From Boqueria chef Marc Vidal:
We serve this sangría twice a year. In January, the tropical flavor transports us from Manhattan’s chilly avenues to distant warm and sandy beaches. In July and August, the savory mezcal and grilled pineapple punch is the perfect nod to the summer barbeque.
Canola or other neutral vegetable oil, for grilling
1 bottle (750 milliliters) white wine, such as Viura (white Rioja) or Garnacha Blanca (Grenache Blanc)
11 ounces pineapple juice
5½ ounces good quality bourbon, such as Buffalo Trace
4 ounces Velvet Falernum
1 ounce mezcal, such as Fidencio Clásico
1½ ounces fresh lemon juice
Peel and slice the pineapple into ½-inch-thick rounds. Heat a gas or charcoal grill to hot; lightly brush the grates with oil.
Place the pineapple rings directly on the grill and cook until both sides are slightly charred with grill marks. (Alternatively, use the broiler) . Place the pineapple rings on a baking sheet lined with parchment, lightly brush with oil, and broil until they begin to char, about 15 minutes.)
Let cool and cut each pineapple ring into quarters and trim the core off each piece.
Combine the remaining ingredients in a large pitcher or other container. Add the pineapple wedges, cover, and refrigerate. Leave to infuse for at least 10 hours, or overnight. After infusing, remove the fruit and set aside to use as garnish, if desired.
Serve the sangria cold, garnished with the grilled pineapple slices, if desired.