Learn how to make this delicious and spooky skeleton sangria recipe from the Kenmore in-house chef Kari Karch.
preparation
preparation Time0 mins
cook Time
0 mins
servings
8
calories
142 per serving
ingredients
- 2 bottles chilled dry red wine (zinfandel, merlot or pinot noir)
- 8 ounces pineapple nectar
- 4 ounces mango nectar
- 8 ounces Cointreau
- 2 limes, juiced
- 2 oranges, thinly sliced
- 8 ounces sparkling water
- 4 cup ice cubes
directions
Combine the wine, pineapple nectar, Cointreau, lime juice and orange slices. Chill for at least 30 minutes to let the flavors marry. Just before serving, pour in sparkling water and add the ice cubes.