Manzanilla-Pineapple Sangria
Adapted from Adam Stearns, resort mixologist, Terranea Resort, Rancho Palos Verdes, CA
Guests here can order a “sangria basket,” with mini bottles of various sangrias (including this one) and fixings to top or garnish the drinks. This variation, made with dry Sherry and infused with fresh cilantro and pineapple, “has all the elements that make you feel as if you are in a tropical Spanish villa,” says Stearns.
- 1 bottle (750-ml) Manzanilla Sherry
- 9 ounces Cointreau
- 18 ounces pineapple juice
- 1½ cups lime juice
- 9 ounces agave nectar
- 10 cinnamon sticks
- 1 bunch cilantro
- 1 pineapple, sliced into quarters and cored
- Sparkling wine, to top (if desired)
In a large container with a lid, combine all ingredients except sparkling wine. Cover, refridgerate and let steep for 24–36 hours.
To serve, strain into a large pitcher, and scoop in ice. Top each drink with sparkling wine, if desired. Offer garnishes like fresh berries and cilantro sprigs. Serves 15.
Kara Newman reviews spirits and writes about spirits and cocktail trends for Wine Enthusiast. She's the author of several cocktail books, including Shake.Stir.Sip. and NIGHTCAP: More than 40 Cocktails to Close Out Any Evening, which debuts in September 2018. Email: spirits@wineenthusiast.net
