Summery White Sangria With A Little Help From TB Ackerson & The Flatbush Food Co-Op

Today was pretty much perfect weather-wise, so it also seemed like a pretty much perfect day to make sangria. We asked Cole at TB Ackerson Wine & Spirits for some suggestions, and the result was spicy-sweet and full of different textures.

For two drinkers, Cole recommended Bandit Pinot Grigio ($8.99), which, aside from garnering awards and being, as Cole says, “A bottle of wine, and then a little more,” is packaged in eco-friendly materials and seems pretty versatile for a range of dishes.  The rum he chose their light and spicy Diplomatico Anejo ($19.99).

For fruit, he suggested bananas, coconut flakes, and Gala apples (bonus: they’re on sale this week at the Flatbush Food Co-op), and said long pieces of ginger for stirring could be a great addition too.

Empty the Bandit into a pitcher, adding three chopped apples, two bananas, and 2/3 cup of coconut flakes, and 1/3 cup of rum. (We also added 1/3 cup of orange juice, but no ginger stirrers for today.)

Let sit for at least half an hour and up to a day so the coconut flakes soften and add flavor to the mixture, and enjoy!