Adapted from Camp Cocktails, by Emily Vikre (Harvard Common Press, 2020)
If your outdoor plans include a grill, give this cobbler variation a try. While grilling the orange is not traditional, says writer Emily Vikre, it “brings out a fire-kissed marmalade flavor and adds an extra layer of depth.” Any type of still wine—red, white, pink, even fortified—works in this drink, she says, as long as it’s a dry or off-dry style. Adjust the amount of sugar to your taste.
- 2 round orange slices
- 1½ teaspoons sugar
- 6 ounces wine
- Fruit, for garnish (optional)
Place orange slices on grill. Cook, undisturbed, for about 3 minutes, or until grill marks appear. Flip and grill for 3 minutes, or until second side also shows grill marks. Remove from grill, and let cool about 10 minutes.
Put orange slices in cup. Add sugar, and gently press together to help dissolve sugar in juice. Add wine and generous scoop of crushed ice or small ice cubes from cooler. Use spoon to churn ingredients and ice up and down in glass for about 20 seconds.
Garnish with pieces of fruit before serving, if you like.