4 Senkada Tea Mango Green Teabags
8oz. freshly boiled water
1 tsp. granulated sugar
8 oz. Pineapple cut in to 1/2″ pieces
750 ml bottle of Cava or Prosecco
4oz. Orange Liqueur – we recommend Leopold Brothers American Orange Liqueur
4oz. White Rum
1 Orange, sliced
1 Lemon, sliced
2 cups ice cubes
Optional – mint lightly crushed between your fingers, or thyme
Place the teabags in a jug and pour the boiled water over. Let steep for 5 minutes and discard teabags. Let cool to room temperature. Alternatively, combine the tea bags with cold water in a jug or pitcher and let cold brew in the refrigerator overnight.
In a tall glass pitcher large enough to accommodate approximately 40 oz. of liquid plus fruit and ice like our 50 oz. Mist Iced Tea Pitcher, gently muddle pineapple pieces and sugar.
Pour the tea, bottle of Cava or Prosecco, orange liqueur and white rum over the muddled fruit and stir to combine.
Add the orange and lemon slices and ice cubes.
Serve in chilled glasses with optional mint or thyme.
Serves 4 – 6
Have fun with this recipe – use different fruits like mango chunks, peach chunks and apples.
Use fruit juice ice cubes that add a burst of flavor as they dissolve.
For a sangria with a little spice, grate about a 1″ piece of ginger with the pineapple.