Pineapple Ginger Sangria Cocktail Recipe
This refreshing drink mixes white wine with tropical pineapple and spicy ginger for a modern twist on classic sangria.
Equipment
- Large pitcher (64 oz capacity)
- Sharp knife
- Cutting Board
- Wooden spoon
- Wine glasses
- Fine-mesh strainer
- Peeler for ginger
- Measuring cups and spoons
Ingredients
- 2 bottles dry white wine Pinot Grigio or Sauvignon Blanc
- 2 cups fresh pineapple chunks
- 1/4 cup fresh ginger peeled and thinly sliced
- 1 lime sliced
- 1/2 cup brandy
- 1/4 cup simple syrup
- 1 cup club soda
- Ice for serving
- Fresh mint leaves for garnish optional
Instructions
- Peel and slice the ginger into thin pieces.
- Cut the pineapple into 1-inch chunks.
- Add pineapple chunks and sliced ginger to the pitcher.
- Pour in the white wine and brandy.
- Add the simple syrup and stir gently.
- Cover and refrigerate for 4-6 hours or overnight.
- Just before serving, add club soda and ice.
- Strain into wine glasses filled with ice.
- Garnish with fresh mint leaves if desired.
Notes
The sangria can be stored in the refrigerator for up to 3 days without the club soda.
Choose ripe pineapple for the best flavor - it should smell sweet at the bottom and have golden-yellow color.
Fresh ginger works better than powdered ginger in this recipe.
The drink becomes spicier the longer it sits, so taste test after 4 hours of infusing.
For a less sweet version, reduce the simple syrup to 2-3 tablespoons.