Monday, January 26, 2015

Jalapeño Pineapple Sangria

This week I FINALLY reopened my restaurant Mamasa. To celebrate we had a beautiful party and I made a big batch of these puppies. Everyone loved them! They have a hint of heat but balanced with the sweet pineapple- they're perfect for a summer day (sorry US but it's 95 degrees down here in Costa Rica). Definitely add this to your summer party 

Jalapeño Pineapple Sangria 

2 jalapeños, sliced (seeds kept in for more heat or removed for less) 
4 cups of ripe pineapple, cubed 
1 3/4 cups pineapple juice 

2 1/2 bottles Sauvignon Blanc (750 ml) 
1 cup dark rum (not spiced), I used Flor de Cana 
1 cup water 

1 cup sugar

1 1/2 cups plain seltzer or soda water 

Small pot
Cutting board
Chopping knife
Measuring cups
Large bowl or vessel that can be stored in fridge 

In the small pot add the sugar, water and jalapeños. Simmer over low until sugar dissolves completely. Simmer for 15-20 minutes after sugar dissolves, then turn off the heat and allow to cool completely. This is your Jalapeno simple syrup and can be made up to a week ahead and stored in a cool place. 

In the large bowl or vessel add the bottles of wine, rum, pineapple juice, cooled simple syrup, and pineapple cubes. Mix well. 

If you're using seltzer for a lighter and bubbly sangria- add right before serving. 

I made this sangria the day before so the flavors can meld well. You can make it up to 3 days in advance- just be aware it gets slightly spicier every day. I actually preferred the heat on day 3 than after only 24 hours of marinating. You can always add more wine and seltzer to balance out the heat. 

This sangria really looks beautiful when serving in a clear vessel. To keep cool outside of the fridge- I recommend freezing water in a medium square Tupperware and using one giant ice cube rather than lots of regular sized ice cubes. Small ice cubes dilute your cocktail much faster. 

Hope you enjoy these as much as my guests and I did!! Xo

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