28 June, 2017

Sangría de Piña a la Plancha

Our favorite summer Sangría is a tropical concoction of sweet pineapple, charred on our plancha (or your backyard BBQ), paired with the smokey flavors of whiskey and mescal. A splash of Velvet Falernum and a squeeze of lime round out the honeyed flavors with a touch of acidity and spice.

We hope you enjoy the recipe!

• 6-7 grilled pineapple rings
• 750ml bottle of white wine. We suggest Viura or Garnacha Blanca!
• 11 oz pineapple juice
• 5.5 oz Whiskey.
• 1 oz Mezcal.
• 4 oz Velvet Falernum.
• 1.5 oz fresh lime juice

Charred Pineapple:
Take one whole pineapple, peel and slice in to 1/2” thick rings. Place rings directly on to a hot grill, grilling on both sides until slightly charred with grill marks. You can also place in the boiler for 15 minutes, until the outsides begin to blacken/char. Remove, and let cool.

Cut each pineapple round in half and half again, creating quarters. At this point the core or can be easily cut off of each piece.

Repeat with the rest of the pineapple and set aside.

Combine all ingredients in a large container. Add the wedges from the pineapple rings, cover and refrigerate. Infuse overnight (approximately 10 - 12 hours).

After infusing, remove fruit and set aside to use as garnish if desired.