Measure & Stir

A Craft Cocktail Blog for the Home Bartender that Focuses on Original Creations Drawn from Culinary Inspiration.

Pineapple Gewurtztraminer Sangria

4 Comments

Happy Washington state liquor independence day! Starting today, liquor sales are privatized in the state of Washington, and I will fight anyone who thinks this is a bad thing.

It was a very summery weekend and my friend John had invited me to a bbq in the park. I have found that sangria is perfect for a picnic, and I wanted to try something a little different from my standard rioja, orange, peach, brandy routine, so I picked up some Gewurtztraminer, carved up a pineapple and set it out to infuse. Sangria is best if you allow it to infuse over night, but if you don’t drink it all the next day, it’s not worth hanging onto. For this sangria I wanted to follow a tropical theme, so I added kiwis and orange supremes, the former of which contributed much more to the presentation than they did to the end flavor.

I knew that going in, but the romance and the drama of a drink can contribute as much to its success as its flavor. At the end of the day, you are drinking sugared ethanol,  so don’t settle for function without form. Perfect every tiny detail of the drink, in order to elevate the whole experience.

Image

Tropical Sangria

One whole pineapple, carved into chunks

8 kiwis, sliced and peeled

6 Oranges, juice

4 Oranges, cut into supremes

2 cups of traditional white rum (Wray and Nephew)

1 cup of triple sec (Patron Citronge)

6 bottles (4.5 Liters) of Gewurtztraminer (Fetzer)

Allow the whole mixture to sit overnight. Chill before serving.

Since we drank this at a picnic, I ended up pouring it over crushed ice, which I chipped from a block of ice using my new ice pick. The funky flavor of the Wray and Nephew complimented the pineapple very well, but the kiwi was completely lost, as I had predicted. It might have contributed to the overall flavor, as it has a lot in common with the rum in this drink, but I doubt I would have missed it.

At first tasting, the rum was too strong, but after mellowing for a night, the flavors really came together, and the end result was crisp, dry, and fruity. Those with a sweet tooth might consider adding simple syrup to sweeten it up, but I would do this very slowly, in 1/4 cup increments. A little bit of sweetness could bring out the fruit, but too much would crush the delicate notes in the wine.

4 thoughts on “Pineapple Gewurtztraminer Sangria

  1. I can’t wait to try this. I love pineapple and its nice to see a recipe that offers a different flavor profile than the average pineapple drink. I was wondering what you thought about possibly adding a small amount of kiwi syrup to add a little more sweetness and enhance the kiwi fruit further? Or do you think it would overpower the other flavors too quickly?

    • I think kiwi syrup sounds like an excellent idea! As with anything you add to a drink, the key is to experiment before you commit to putting it in the whole batch. I would pour a cup of the sangria, and then slowly add syrup and taste until I found the right balance.

  2. Pineapple is my favorite fruit – fresh pineapple that is, and kiwi my second favorite. This will be my next drink. Thanks for the idea.

  3. Pingback: Peach Sangria « Measure & Stir

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s