660 Pink Sangria

Mix things up at your next outdoor-grilling event by preparing a pitcher of sangria for your guests. Sangria – derived from the Spanish word “sangre,” which means blood, for its crimson color – is an alcoholic beverage featuring wine or port along with fresh fruit. It is popular in Spain and Portugal. The recipe here is from 660, a Latin eatery in South Beach, Fla. Pair glasses of sangria with grilled ribs slathered in a unique, signature sauce. The richness in the ribs recipe will be a nice match with the bright, fruit-forward sangria. Makes 4 servings.

1    orange
1    lemon
1    lime
8    ounces rosé sparkling wine
2    ounces brandy
6    ounces pineapple juice
6    ounces orange juice
2    ounces lime juice
      Ice cubes

Slice orange, lemon and lime into thin discs. Combine rosé and brandy with pineapple, orange and lime juices into a pitcher or punch bowl. Add ice cubes to chill the punch, enough to fill half the pitcher or bowl. Then, add the sliced fruit. Stir adequately to blend well. Use a large ladle to gather fruit and pour mixture into glasses.

TIP: Serving sangria while retaining all of its hefty ingredients is a tough task. Rely upon a large jar or ladle to pour it into glasses, and your guests won’t be disappointed. Also, consider handing guests skewers so that they can easily grab the fruit that inevitably falls to the bottom of the glass.