When the grates are hot but still clean, before you start grilling your meal, throw on the fruit for this drink. The caramelized sugars will add richness and smoky-sweet depth to every sip. Cooking Note: Please allow 2 hours for chilling.
Grilling elements for cocktails, like in this reimagined sangria with caramelized fruits, adds smoky depth to every sip.
Yield: serves 4-6
1 kiwi, peeled and sliced
1 mango, peeled, cut away from pit, and sliced
1 orange, sliced
1 star fruit, sliced
1⁄2 pineapple, peeled, cored, and sliced
1 stick cinnamon
1⁄2 vanilla bean, split
1⁄2 cup soda water
2 tbsp. honey
1 cup Italian lemon soda, such as San Pellegrino Limonata
1⁄2 cup apricot brandy
1 (750-ml.) bottle white wine
Mint sprigs, for garnish
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.) Working in batches, grill kiwi, mango, orange, star fruit, and pineapple, turning once, until charred on both sides, 4 minutes for kiwi, 6–8 minutes for mango and orange, and 8–10 minutes for star fruit and pineapple. Transfer to a pitcher with cinnamon and vanilla bean
Bring soda water and honey to a simmer in a 2-qt. saucepan over medium-high. Cook until honey has dissolved, 2–3 minutes; transfer to pitcher with fruit. Add lemon soda, brandy, and wine. Refrigerate 2 hours; serve with mint sprigs.