Sangria has evolved from humble beginnings to becoming a well-known refreshing cocktail enjoyed worldwide. Sangria is easy to make and can be prepared to please any palate. There are many interpretations of what “traditional sangria” is. The main components include fruit, sweetener, such as brown or cane sugar, base alcohol, such as brandy or rum, and a young red or white table wine. Sangria’s original base is red wine, a long-standing tradition in Europe dating back to the Middle Ages.

For this recipe, we grilled the fruit on the Big Green Egg to add a kiss of smoky flavor. Charring fruit with natural lump charcoal causes the sugars to caramelize, heightening their sweetness and adding just the right note to this refreshing cocktail.

The ingredients listed are for inspiration as you can add any ingredients you like to make this delicious cocktail.

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  • 1½ bottles of young table wine, white or red such as Garnacha or Pinot Noir
  • 2 oranges
  • 1 lemon
  • 1 whole cinnamon stick
  • 1 green apple 
  • 2 peaches or apricots 
  • Brown Sugar 
  • Carbonated beverage: lemon soda, orange soda or soda water
  • Simple Syrup
  • 2 ounces brandy or vermouth (optional) you could substitute any hard liquor of your choice


Set the EGG for direct cooking at 350°F/176°C

Wash the oranges, apple, apricots, and cut them into thick pieces. Sprinkle the fruits with brown sugar. Grill fruit until slightly charred.

Juice the lemon and set aside. In a large pitcher, stir together the wine, simple syrup, lemon juice, and brandy (if using), and add the chopped grilled fruits. Then, incorporate the carbonated soda based on your preference for the desired strength of the alcohol. The quantity can be adjusted according to your desired level of potency. Add the cinnamon stick and let sit for at least two hours, preferably overnight, before serving. This allows the sangria to take on the aromas of the grilled fruit and cinnamon stick. Serve chilled in the warmer months and at room temperature in the colder months.

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