Tropical pineapple sangria is a fruity, sparkly wine cocktail made with pineapple and white wine. It's got a touch of coconut and ginger to really give it a taste of the tropics! Be sure to let the fruit and wine mixture sit overnight in the refrigerator before serving.
750mlwhite winepinot grigio unless you want a very sweet sangria
3cupspineapple juice
1cupcoconut rumor white rum
½cuporange juice
2cupspineapple sliced or tidbits
1orange sliced
1lemonsliced
1limesliced
2cupsJamaican ginger aleor club soda
Instructions
Mash ½ cup of the pineapple in the bottom of the pitcher with the coconut rum. Add the remaining pineapple and the rest of the fruit but don't mash.
Let stand for 1 hour.
Add the juices and wine; stir well - cover and refrigerate overnight.
Just before serving add the ginger ale.
Strain out the fruit when serving and add fresh fruit for the garnish.
Notes
Storage:Store tightly covered in the refrigerator for a day or two.Tips:
If you have the time let the cut fruit soak in the rum for an hour or so before making the sangria.
Let the sangria sit covered in the refrigerator overnight for all the flavors to blend together.
Don't add the soda until just before serving.
For the prettiest presentation (and most enjoyable sipping) strain out the soaked fruit before sangria.
Bartender Secret: cut a slice of lemon or lime and give it a good twist over your glass before adding it to the rim. This motion releases the flavorful, zesty oils from the peel of the fruit and gives your summer cocktail the perfect finishing touch.
Always try to serve sangria in a glass pitcher, rather than plastic or a punch bowl. Glass displays the pretty fruits more clearly. Plus, sometimes, old plastic can give your drink an off-taste. (And, if you don't have nice cocktail glasses, serve the sangria in glass jars for a rustic summer feel!)
For best results, don't add ice to the pitcher of sangria.