Cocktail of the Week: Purple Pineapple Sangria
2 bottles of Dry Red Wine – Traditionalists may want to use a Spanish Rioja but you can use any dry, full-bodied wine. A spicy Syrah or Shiraz pairs nicely with blackberries
8 oz Brandy – Try a Spanish Brandy de Jerez
1 Pint Blackberries
1 ½ cups Fresh Pineapple cut into small pieces
1 Orange sliced and then cut into small pieces – remove seeds while slicing
8 oz Ginger Ale
1 hour (or up to 1 day) ahead, put Blackberries and Pineapple into a large pitcher or beverage dispenser.
Add Brandy and muddle the fruit in the Brandy until the juice and brandy mix to cover the fruit – cover tightly and refrigerate
Before serving, add Wine and Ginger Ale stir and serve over Ice.
Tip: Be sure to cut your fruit in to small pieces. The fruit should be big enough to nibble as you drink but not so big as to fill your glass with one piece or make it difficult to sip