Adapted from Thea Goldberg, general manager, EMILY, Brooklyn, NY
This is a rare sangria served shaken, and not in a pitcher. “Pineapple juice tends to froth up a lot [when] shaken with ice, and that’s one of the things we like about this drink,” says Goldberg. Shake aggressively for the appropriately fluffy texture, she says. Riesling adds flavor, while apple brandy balances the sweetness with a bit of boozy punch.
- Diced green apple
- Sliced grapes
- Korean chili pepper flakes
- Mint sprigs
- 1 cup off-dry Riesling
- 1¼ cup pineapple juice
- ½ cup apple brandy
- ¼ cup simple syrup
In a bowl, toss apples and grapes with Korean chili flakes. Cover and set aside.
Pour ingredients (except garnish) into a 750-ml bottle, and cap. This can be made in advance and stored in the refrigerator. (You can use the Riesling bottle. Just decant the remaining wine.)
To serve, gently shake mixture. Pour 6 ounces into a cocktail shaker filled with ice. Shake vigorously, and pour contents of shaker (including ice) into a stemless wine glass. Garnish each drink with spiced fruit and a mint sprig. Serves 4.