Bartender Cocktail: Amanda Padilla's Pineapple Spice Sangria

Just in case you haven't noticed: the weather is heating up. From right about now and for the next six months, every time you walk out that door, it's going to feel like a sauna.

Luckily, a nice refreshing cocktail can help you forget about the impending season of pain -- alright, that might be a slight exaggeration. To help cool things down a bit, bartender Amanda Padilla of Cantina Laredo gave us her recipe for a refreshing -- but slightly hot -- summer drink, pineapple slice sangria.

See also:

- New Times Happy Hour App Party: Free Drinks at Historic Downtowner Saloon

- Bartender Q&A: Amanda Padilla of Cantina Laredo on Psych, Sartre, and Sex on the Beach

Pineapple Spice Sangria


1 oz. Tanteo Jalapeño Tequila

1 oz. Perfect Puree Caramelized Pineapple

3 oz. Chateau Ste Michelle Riesling


Shake all of the ingredients with ice. Strain into a glass of fresh ice. Then top if off with soda. Garnish with a slice of grilled pineapple and a jalapeño slice.

To create the delicate spice, Tanteo uses six different jalapenos to infuse the 100 percent agave silver tequila at different levels. In 2011 it won "Best of the Best" Best Infused Tequila by TEQUILA.net Awards.

The flavor profile plays off current trends in cocktails: a blend of sweet and slightly herbal at the same time. The sweetness of the riesling and pineapple round out the subtle spice of the jalapeno tequila.

Follow Sara Ventiera on Twitter, @saraventiera.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in South Florida.


Join the New Times community and help support independent local journalism in South Florida.