Down in Memphis, summers aren’t just hot—they’re thick. When the humidity is high enough to chew on and you’ve been tending to “Bessie” (that’s my smoker) for ten hours straight, a standard sweet tea just doesn’t cut it. You need something with enough soul to match the brisket and enough kick to keep the pitmaster smiling, which is where summer BBQ beverages like this one come in.

This Smoky Grilled Peach & Bourbon Sangria is what I like to call a “pitmaster’s punch.” It isn’t some dainty fruit cocktail you’d find at a garden party; it is a true Southern sangria that treats fruit with the same respect we give a rack of ribs. We’re taking peak-summer peaches, hitting them with real wood fire to develop a caramelized “bark,” and then letting them soak in Kentucky’s finest export.

The Secret to Smoky Grilled Peach Sangria

In competition BBQ, we talk a lot about “thin blue smoke.” That’s the clean, sweet-smelling vapor that happens when your fire is burning just right. If you see thick, billowing white clouds, stay away—that’ll make your grilled fruit drinks taste like an ashtray.

When we put these peaches over the coals, we’re looking for the Maillard reaction. That sugar we dust on the peach faces isn’t just for sweetness; it helps create those deep, dark grill marks that carry the essence of the fire. By the time they hit the pitcher, they’ve got a wood-fired depth that elevates a standard red wine into something legendary, far beyond a Traditional Spanish Sangría de Vino Tinto.

Trust the Process (The “Stall”)

The hardest part of BBQ is the wait. When a brisket hits 160°F, it enters “the stall”—that plateau where nothing seems to happen for hours. This sangria has its own version of the stall. Once you mix the grilled fruit, the bourbon, and the wine, you’re going to be tempted to pour a glass right away.

Don’t do it.

Just like a resting brisket, this drink needs time for the flavors to settle and the smoke particles to bind with the tannins in the wine. Give it at least four hours in the icebox. When you finally take that first sip out of a cold mason jar, you’ll taste every bit of that patience.

Tips for a Championship Pour

• Choose the Right Peach: You want “freestone” peaches if you can find ‘em—the pits pop right out. Make sure they’re ripe but still firm. If they’re too soft, they’ll turn into peach jam the second they hit the heat.
• The Bourbon Backbone: You don’t need to use your $100 small-batch bottle here, but don’t use the rotgut either. A good, middle-of-the-road Kentucky bourbon has the vanilla and oak notes that bridge the gap between the fruit and the smoke—perfect for many BBQ cocktail ideas.
• Clean Your Grates: My granddaddy always said, “A dirty pit makes for a bitter bite.” Give your grates a good scrub and a wipe with an oil-soaked rag before the fruit goes down. You want those peaches to release cleanly so you don’t lose that beautiful char.

If you’re looking for some solid meat to serve alongside this Bourbon Sangria recipe, you can’t go wrong with my Smoky Grilled Tenders with Memphis Honey BBQ. They’ve got the spice to balance out the sweetness of this sangria perfectly. For more inspiration, check out our roundup of the Best Sangria recipes.

Now, fire up the grill, get that pecan wood smoking, and let’s make something your neighbors will be talking about until next summer. To finish the evening right, try pairing this with a Smoked Pecan & Bourbon Chocolate Chip Skillet Cookie.