I recently interviewed Bianca Del Rio for my YouTube show, where I created this beautiful and delicious Bourbon & Pineapple White Wine Sangria. I call it “Not Today Satan” Sangria, inspired by Bianca’s tag phrase and her herself. She’s from NOLA, hence the bourbon and I am sure the reasons for the chiles are obvious. I suggest watching the video… it is hilarious!
1 bottle Pinot grigio 2 cups chopped cilantro 1 serrano pepper, sliced 1 cup Bourbon 2 cups white grape juice 16 ounces pineapple chunks 8 ounces strawberries Cilantro, for garnish
3 hours, 15 minutes
The first thing we are going to do is infuse our white wine. Add 2 cups chopped cilantro and 1 serrano chile to a quart-sized mason jar along with the white wine.
Let the mixture steep for 2 hours. These flavors, the spiciness of serrano and the earthy-sweetness of cilantro, create an infusion that works so well with Bourbon. It really balances out the Pinot Grigio.
NOTE: FACT: Pinot Grigio, a close relative of Pinot Noir, is the same wine as Pinot Gris. Both varietals come from the same darn grape. A fun fact, Pinot Grigio is actually a red grape. So why isn’t that wine red? Well, the color of a wine is determined by the peels. After the wine is pressed, where most all juice is white, red varietals are fermented with the skins to alter the color. This isn’t done with Pinot Grigio because of how it tastes. It tastes more like a white, so even though it has red skins, that step is skipped.
While the wine steeps, dice 8 ounces of strawberries and one pound of pineapple. I do a small dice so it is easier to eat the fruit while drinking. It’s basically salad, so this sangria is healthy!
Strain out the wine by transferring it to a larger container, such as the pitcher you wish to serve it in.
Add in 1 cup of Bourbon. Add 1 cup of white grape juice, adding more for desired sweetness.
Add the fruit and then chill the sangria for about an hour.
Serve over ice and garnish with a sprig of cilantro and serrano slices. This sangria is best enjoyed with RuPaul’s Drag Race.
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Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.