Summertime is Sangria Blanco Time! Enjoy this Sangria Blanco inspired by the sangria served at the Shangri-la Hotel this summer. It's cold Riesling, pineapple, lemon, Calvados, Pisco and a sweet/salty kick. Perfect for hot luxury hotel patio sipping - now also available on your personal patio in minutes!
To serve Sangria Blanco, follow these steps.
Place a few segments of pineapple and lemon in the bottle and fill the bottle with cold dry riesling. If you intend to drink this right away after creating, add a few ice cubes to the bottle as well to chill all the contents including the fruit.
Create a small sweet salty mix with 1 tsp of salt, 2 tsp of sugar and an ounce of water. Dissolve and pour in the flavour chamber. Add 2 oz of Calvados and 2 oz of Pisco to the flavour chamber. Add a carbonator to the carbonation chamber.
Close up the system and press the button to sparkle!
When complete, place the sealed bottle in the refrigerator until you're ready to open. It is best fully chilled. When you are ready to drink, open the bottle slowly. One technique is to press the button in the center of the top bottle cap and let the bubbles settle, then press it again. After a few times, open the top cap slowly. The combination of the fruit and alcohol can cause a lot of bubbles to form - particularly if the bottle is not perfectly cold. Opening slowly and keeping the bottle cold avoids the drink foaming over.
When ready, open fully and pour. Enjoy sweet/salty/bubbly taste combination. Very suitable for a hot summer afternoon!