this red sangria a distinct, Southern-inspired flavor.
- 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
- 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.
- 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 degrees 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.
- 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.
- 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.
- 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, Pican restaurant (Oakland, Calif.) mixologist, on behalf of Kingsford® charcoal.
Per serving: 183 kcal cal., 0 g fat (0 g sat. fat), 37 g carb., 3 g fiber, 31 g sugar, 1 g pro., 62 mg calcium, 0 mg iron. Percent Daily Values are based on a 2,000 calorie diet