Sangría Blanca con Piña Asada
Chapter 5: Sweets & Drinks
Ten o'clock on a loud patio, the table is a mess of empty plates, crumpled paper napkins, and a sweating glass pitcher. It isn't supermarket punch, it is a white sangria built on a dry Albariño, dry Cava, the Mediterranean citrus of Licor 43, and deep Spanish brandy. Right before the first plate of jamón hits the table, you sear rum-soaked pineapple over high heat and plunge it hot, smoky, and caramelized directly into the ice-cold pitcher. Let the blistered pineapple rings steep in the wine for an hour before you pour.
Before you start
Watch the clock on your maceration.
Smart prep means mixing the spirits and base fruit up to two hours ahead so you aren't doing it when guests arrive. However, going overnight is a rookie mistake that will pull bitter glycosides from the lemon peel and ruin the delicate balance of the drink.
Fire the grill at the last possible second.
The thermal shock of hot, caramelized pineapple hitting ice-cold sparkling wine releases a tableside aromatic cloud that makes the whole drink—do not grill the fruit ahead of time.
Ingredients
- peach or nectarine1 med
- green apple1/2 med
- lemon1/2 med
- Licor 431/4 cup
- Brandy de Jerez1/4 cup
- white grape juice1/4 cup
- white sugar1 tbsp
- fresh pineapple1/2 med
- olive oil1 tbsp
- light brown sugar1 tbsp
- dark rum1 tbsp
- Cava Brut or Brut Nature750 ml
- fresh mint1 sprig
- ice4 cup
Method
- 01
Macerate the fruit base.
In a large pitcher, vigorously stir the diced peach, apple, lemon slices, Licor 43, Brandy de Jerez, white grape juice, and white sugar, bruising the fruit slightly to release its oils.
- 02
Chill the base for strictly one to two hours.
Do not let it sit longer, or the bitter pith from the lemon will leach into the alcohol and overpower the delicate wine.
- 03
Prep the pineapple for the grill.
Toss the pineapple wedges with the olive oil, brown sugar, and dark rum to encourage a rapid, intense caramelization.
- 04
Sear the fruit over high heat.
Just as guests settle in, preheat a grill or cast-iron pan to blazing hot and sear the pineapple for two to three minutes per side until deeply charred, then remove to a cutting board and chop into bite-sized chunks.
- 05
Assemble the sangria.
Fill the macerated fruit pitcher halfway with ice, tilt it at a 45-degree angle, and slowly pour the chilled Cava down the side to preserve every bit of effervescence.
- 06
Execute the hot-cold finish.
Drop the hot, smoky pineapple directly into the freezing sangria, give it one gentle stir, slap the mint sprig to release its oils, and serve immediately to your guests.
Notes
Seek out Licor 43.
This uniquely Spanish vanilla-citrus liqueur is non-negotiable for achieving an authentic tapas bar flavor profile; substituting generic vanilla extract fundamentally alters the DNA of the drink.
Use real Spanish Cava.
Cava is made using the traditional method, providing a dry, biscuity backbone and fine bubbles that balance the sweet liqueur far better than a tank-fermented, sweeter Prosecco.