Batch Cocktail Version:
1 Bottle Door County Distillery Brandy
1 Bottle Midnight Berry wine
1 46 oz can pineapple juice
1 oz triple sec (optional)
Fresh Fruit, chopped (we used cherries, blueberries, blackberries, raspberries, oranges, and pineapple)
Pouches or Quart-Sized Zipper Storage Bags
Chop fruit into small pieces. Place fruit into pouches and freeze for at least 4 hours or overnight. In a pitcher or bowl, combine brandy, wine, pineapple juice, and triple sec. Fill pouches with liquid. Refrigerate until ready to serve.
Note: To serve as a traditional sangria, place chopped fresh fruit in a pitcher. Pour all other liquids into pitcher and stir to combine. Place in refrigerator to marinate for at least 4 hours. When ready to serve, pour into glass of choice.
Single Cocktail version:
3 oz Door County Distillery Brandy
3 oz Midnight Berry wine
5 oz pineapple juice
Splash triple sec
Fresh fruit, chopped (we used cherries, blueberries, blackberries, raspberries, oranges, and pineapple)
Chop fruit into small pieces. Place fruit separated into individual pieces onto baking sheet lined with parchment paper and freeze for at least 4 hours. In a glass, combine brandy, wine, pineapple juice, and triple sec and stir. When ready to serve, add frozen fruit pieces and a straw. Enjoy!