One of my favorite desserts is a pineapple upside down cake.
I ‘ve created a cocktail with similar ingredients and the same delicious tastes.
Remember that building a home cocktail or sangria isn’t overly strict on rules.
I love this sangria with white chocolate, cheesecake, coconut layer cake, plain goat cheese with water crackers. This sangria is sweet and layered with tropical fruit flavors.
This is what you’ll need to create the magic:
- A full bottle of chardonnay 750 ml
- 1 1/2 cups of cake flavored vodka
- 1 1/2 cups of pineapple juice
- Plenty of fresh or frozen pineapple
- 1/4 teaspoon of ground nutmeg
- 2 heaping tablespoons of honey
- A jar of maraschino cherries (not the juice)
- Large glass pitcher
- Hurricane glasses (optional)
Let’s get started on the sangria
First, it’s important to add the honey to the vodka to help it become blended into the sangria.
Then add all ingredients into the glass pitcher and stir to blend in the nutmeg. Allow to sit in the refrigerator for 4 hours and marry the flavors.
Riesling or Pinot Grigio can be substituted for the chardonnay (not sauvignon Blanc). There are plenty of brands that produce cake flavored vodka, and it is delicious. Canned pineapple isn’t a good choice for the sangria. Cinnamon can be another option for the nutmeg; agave nectar and date syrup can exchange for the honey. This drink looks completely next level in a hurricane glass. Use wine as a source of creativity and self-exploration this summer.