Sangria Showdown: Part 2

The summer salute to sangria continues, this time with a tropical take on this sweet beverage. This week, Enchantment mixologist Scott Knauer offers this tropical twist on sangria, full of the tropical flavors of pineapple, grapefruit, and ginger. Inspired by this tiny pink pineapple spotted at a bottanical garden in Hawaii in 2017, this concoction can be topped off with a favorite cider, and then your set for an afternoon at the beach (or a land-locked swimming pool in your backyard).

Piña Rosa Sangria

• 1 bottle of Enchantment Vineyards 2015 Pinot Noir
• 1/3 cup brown sugar
• Two-inch slice of ginger
• 1 can of pineapple rings
• 1 to 2 cup Sandia Pineapple cider (add just before serving)
• Two 10 oz. packages of frozen strawberries

Mix Pinot Noir and brown sugar, stirring to begin dissolving sugar. Add can of pineapple rings and include all the juice (if you want more pineapple flavor, add pineapple juice or concentrate). Skin the ginger and cut into a few small pieces. You may zest the ginger to bring out extra flavor if you like. Add frozen strawberries and let sit overnight. Before serving, add pineapple cider. Pour over ice and garnish with pineapple rings or sliced grapefruit. Now close your eyes and take your first sip, picturing yourself on a distant shore of a tropical island, letting a smile come across your face. Ahh...