 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
St. John Frizell of Fort Defiance in Red Hook, Brooklyn, created this recipe for a Fourth of July drinks feature—this is the white option in a special red, white, and blue Sangria series. For this Caribbean-inspired pitcher drink, Frizell recommends using good white rum or, even better, a mix of white rum and aged rum. A funky aged Jamaican rum, like Smith & Cross, will add a profound depth of flavor to the mix, he notes. For the wine, Frizell says to use a young unoaked white, such as a Sauvignon Blanc or a dry Riesling. Ingredients:
1 small pineapple, peeled and cut into 1-inch chunks |
2 cups white wine |
2 ounces simple syrup |
4 ounces white rum or 2 ounces each of light and aged rum |
1 cup coconut water |
2 ounces freshly squeezed lime juice |
1 lime, thinly sliced |
1 cup cold sparkling water |
1 to 2 ounces maraschino liqueur (optional) |
Directions:
1. In a large pitcher, combine 2 cups pineapple, white wine, simple syrup, and rum. Stir gently then cover and refrigerate for at least 4 hours and up to 24 hours. When ready to serve, add the coconut water, lime juice, lime slices, and sparkling water. Add the Maraschino liqueur, if using, then carefully fill the pitcher with ice and stir to combine. Garnish glasses with the remaining pineapple, if desired, or add the fruit to the pitcher.
|
|