Although the summer thus far has been questionable, there’s no amount of rain that should deny a summer cocktail (or ten). Yes, yes, I love pineapples – clearly. BUT don’t tire of me and my obsessions just yet. This tasty summer fruit not only tastes delicious in this traditional cocktail remix, but it can also double as a decoration. That’s right, just chop off the top of a pineapple, core it and pop in some fresh flowers, BAM! An arrangement right after Martha’s heart.
There’s no denying the deliciousness of sangria but to me, arguably the best part is playing with a recipe and making it different every time. This one is extra special because it uses not only yummy pineapple and peach flavours but also this time I decided to sweeten things up, not with sugar, but with a flavoured vodka.
Grey Goose La Poire, though not actually sweetened, gives the sangria a nice fruity vibe without it being sickly sweet. More of an essence. I also added some mint to freshen it up and kept the peach slices bigger for show because they’re so pretty! The peach and pineapple puree I made was basically achieved by blitzing up about a handful of pineapple and peach in my Vitamix.
Without further ado, here’s the recipe. But as I said before, adjust to your tastes. If you like it sweeter, try adding a sweet wine like a Riesling and/or some simple syrup.
Pineapple Peach Grey Goose La Poire Sangria
– 1-2 cups of pineapple & peach puree
– 3/4 cup of Grey Goose La Poire
– 2 cups of gingerale
– 1 cup of club soda
– 1 bottle of wine
– a handful of mint
– a cup of chopped pineapple
– 1-2 peaches cut into slices
– chop up about a cup and a half worth of pineapple and a peach and blitz it until pureed
– pour puree, Grey Goose, gingerale, soda, wine into a pitcher and mix
– add mint, chopped pineapple, peaches, mint and swirl around again
– place in the fridge for around an hour or two to let the flavors meld
– once ready to serve, remove from fridge add a bunch of ice and voila, party in a pitcher!
photos by Fancy!