Description
This Tropical White Wine Sangria is a refreshing and vibrant cocktail perfect for warm weather gatherings. Featuring fresh pineapple, lime, and basil combined with pineapple rum and chilled Vinho Verde wine, this sangria offers a perfect balance of tropical sweetness and herbal notes. Sparkling water adds a bubbly finish, making it a delightful drink for summer fiestas or a relaxing afternoon.
Ingredients
Scale
Fruit & Herbs
- ¼ whole pineapple, peeled, cored & cubed
- 1 lime, sliced
- ½ cup fresh basil leaves
Liquids & Syrup
- â…“ cup basil infused simple syrup (see notes)
- ¾ cup pineapple rum
- 1 (750 ml) bottle Vinho Verde wine, chilled
- 6 ounces sparkling water or club soda, chilled
Instructions
- Prepare the base mixture: Add the cubed pineapple, sliced lime, fresh basil leaves, basil infused simple syrup, and pineapple rum into a large pitcher. Stir well to combine all the flavors evenly. Cover the pitcher with plastic wrap or a lid and refrigerate for at least four hours to allow the ingredients to meld and infuse.
- Finish and serve: When ready to serve, pour the chilled Vinho Verde wine into the pitcher and stir thoroughly to blend the wine with the infused fruit and rum mixture. Divide the sangria evenly among glasses filled with ice cubes. Top each glass with 1 ounce of sparkling water or club soda to add a refreshing fizz. Garnish the glasses with additional pineapple cubes and lime slices for a decorative and flavorful touch.
Notes
- To make basil infused simple syrup: Combine 1 cup water, 1 cup sugar, and a handful of fresh basil leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves, then remove from heat and steep for 20 minutes. Strain out the basil leaves and let the syrup cool before use.
- Using pineapple rum enhances the tropical notes but plain white rum can be substituted.
- Chilling the ingredients ensures a refreshing sangria without needing additional ice dilution.
- This recipe can be prepared up to a day in advance for best flavor infusion.
