Pineapple Sangria

I don’t usually drink white Sangria, but this one is really nice on a hot day,
it’s not as “heavy” as the red sangrias can be, although still my favorite!

The temperatures here have been in around 70 – 80 degrees F and very humid!

This drink is sooo refreshing


I found a couple of great recipes and “melded” them together…..

First one is from

and the second

from Erin’s Food Files






3 cups pineapple juice
1 bottle dry white wine, such as Chardonnay or Sauvignon Blanc
1 cup brandy (pear brandy or apricot brandy will work)
1 ripe pineapple, cut into 1-inch chunks
1 cup pineapple soda
1 bunch fresh mint, roughly chopped

I added 1 sliced lime and 1/2 cup of orange juice and a splash of sprite.



In a pitcher, combine the juice, wine, brandy, pineapple, and soda with ice and stir. Pour into large wineglasses and garnish with the mint and orange.

Erins Food Files/ Epicurious


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Fun Friday riding on the wagon

I’m sorry to disappoint you all but I have not had an alcoholic drink in over 6 days!!!

I know it’s hard to believe but it’s true.

I Angie, lover of wine, beer and spirits have not enjoyed a glass of hooch for almost a full week!

I have had no desire for my daily intoxicant…and I’m not missing it at all

yet 😀

So I thought I’d post one of my favorite drinks SANGRIA without the alcohol…

Non-Alcoholic Sangria Serves 8


2 cups boiling water 2 black tea bags (or 2 teaspoons loose-leaf tea in an infuser) 2 cinnamon sticks 1/2 cup sugar 3 cups pomegranate juice 1 cup freshly squeezed orange juice 1 orange, sliced into thin rounds 1 lemon, sliced into thin rounds 1 lime, sliced into thin rounds 1 apple, cored and cut into 1/2-inch chunks 3 cups carbonated water

Pour boiling water over tea bags and cinnamon sticks and steep for 5 minutes. Discard tea bags and stir in sugar to dissolve.

In a large jar or pitcher, combine tea, cinnamon sticks, pomegranate juice, orange juice, orange, lemon, lime, and apple. Refrigerate for at least 1 hour and preferably overnight.

Just before serving, stir in carbonated water. Serve in glasses over ice.

≈Laugh loudly, Love generously, Care deeply, Speak kindly≈

Oops! (one day late) – It’s National Sangria Day!!!

sangria - Borough Market, London

(Photo credit: Wikipedia)

Reader Beware: This is a long read  😀

This one of my most favorite drinks EVER!  I had no idea there was actually a “National Sangria Day” celebrated on December 20th, had I known I would have taken the day off to celebrate!!!

So to celebrate I have posted 10 great Sangria recipes all of which I will be trying over the holidays….well maybe not, but the Cinnamon Apple Sangria looks delicious.

Cinnamon Apple Sangria


• ½ Cognac (We used Remy Martin V.S.O.P)

• 4 oz. Red wine

• 1 oz. Apple cider

• 1 oz. Cranberry juice

• 1 oz. Pineapple juice

• 1 Dash cinnamon

• Lemon/lime soda

• Apple slices

• Cinnamon stick


Combine all ingredients, except soda, in a mixing glass. Fill shaker with  ice. Shake vigorously. Pour ingredients into wine glass. Fill with soda. Garnish  with apple slices and cinnamon stick.

Recipe courtesy of Atrio at Conrad New York Hotel.

Pisco Sangria Punch


• ½ pint of Simple syrup

• 1 pint of Distilled water

• ¾ pint of Lemon juice

• 1 bottle of Pisco (We used Pisco Portón)

• 1 Pineapple

• Raspberries


Cut a fresh pineapple in squares about ½ by 1 ½ inches. Put these squares of  fresh pineapple in a bowl of simple syrup to soak overnight. In the morning, mix  the rest of the ingredients in a big bowl. Use 3 or 4 parts of punch per glass,  adding a square of the soaked pineapple to each. Lemon juice or simple syrup may  be added to taste. Serve very cold.

Recipe courtesy of Pisco Portón.

