Jalapeno Sangria

Liven up your Cinco de Mayo with a make-ahead, refreshing sangria instead of the traditional margarita. Don’t get me wrong. I love a good margarita. Probably a little too much, but that’s for another day. But for this Cinco celebration, I decided to switch things up a bit. No need to get technical here. Begin by first using a good red wine such as cabernet, merlot, pinot, shiraz, malbec, or just go with a blend. Booze is booze at the end of the day. Add some latin elements like lime, mango, and jalapeno. Pour in a bit of sugar or agave nectar and let that rest overnight in the fridge. Just before serving, pour a lemon-lime soda to add a little fizz. Serve up in a sugar rimmed glass with some fresh cilantro and slice of jalapeno for garnish. Good luck nailing the pinata after a couple of these!

RECIPE: 

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2 bottles of red wine, 750 mL each

1 mango, peeled and sliced

2 limes

1 pear, sliced

1 cup sugar

12 oz can lemon-lime soda
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1 jalapeno, seed and sliced

Fresh cilantro

METHOD:

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1. In a large, sealable container or pitcher, add wine, sugar, sliced mango, pears, and limes. Stir well to combine and dissolve sugar. Allow to sit overnight in the fridge. Just before serving remove from the fridge and add jalapeno slices and lemon-lime soda.

2. To serve, coat the rim of the glass with lime juice and dip in granulated sugar. Add a few fresh sprigs of cilantro and ice. Using a sturdy spoon muddle the ice and cilantro to release flavor. Fill with sangria and garnish with a slice of jalapeno and lime.

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