Sherry, Agave & Pineapple Sangria Recipe | Wine Enthusiast Magazine
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Cocktail with pineapple in two glass glasses with ice and two mini pineapples on a gray background

Manzanilla-Pineapple Sangria

Adapted from Adam Stearns, resort mixologist, Terranea Resort, Rancho Palos Verdes, CA

Guests here can order a “sangria basket,” with mini bottles of various sangrias (including this one) and fixings to top or garnish the drinks. This variation, made with dry Sherry and infused with fresh cilantro and pineapple, “has all the elements that make you feel as if you are in a tropical Spanish villa,” says Stearns.


1 bottle (750-ml) Manzanilla Sherry
9 ounces Cointreau
18 ounces pineapple juice
1½ cups lime juice
9 ounces agave nectar
10 cinnamon sticks
1 bunch cilantro
1 pineapple, sliced into quarters and cored
Sparkling wine, to top (if desired)


In a large container with a lid, combine all ingredients except sparkling wine. Cover, refridgerate and let steep for 24–36 hours.

To serve, strain into a large pitcher, and scoop in ice. Top each drink with sparkling wine, if desired. Offer garnishes like fresh berries and cilantro sprigs. Serves 15.

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