A twist on typical sangria, this version is a little sweeter and a little herby, with boozy pineapple chunks that pack a punch at the end.
1 bottle of sweet white wine such as a Riesling, Moscato or Gewürztraminer
1/3 cup sugar
1/3 cup water
1 cup chopped pineapple
1 ripe mango
1 cup pomegranate liqueur
1/4 cup bruised basil
Pour white wine into a pitcher with the pineapple, mango basil and pomegranate liqueur. In a saucepan, boil the sugar and water until the sugar dissolves. Transfer the simple syrup to the pitcher, stir and refrigerate mixture overnight to allow the flavors to mingle. Serve in a wine glass, ice optional.
Photo via Flickr user michelle@TNS
Top 5 Spots for Barbecue and Brews in D.C.
Narragansett Brings Back Iconic 'Jaws' Can