Red Wine Sangria is given a delicious twist in this refreshing cocktail recipe that features cinnamon sugar grilled peaches, apples, oranges and lemons!
Toss the peaches, apples, oranges and lemons with the cinnamon and 2 tbsp sugar.
Heat a grill to medium and add the fruit to the grill.
Grill for 2-4 minutes per side.
Remove from the grill.
Add the oranges and lemons to a large pitcher or punch bowl.
Muddle the oranges and lemons with the remaining 2 tbsp sugar, using a muddler or the back of a spoon.
Add the grilled peaches and apples.
Place in the refrigerator for 20-30 minutes to allow the fruit to cool.
Remove from the refrigerator and add the cabernet, brandy, triple sec and orange juice.
Place back in the refrigerator for at least one hour.
For serving, if you would like to make a cinnamon sugar rim on the glasses, dip each glass in lemon juice, then in a combination of 1 tsp cinnamon and 2 tbsp sugar mixed together.
Add frozen grapes to each glass, fill ¾ of the way with sangria then top with sparkling water.