Pineapple-Orange Sangria
Ingredients
1 750-ml bottle dry Riesling
6 fl.oz. (3/4cup) peach vodka
preferably Ciroc
6fl.oz. (3/4 cup) canned pineapple
juice
1/2 cup agave nectar, light or amber
1 small navel orange, quartered lengthwise
and thinly sliced
1 cup bite-size pieces fresh pineapple
Method
In a 2 1/2 to 3 quart pitcher, stir the wine,
vodka, pineapple juice, and agave nectar
until well mixed. Add the fruit and then
refrigerate for at least 2 hours and upto
24 hours.
Serve over ice, garnished with the fruit.
Top each glass with a splash of Club Soda.
Yields about 8 cups; serves 8 to 10
Summer is here and this is an ideal
Cocktail for a crowd to start parties
off right with a pitcher of versatile
Sangria.
Please email me with any questions or
requests.
romadezoysa1@gmail.com