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Parve
Easy
8 Servings
Allergens 
No Allergens specified
20 Minutes
Diets
What better way to kick off the summer than with cold and refreshing cocktails? The caramelized citrus fruits and smokey flavor imparted from the grill take this classic to a whole new level.
1 cup granulated sugar
2 oranges, halved and seeded
2 lemons, halved and seeded
2 limes, halved and seeded
4 (3-inch-long) cinnamon sticks, such as Gefen
1/2 cup Haddar Brown Sugar or to taste
1 cup rum, such as Ron Viejo de Caldas
3 (750-milliliter) bottles Bartenura Prosecco
ice, for serving
sprigs of fresh mint, for serving
Set up the grill for direct grilling and preheat to high. Brush and oil the grate.
Place the granulated sugar in a large bowl. Dip the cut sides of the fruit in the sugar and then grill, cut sides facing down, until the sugar caramelizes and the fruit is darkly browned, three to four minutes. Grill the cinnamon sticks until lightly toasted. Transfer the fruit and cinnamon to a cutting board and let cool.
Dice the fruit into one-inch pieces. Place in the bowl with the granulated sugar. Stir in the cinnamon sticks and brown sugar and muddle with a pestle or wooden spoon. Stir in the rum and let macerate for 10 minutes.
Add Prosecco and mix again. Taste and add sugar if needed.
Fill glasses with ice, ladle the sangria into them and garnish with mint.
Photography by Chay Berger
Styling by Faigy Cohen
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