I spent my last month in Mexico and got a bit loco. I knew that Spicy Vines is already quite spiced, but after gorging on the muy picante food in the Yucatan Peninsula, I decided it just wasn’t quite spicy enough.

My solution? Jalapeño. Enjoy this spicy, sweet, refreshing sangria inspired drink. Happy Cinqo de Mayo!


1 cup Spicy Vines Original Blend
1 cup Orange-Carrot-Mango Juice
6 large fresh strawberries
1 cup frozen pineapple
1/2 fresh jalapeño pepper
1 tablespoon agave nectar
Cilantro for garnish


In a blender combine the jalapeño (remove seeds unless you’re loco), 4 strawberries, 1/2 cup pineapple, agave and enough juice to cover. Blend until liquefied, and then add the rest of the juice and the wine. Blend again.

Pour into a pitcher and combine with remainder of pineapple and sliced strawberries (the frozen fruit will act as ice cubes for you). Garnish with sliced jalapeño rings and cilantro.

Makes two servings in Mexico, and four in America.

*Recipe created for Spicy Vines