Today might be the official launch of pumpkin spice everything, but I wanted to leave my summer lovers with one last cocktail to enjoy the end of the season with. A mix of fresh pineapple, lime, basil, and mint steeped in white wine and rum for several days makes for a fruity and potent summer sangria. I topped mine off with a little champagne for a nice crisp finish and of course the best part is eating all the booze soaked fruit at the end!
(makes 5 to 6 drinks)
1 pineapple, skinned, cored, and cut into chunks (roughly 3 1/2 to 4 cups)
1/4 cup fresh basil leaves
2-3 sprigs of fresh mint
1-2 limes, thinly sliced
1 (750ml) bottle of white wine (I used a pinot grigio)
1/2 cup Sailor Jerry Rum
1/4 cup triple sec
Champagne or club soda
I don’t recommend adding any honey or sugar because the pineapple and triple sec will add plenty of sweetness.
Add pineapple, basil, mint, and lime slices to a large jug or pitcher. Pour in wine, rum, and triple sec and stir. Add more wine or a splash more of rum if the fruit isn’t completely covered with the liquid. Cover and place in the refrigerator for 2 to 3 days.
When ready to serve, add a few pineapple chunks to glasses, add ice, and fill glasses 3/4 of the way full with the sangria. Top it off with champagne or club soda, garnish, and serve!