I'm not a sangria drinker. Too often theclassic pitcher cocktailis cloyingly sweet, packed with the fruit's sugar, added sugar, and wine so cheap that no one should be doing anything with it besides cooking.
But the concept itself is a good one—red or white wine, peak-season fruit, a bit of fruit juice for acidity, and maybe some brandy if you're feeling especially indulgent. That easy-to-make concoction, cut with a few ice cubes and served in a frosty pitcher, is something I can get behind if done right.
This month'sHouse Cocktailtakes that blueprint and adds the only piece of cooking equipment I want to use in the summer months: the charcoal grill. It's perfect for coaxing extra flavor out of all the stone fruit available at the farmer's market right now, adding extra honeyed sweetness and a smoky note only the grill can give.
The only thing you need to adapt sangria for the grill? Just halve and pit those juicy nectarines, peaches, and plums and toss them on the grill until they pick up a bit of color and begin to caramelize. While you're at it, pick up a pint of cherries and muddle a handful of pitted ones in the bottom of your chosen vessel. Then pour on red wine, brandy, orange juice, and a little bit of simple syrup to round things out.
You'll wonder why you haven't been grilling your cocktails all along. Next stop? Grilled pineapple for yourpiña colada.
