There are a million ways to create sangria. As long as you have a tasty combination of fruit, citrus, and perhaps a kick of a little extra liquor, your red or white wine will siiiiiiiiing something beautiful on your taste buds. But what about a punch of spiciness?! Does it really have a place in sangria?
The key is to clean your jalapeño well (no seeds left behind) and only allow the pepper to steep in the sangria for about 5 minutes. Taste test the strength of the spice. Submerge again if you wish for more heat or discard. This pairs nicely with tacos, nachos... basically anything cheesy, crunchy, and salty!
serves 4 (or 1, depending on your week)
1 bottle Yellow Tail White Sangria
1 green apple
1 anjou pear
1 jalapeño pepper
handful fresh mint
1 oz cointreau
1 oz brandy
Pour Yellow Tail White Sangria into a pitcher. Add chopped apple and pear, sliced cucumber, halved and cleaned pepper, and sliced lime. Add fresh mint. Pour in cointreau and brandy. Add ice. Stir. Serve over ice. Remove jalapeño pepper after 5 minutes or upon desired spiciness.