Habanero Sangria

Cocktails / 12 hours

Yields

12 Servings

Prep Time

10 min

Total Time

12 hours

Ingredients

1 bottle Dry White Wine
¼ cup Brandy
1 teaspoon Yellowbird Habanero Sauce
2 cup Pineapple
1 cup frozen blueberries
1 cup Mango
1 cup Strawberry
1 Topo Chico
Mint to garnish
1 bottle (11.5 oz.) Topo Chico Sparkling Mineral Water
1 bottle (4 oz.) Powell & Mahoney Ginger Beer

Made with Yellowbird®

1

Chop all fruit into ½ inch chunks and add to 4 quart pitcher.

2

Pour in dry white wine, brandy, Yellowbird Habanero Sauce, and mint. Give it a stir.

3

Cover pitcher and place in fridge to soak overnight.

4

When ready to serve, add Topo Chico and Ginger Beer.

5

Pour into your favorite summertime glass and enjoy!