Bright and refreshing, this Pineapple Mint Julep Sangria is inspired by the traditional Kentucky Derby cocktail. This easy sangria recipe features the signature bourbon and mint, plus fresh pineapple and crisp white wine. It's the ideal big batch cocktail for watching the Kentucky Derby and entertaining all summer long!
Ingredients
for the mint simple syrup:
1cupwater
1cupsugar
6 to 8fresh mint sprigsrinsed well
for the sangria:
1750 ml bottle light, crisp white wine, chilled (I used a Pinot Grigio)
3cupsfresh pineapple juicechilled (I blitzed fresh pineapple chunks in a blender and strained it for juice, but you could also use a good not-from-concentrate pineapple juice)
1cupmint simple syrupchilled
1cupbourbon
1cupcubed fresh pineapple
crushed ice
fresh pineapple wedges and mint leaves for garnish
Instructions
For the mint simple syrup: In a medium saucepan, bring water to a boil over high heat. Add sugar and whisk until dissolved. Add mint sprigs and continue to softly boil for 1 minute. Remove from heat and let mint steep for 30 minutes. Remove mint and discard. Transfer mint simple syrup to a container with a lid and refrigerate. This can be made a day or two in advance of serving the sangria.
For the sangria: In a large pitcher, stir together the wine, pineapple juice, mint simple syrup, bourbon, and cubed fresh pineapple. Test for flavor and adjust to taste. Place in the refrigerator until ready to serve. This can be made several hours prior to serving. When ready to serve, fill individual glasses with crushed ice and fresh mint. Pour sangria over the ice. Add a fresh pineapple wedge for garnish.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.