Are you entertaining a crowd this weekend? Here's a recipe that is not only delicious, it is inexpensive to serve for a large party. And it tastes as good as it looks! I had this as a cocktail at Ray's Boathouse in Seattle; a wonderful waterfront seafood restaurant. I've tweaked the original to make it for a crowd and included a some pomegranate and a little club soda. Scroll down to get a seasonal variation for holiday sangria. Perfect for a holiday open house or large gathering.

While traditionally made with red wine Sangria can be made with any variation of fruit and wine including sparkling white wine, Prosecco, or Cava. Change the fruit and the wine choice to the season.

STRAWBERRY PEAR SANGRIA

Serves 6-8

1 pint strawberries, hulled and sliced

1 teaspoon sugar

1 each lemon, lime, and orange, cut into thin slices

1 pear, sliced

2 cups Pear Vodka (Absolut or Grey Goose)

1 bottle White Wine (use something crisp)

1/2 cup Pomegranate juice (I often use Pama Liqueur instead if I have it)

Club Soda

Muddle the strawberry and the citrus fruit with the sugar in a large pitcher to release the juices. Add the remaining ingredients. You can serve this immediately but it's even better if it has a chance to sit for 4 hours or more. I like to chill it for at least 2 hours before serving but you can serve it over ice. Top with club soda to taste at serving.

SEASONAL VARIATION: HOLIDAY SANGRIA

Add some cranberries in place of the lemon and white cranberry juice cocktail in place of the pomegranate juice. A splash of Grand Marnier or other orange liqueur is a nice touch but not required. I often add a sprig of rosemary and let that infuse for a few minutes only because the taste is strong. Garnish with cranberries on a skewer.

Here’s the Grilled Sangria recipe from Chris’ Lilly's new book, Fire & Smoke. If you buy the book from the Big Bob Gibson’s website, Chris will sign it for you and ship it directly from the restaurant.

BBQ Guru Chris Lilly at The Q SOBEWFF 2014 Martie Duncan

Fire and Smoke by Chris Lilly Big Bob Gibson's BBQ Decatur Alabama

GRILLED PEACH SANGRIA

FROM: CHEF CHRIS LILLY

FIRE & SMOKE: A PITMASTER’S SECRETS (Clarkson Potter)

Serves: 8 to 10

Cooking method: Direct heat

Cooking time: 2 minutes

INGREDIENTS

1/2 cup sugar

2 peaches, peeled and cut into quarters

1 lemon, sliced

1 orange, sliced

1/2 cup peach brandy or schnapps

1/2 cup frozen lemonade concentrate

1/2 cup Triple Sec

1/3 cup orange juice

1 (750 ml) bottle dry red wine

2 cups club soda

DIRECTIONS:

Build a charcoal fire for direct grilling and preheat it to 450°F.

In a medium bowl, combine the sugar, peaches, lemons, and oranges.

Immediately put the fruit on the grill over direct heat and grill until the sugar caramelizes, about 1 minute on each side. Remove the fruit from the grill and set aside.

In a blender, combine the peach brandy, frozen lemonade, Triple Sec, orange juice, and the grilled peaches. Blend until smooth. Pour the mixture into a large pitcher, add the red wine, and stir well. Add the grilled lemon and orange slices and refrigerate until served.

To serve, add the club soda to the pitcher and mix well. Serve over ice.

GET GRILLING TIPS FROM MEMPHIS IN MAY GRAND CHAMPION CHRIS LILLY