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Last Sip: Pineapple Sangria

Posted Wednesday, Aug. 06, 2014  comments  Print Reprints
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Serves 1

 2 ounces sparkling white wine, such as

 Moscato

 1 ounce Chapeau Exotic Pineapple Lambic

 (available at select Spec’s locations) or

 sparkling apple cider

 2 ounces pineapple juice

 2 ounces limeade

 Splash ginger ale

 1 small scoop pineapple sherbet

 1 slice fresh pineapple, slice fresh lime

 and blackberry (for garnish)

Stir together wine, lambic, pineapple juice, limeade and ginger ale. Top with pineapple sherbet and garnish with pineapple slice and, if desired, a slice of lime and a blackberry.

— 1229 Seventh Ave., Fort Worth, 817-349-9832

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The Bearded Lady, where the women are actually clean-shaven, celebrated its first anniversary last month. The well-received Near Southside gastropub is noted for its extensive beer selection and for using beer in nearly everything on the menu, including its refreshing pineapple sangria. A sweet sipper that’s chilled by a scoop of pineapple sherbet, it gets some fizz from sparkling white wine and some pop from a pineapple lambic beer. The beverage is one of several fresh fruit sangrias that rotate on the restaurant’s Sunday brunch menu. Make your own batch at home or for your next porch party (the recipe can be quadrupled to make a pitcher) and toast to keeping cool during another steamy Texas summer.

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