This sangria is about as Texan as it gets, y’all. Texas wine, local fruit and jalapeño. I made this to serve at a party a few months ago and it was gone almost immediately! It wasn’t my party or even my home but my inner-hostess cringed whenever anyone would ask what happened to the sangria. Since it was such a hit, I knew I would have to share it with y’all. Sorry I’m just now getting it up but since all of the produce used is still pretty accessible at this time of year, I don’t feel too bad. And, of course, wine and champagne are year-round foods. 🙂
Now, I’m not gonna lie: it has a kick to it BUT the spiciness is very well balanced out by the use of a sweet wine and juice from a ripe (very important) orange. I used a couple of gorgeous Cara Cara oranges but you can use whatever you’re able to easily find. You could remove the center of the pepper but then you’d only get jalapeño flavor with no heat and that is not what this drink is about! I’m probably biased, but I actually find it refreshing. This is a fun, colorful, sparkling sangria perfect for any gathering and will definitely serve as a conversation piece. This is one of those recipes where you just toss everything into a pitcher and let it chill, so I love it. Sangria is the ultimate make-ahead drink and perfect for when you’re hosting and have so many other things to do. I hope you’ll try it and enjoy it.
Have you ever had a spicy cocktail? Let me know below. Thanks for reading!
- 1 bottle dry champagne or sparkling wine
- 1 bottle sweet white wine such as riesling or moscato
- 4 ounces white rum
- 1 jalapeno sliced
- 2 large oranges 1 juiced and 1 sliced
- 1 large peach sliced
- handful of strawberries hulled
Add all ingredients except champagne to a pitcher and stir. Refrigerate for at least three hours.
Stir in champagne just before serving.