Grilled Fruit Cocktails for Your Labor Day!

Try something new while you have the grill going!

Fresh grilled pineapple pairs perfectly with mint and lime. Adjust the amount of sugar according to the sweetness of your pineapple.

Ingredients

• 1/2 a small pineapple, peeled and sliced into 1/2-inch thick planks
• 2 teaspoons neutral oil, such as canola
• 2 tablespoons superfine sugar
• 2 limes, cut into eighths
• 1 small bunch of mint, stems removed and discarded
• 8 ounces light rum
• 16 ounces seltzer, chilled
• Garnish: additional mint sprigs
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Directions

1. 1.
   Heat a grill to medium-high. Brush both sides of pineapple slices with oil and grill, turning occasionally, until lightly charred at edges and fruit is cooked through, about 8 minutes. Transfer to a cutting board and let cool to room temperature. Roughly chop fruit.
2. 2.
   Divide pineapple, sugar, limes, and mint equally among four large glasses. Muddle until mint is mashed and fruit releases its juices. Add rum and muddle to incorporate, then fill glasses with ice. Divide seltzer between glasses, stir gently to mix. Garnish with mint sprigs. 
   
   
   Source: Serious Eats
   
   

   

   
   
   
   
   

   Grilled Sangria

   
   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
   Featured in: The New Grilling Essentials
   Yield: serves 4-6
   Time: 15 minutes

   Ingredients

   • 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

   Instructions

   1. 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
   2. 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.

Here are some more interesting drinks!

Grilled Cocktails