Savor the Tropics: Wanda Haynes’ Delightful Pineapple Sangria Recipe

One of my cherished desserts is the classic pineapple upside-down cake, inspiring my creation of a cocktail that mirrors its delightful flavors. Crafting home cocktails or sangria is not bound by rigid rules. I particularly enjoy this sangria alongside white chocolate, cheesecake, coconut layer cake, or simply with plain goat cheese and water crackers. Its sweetness harmonizes with an abundance of tropical fruit notes. To conjure this enchanting drink, gather these ingredients: - One full bottle of 750 ml chardonnay - 1 ½ cups of cake-flavored vodka - 1 ½ cups of pineapple juice - A generous amount of fresh or frozen pineapple - ¼ teaspoon of ground nutmeg - 2 heaping tablespoons of honey - A jar of maraschino cherries (excluding the juice) - A large glass pitcher - Optional hurricane glasses To begin, incorporate the honey with the vodka to ensure a seamless blend. Combine all ingredients in the pitcher, stirring in the nutmeg. Refrigerate for four hours to allow the flavors to meld. Alternatives for chardonnay include Riesling or Pinot Grigio—avoid Sauvignon Blanc. For added variety, consider substituting cinnamon for nutmeg, and agave nectar or date syrup for honey. Presenting this drink in hurricane glasses elevates its...