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PAMA ‘n’ Pineapple Sangria!

PAMA n Pineapple Sangria @ shecooksinstilettos.com

 

When the 4th of July was approaching, I decided to turn my favorite new cocktail into a SANGRIA!  This is TOO good to waste your time with stories, so let’s get right to what’s in it!:

Makes enough for a crowd!  About 15-20, depending on how much you and your friends drink!  😉

1 3-liter bottle Rose’ Wine (You could also use a Blush or a Zinfandel)

1 1/4 cup PAMA brand Pomegranate Liqueur

3/4 cup Dark Rum (I used Bacardi Gold)

2 cups Pineapple Juice

1 12 oz can (or 1 1/2 cup) Dry Ginger Ale

For the fruit I used (for a 4th of July theme) frozen blueberries, frozen pineapple “stripes”, and frozen watermelon “stars” – I’ll show you what I mean!  🙂

Prepping the Fruit:

The night before you plan to serve, FREEZE YOUR FRUIT!  I know, this is totally not typical of sangria, and you do not have to do this.  But this will give you an idea of things you can do for different themes.  And the frozen fruit will help keep your sangria cold without watering down with ice!

Since this was for the 4th of July, I got as close to “red, white and blue” “stars & stripes” as I could.  I wanted to find starfruit to make this easier, but alas poor Yorich, I could not.  So my friend and I had the idea of using a cookie cutter to make watermelon stars!  (Plus, red, so bonus!)  So let’s start on cutting stars…

PAMA n Pineapple Sangria @ shecooksinstilettos.comPAMA n Pineapple Sangria @ shecooksinstilettos.com

Start by cutting the watermelon in half (or less, depending on the size of your watermelon).  Remove the rind, and cut into disks.  Next grab your cookie cutter!  TIP:  Make sure you cut your disks the same depth as your cookie cutter!

PAMA 'n' Pineapple Sangria @ shecooksinstilettos.comPAMA 'n' Pineapple Sangria @ shecooksinstilettos.com

TIP:  I recommend using an “open” cookie cutter so you can push the watermelon out, or use something like a chopstick to push it out.  We had to use that trick here since there is an opening, clearly they are not made for fruit!  (And thankfully my grandmother gave me cookie cutters from her Christmas stash!  I think the scalloped edge is somehow more patriotic, don’t you think? 🙂  Sadly, though, the scalloped edge did not hold up to freezing and sangria saturation. Oh well.)

Finally, lay them flat layers in a zip-top bag to freeze

PAMA 'n' Pineapple Sangria @ shecooksinstilettos.com PAMA 'n' Pineapple Sangria @ shecooksinstilettos.com

Now onto the Pineapple “Stripes”

Use the same cutting technique as above to “peel” a whole pineapple, after lobbing off the top, of course.  Then with the pineapple still standing, cut straight down the middle.  Lay the flat sides down, cut straight down the middle again in order to “core,” but still leave it strips, or “stripes” in this case.

PAMA 'n' Pineapple Sangria @ shecooksinstilettos.com PAMA 'n' Pineapple Sangria @ shecooksinstilettos.com

Now you can see the core if you look at the bottom (or top).  Since people may eat this, we will need to remove it!  (I mean you can eat it, but not too tasty or fun!)  So once you have it in quarters, you’re going to cut the core out by angling your knife around the core, and cutting diagonally.  Shown below:

PAMA 'n' Pineapple Sangria @ shecooksinstilettos.com PAMA 'n' Pineapple Sangria @ shecooksinstilettos.com

As best you can, cut straight pieces.  You’ll be cutting at an angle to do this.  This will give you “planks” that you can then cut into the final product “stripes!”  Then, the same as above, put into a zip-top bag and freeze overnight.

PAMA 'n' Pineapple Sangria @ shecooksinstilettos.com PAMA 'n' Pineapple Sangria @ shecooksinstilettos.com

That’s the hard part!  That’s it!  I also used blueberries, but I already had a frozen bag of these, OR you could buy fresh and put them in the freezer in a zip-top bag with the rest of the fruit the night before.  Next, we’re onto the good stuff!  THE WINE!

PAMA 'n' Pineapple Sangria @ shecooksinstilettos.com

 

This can be mixed the night before.  We, unfortunately, did not have enough room in the fridge for this much sangria!  So day of works too since you don’t need the fruit to infuse.  (But it does still help the flavors infuse better if you can mix it the night before!)  Mix based on ingredient list above, but of course make this to your own taste!  TIP:  Regardless of when you mix the sangria, DON’T ADD THE GINGER ALE until just before your guests arrive!  And since the pineapple juice will settle, give it a good stir before adding.  This way your ginger ale will stay bubbly as long as possible!  😀  (NOTE: The ginger ale adds a much needed “zing” to the punch so if when you taste test you think it seems a little flat, just wait!  If you want it stronger, then go for it per your taste!)

Just before your guests arrive, give it a good stir, add the ginger ale, then add the frozen fruit – CHEERS!

***If you actually have leftovers, I like to remove the fruit, I know this seems silly to some (some fruits, especially limes, don’t do well to sit for a long time!), and put the remaining punch in a pitcher to sip on later!***

AFTER PARTY NOTE:  If you are using a drink dispenser as I did, the blueberries…not the best idea!  LOL!  After a while of soaking, they can get sucked right into the nozzle!  Oh well.  Live and Learn!  😀