Blue Curacao Sangria Cocktail Recipe

I love mixing cocktails that look as good as they taste, and this Blue Curacao Sangria does both. The bright blue color just pops on any table, and those fruity flavors? Super refreshing, honestly.

This recipe walks you through making a Blue Curacao Sangria that’s simple, colorful, and perfect for sharing.

Whenever I whip up this drink, I notice how the citrus and tropical notes from the Blue Curacao blend with the fresh fruit and wine. It’s a fun spin on classic sangria—still familiar, just with a little extra flair.

You’ll see how quickly you can pull this together with just a few ingredients and easy steps. Once it’s done, that bold color and smooth taste make it a great pick for parties, dinners, or even just a random Tuesday night.

Blue Curacao Sangria Cocktail Recipe

I usually make this cocktail when I want a colorful twist on sangria. The mix of blue curaçao, fresh fruit, and crisp white wine just hits different—refreshing, and honestly, it looks amazing.

Equipment

• Large pitcher – I like using a glass pitcher so you can see that bright blue color.
• Cutting board and knife – These make slicing oranges, pineapple, and whatever else I toss in super easy.
• Wooden spoon – I stir gently to mix everything without smashing the fruit.
• Measuring cups and jigger – These help me keep the wine, soda, and liqueur amounts on point.
• Wine glasses – I go for stemmed glasses because they stay cooler in my hand.
• Small bowl – I keep the fruit pieces here until I’m ready to add them.
• