Burklee Hill Tropical Sangria
This tropical sangria is a must for a hot day in Texas, or anywhere steamy for that matter. But, this recipe transports you to a tropical paradise, even if you never leave your own backyard. I brought back in local favorite, Pinkerton's Distillery, for this one. I previously used Pinkerton's for my Strawberry Rose' Mojito.
6 cups pineapple juice (one large 46 oz. can)
1 bottle Burklee Hill Vineyards Banna Sue
2 cups Pinkerton's Coconut Rum
1 cup club soda
Sliced pineapples, strawberries, or your choice of fresh fruit
Chill all ingredients for 2 hours
Slice fruit and place in bottom of large drink dispenser
Pour over liquid ingredients and mix well
Pour over ice and enjoy!
Serves a crowd! Let me know any twists you come up with for your tropical sangria! I served this for our 4th of July celebration and it was perfect with grilled meats.
Cheers - E