A tasty red wine beverage for warm summer evenings.
This recipe is easy to make and a welcome addition to any picnic, pool party, or just a quiet night at home. The pineapple juice gives the sangria a sweet taste and an intense dark purple hue, and the amaretto quietly balances the rum’s bite. Sugar is not needed as the pineapple juice provides enough sweetness, but if you like your sangria on the super sweet side you can always add sugar to your liking. Like it fizzy? Splash some club soda or lemon-lime soda into your glass. It’s hard to mess up a sangria – that’s the beauty of this beverage.
Sangria is a great entertaining drink. While you can imbibe immediately after making, preparing it a few hours or a day in advance will give the citrus time to infuse the mixture and for the flavors to meld and blend.
Be sure to use a good red wine – one that tastes great and that you like drinking on its own. No amount of pineapple or rum will mask the taste of a bad red wine. For this recipe I used Chateau Ste Michelle 2008 Columbia Valley Cabernet Sauvignon.
|Red Wine Pineapple Sangria||
- 1 bottle dry red wine
- 1 cup white rum
- 1 (6 oz) can pineapple juice
- 3 tablespoons amaretto liqueur
- 1 (20 oz) can sliced pineapple chunks in juice
- 1 orange
- 1 lime
- In a large beverage container, stir together wine, rum, pineapple juice, amaretto liqueur, and pineapple chunks (including juice from can).
- Cut orange and lime into slices; add to wine mixture. Squeeze juice from orange and lime ends into wine mixture, discard ends.
If using fresh pineapple instead of canned, add an additional can of pineapple juice.
Make-ahead notes: while the sangria can be imbibed immediately after making, the flavors of this sangria meld nicely after a few hours, so make this up to a day before you plan to drink.