Manzanilla-Pineapple Sangria

Dry Sherry plus Cointreau, cilantro, pineapple, cinnamon and agave nectar make for an creative take on the typical sangria recipe. Top with sparkling wine.

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.

4 Summer Sangrias
Ingredients
  • 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)
Directions

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.

Published on May 26, 2017
About the Author
Kara Newman 
Spirits Editor

Kara Newman reviews spirits and writes about spirits and cocktail trends for Wine Enthusiast. She's the author of Shake.Stir.Sip.: 40 Effortless Cocktails Made In Equal Parts (Chronicle Books, 2016) as well as ROAD SODA: Recipes and techniques for making great cocktails, anywhere (Dovetail Press, 2017). Email: spirits@wineenthusiast.net



SUBSCRIBE TO
NEWSLETTERS
The latest wine reviews, trends and recipes plus special offers on wine storage and accessories