Cocktail of the Week: Hardt’s Tropical Sangria

Now of all the drinks that have been forced on my friends this one by FAR has been the group favorite. Originally tried out on a hot 4th of July in the Valley, but would recommend it for everything from Brunch to a Dinner Party. Best Part- you can feel “healthy” by serving it with a fork and you will have alcohol fruit! Now I changed (read messed up!) the original recipe and it came out fantastic. So here is my version, but feel free to add and change anything because that usually will make the best drinks. Originally it did have Mangos and Papayas but due to the fruit shortage at Trader Joes it became Mangos and Pineapples- still tasted great so feel free to experiment!

INGREDIENTS:
- 1 Bag Frozen Mangos
- 1 Bag Frozen Pineapple
- Passion Fruit Pulp (I used just the frozen concentrate but didn’t add the additional water to it)
- Rum (you can use either dark or light rum for this)
- Bottle of Pinot Grigio (don’t bother with the more expensive bottles, 2-buck chuck works great and it all will taste the same anyways in the end)
- Club Soda or 7-up

Step One: The night before
Fill a large pitcher with 16oz Rum, Mangos, and Pineapples. Mix together and leave in your fridge overnight.

Step Two: The day of
When ready to serve pour in the Pinot Grigio and 8-16 ounces of either Club Soda or 7-up. I mixed two different sets to try both of them and they tasted about the same. I prefer the club soda, but the 7-up will give it a sweeter flavor.

Now it’s ready to serve over a glass of ice!