Sparkling White Sangria


• ½ pint Raspberries

• 1 part Tequila (We used Tequila Avión)

• 1 part Sparkling wine

• 2 parts Lemon/Lime soda

• 1 Orange

• 2 Limes

• 1 Pear cut into small pieces


Squeeze juice from half an orange and half a lime into the pitcher. Add ice  and 1 part tequila to pitcher. Gently pour in sparkling wine and soda (so as not  to diffuse all the bubbles). Stir gently and top with pear and raspberries.  Serve in wine glasses.

Recipe courtesy of Tequila Avión.

Winter Chocolate Sangria


• 1 Bottle of chocolate infused liquor (We used ChocolatRouge Sweet Red)

• 1 Whole apple cut in pieces

• 1 Whole Orange cut in pieces

• Handful of sliced grapes

• 5 oz. Soda water

• Dash of brandy

• 1 Orange twist


Add all ingredients, except soda water and brandy, in a large pitcher. Let  sit for an hour. Add soda water and brandy. Serve over ice. Garnish with a twist  of orange.

Recipe courtesy of ChocolatRouge Wines.

Pomegranate Red Sangria


• 1 Bottle of dry red wine

• 2 cups Pomegranate juice

• ½ cup Brandy

• 1 Lemon, sliced (rind intact)

• 1 Lime, sliced (rind intact)

• 1 Orange, slice (rind intact)


Add all ingredients to pitcher and stir. Fill with ice and stir to chill.  Serve in mason jars or your favorite tumbler.

Recipe courtesy of Lazy Dog Restaurant & Bar in California.

Sangria Flora


• 3 cups Sauvignon blanc or dry white wine

• ¾ cup St. Germain

• 1 Peach diced

• 5 Strawberries halved

• 5 Raspberries

• 10 Grapes halved


Add ingredients in a pitcher. Let it sit for 15 minutes (or longer if  desire). Pour into ice-filled glasses.

Recipe courtesy of St. Germain.

Venezia Sangria


• 1 Bottle of vermouth (We used MARTINI Bianco Vermouth)

• 1 cup Apple juice

• ½ cup Cranberry juice

• ½ cup Simple syrup (equal parts sugar and water)

• 2 oz. Freshly squeezed lime juice

• 1 cup Prosecco (We used MARTINI Prosecco)

• 1 Apple, cubed

• 1 Lemon, thinly sliced into wheels

• 1 Orange, thinly sliced into wheels


Combine first five ingredients in a large pitcher and stir in fruit. Chill  until ready to serve (24 hours, if possible). Just prior to serving, stir in  prosecco. Pour over ice in tall glasses. Makes 8-10 servings.

Recipe courtesy of MARTINI.

Brazilian Sangria


• Orange slices

• Strawberry slices

• Lime slices

• Kiwi slices

• Passion fruit slices

• ¼ oz. Absinthe (We used Lucid)

• 1 ¼ oz. Cachaca

• ½ oz. Spanish brandy

• ½ oz. Orange liquor

• 1 oz. Red Wine


In a cocktail shaker, muddle the fruits thoroughly with absinthe, cachaca,  brandy and orange liquor. Pour drink in wine glass. Float red wine on top of  cocktail. Stir and enjoy.

Recipe courtesy of Lucid.

Winter Spice Sangria


• 1 Bottle of sherry (We used Sandeman Founders Reserve Porto)

• 4 oz. Cinnamon schnapps

• 3 Clementines, quartered

• 6 oz. Cranberries

• 18 oz. Sparkling clementine juice or soda

• 6 oz. Cranberry juice

• 4 Cinnamon sticks

• Ground allspice


Combine sherry, cinnamon schnapps, clementine pieces, cranberries, cranberry  juice and cinnamon sticks in a large pitcher. Cover tightly and place in  refrigerator for 24 hours. Right before serving, add sparkling clementine  juice/soda and sprinkle allspice on top.

Recipe courtesy of Sandeman Founders Reserve Porto.

Giant Signature Sangria


• 5 Bottles red wine (merlot or cabernet)

• 1 Bottle triple sec

• 7 Peaches

• 5 Oranges

• 1 pint Blackberries

• 2 pints Strawberries

• 2 Pineapples


Add all ingredients in a pitcher and gently stir. Refrigerate for 24 hours  before serving.

Recipe courtesy of Truxton’s American Bistro in California.

All recipes copied from Fox News Latino