Are you ready to add some spice to your life? This Pineapple Jalapeno Sangria puts a spicy and refreshing twist on the classic sangria.
Sangria is the perfect summer cocktail! I’ve been on a Sangria kick lately – experimenting with all kinds of new flavor combinations. And this one was a big winner at our house – it’s my new go-to sangria recipe for summer pool parties and barbecues.
This spicy sangria has a white wine base, juicy chunks of fresh pineapple, and slices of fiery jalapeno pepper. The sweetness of the agave nectar and smoky flavor of the brandy perfectly complement the spicy kick of the jalapeno. It’s so good!
Tips & Variations
Adjust the spiciness: If you’re not a fan of spicy flavors, you can use less jalapeno. You can also carefully remove the seeds and membrane (the white pithy stuff) from the jalapenos, which contain most of the heat. On the other hand, if you love spicy food, you can leave the seeds and membrane intact or add more jalapeno to the sangria.
Sugar vs Salt Rim: Much like making margaritas, you can opt for either a sugar or salt rim on your glass. (Or neither if you feel like being a little lazy.) I went with a sugar and chili powder rim, which was tasty and pretty! You can swap the sugar for sea salt if you prefer a salted rim.
Chill the sangria: For the best flavor, chill the sangria in the refrigerator for at least an hour before serving. This gives the flavors time to meld together and it tastes best served ice cold anyway.
Add the club soda just before serving: To make sure your sangria doesn’t go flat, you’ll want to add the club soda just before serving. You can also use lemon-lime soda (like Sprite) instead of club soda for a sweeter drink.
Adjust the sweetness: If you prefer a sweeter sangria, you can add more agave nectar or honey. Or for a less sweet sangria, you can leave out the sweetener entirely.
- 1 bottle (750 ml) white wine, such as Sauvignon Blanc or Pinot Grigio
- 1 cup fresh pineapple chunks
- 1 jalapeno pepper, sliced (remove seeds for less heat)
- 1/4 cup agave nectar
- 1/4 cup brandy
- 1 cup club soda
- 2 tsp sugar
- 1/4 tsp chili powder
- Extra lime and jalapeno slices, for serving
- Ice cubes, for serving
- In a large pitcher, combine the white wine, pineapple chunks, and sliced jalapeno pepper.
- Add the agave nectar and brandy to the pitcher, and stir until the agave nectar is dissolved.
- Cover the pitcher with plastic wrap and chill in the refrigerator for at least 1 hour (or up to 8 hours) to allow the flavors to meld together.
- Just before serving, stir in the sparkling water to give the sangria some fizz.
- In a small bowl mix together the sugar and chili powder. Then take an extra lime slice and moisten the rim of each drinking glass. Dip the rim of the glass into the sugar mixture to rim the glass.
- Fill glasses with ice cubes, and pour the Pineapple Jalapeno Sangria over the ice. Garnish each glass with additional limes, pineapple chunks, and jalapeno slices if desired.
- Sip, savor, and enjoy the spicy and delicious flavors of this unique Pineapple Jalapeno Sangria!
I like a sugared rim with this sangria, but you can also do a salt-chili powder rim if you prefer!
Nutrition Information:Yield: 6
Amount Per Serving: Calories: 131Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 15gNet Carbohydrates: 15gFiber: 0gSugar: 13gProtein: 0g