Island Sangria

white tropical island sangria

Because I’m addicted to my handy dandy pineapple gadget. Because I wanted an excuse to serve a drink in a pineapple. Because I’m craving a tropical vacation. Because Latin Twist has been published. Because I’m exited about our upcoming book tour. Because I needed a drink to quench my thirst while munching on this pineapple studded guacamole. Because I couldn’t say no to this Island Sangria. Just because I needed a cocktail. Do I really need to make any excuses?

Sangrias are easy to make and even easier to drink. This refreshing bubbly is loaded with chunks of fresh pineapple and only takes five minutes to make. It is made with DOLE canned pineapple juice, white wine, amaretto liqueur, fresh lemon and orange juice, and topped with lemon-lime soda. It tastes like a refreshing island vacation. The only thing missing is a hammock and sand between my toes.

DOLE canned pineapple juice is made from 100% juice and is not from concentrate. Their BPA free packaging makes this juice a great pantry staple, especially if you love shaking up cocktails as much as I do. Vianney and I made lots of cocktails using DOLE during the testing and photography phase of our cocktail book. I would highly recommend it.

pineapple island sangria

Island Sangria

Ingredients:

1 whole ripe pineapple, chopped
1 cup DOLE Canned Pineapple Juice
1 cup pinot grigio
1/2 cup amaretto liqueur
1/2 cup fresh lemon juice
1/2 cup fresh orange juice
1 splash lemon-lime soda
Citrus slices, for garnish

Directions:

In a pitcher or hallowed out pineapple combine pineapple juice, wine, and amaretto. Add lemon juice, orange juice, and stir. Pour into glasses topped with ice, pineapple, and soda.

Adapted from dole.com/sunshine

I’d love to see what you cook!

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If you are looking for an excuse to share this island sangria with friends be sure to visit dole.com for coupons and bright ideas on mixing tasty tropical cocktails, marinades, and other delicious menu items.

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A special thanks to Mom it Forward Blogger Network and DOLE  for sponsoring this recipe.