This copycat recipe combines red wine, brandy, peach mango concentrate, and pineapple juice to make Carrabba's(R)-style blackberry sangria.
- 1 (750 milliliter) bottle Cabernet Sauvignon
- 13 fluid ounces blackberry brandy
- 1 (12 fluid ounce) can frozen concentrated peach mango juice (such as Dole®)
- 1 cup pineapple juice
- 1 cup water
- ice cubes
- Mix Cabernet Sauvignon, blackberry brandy, peach mango juice, pineapple juice, and water in a large pitcher to make sangria. Serve over ice.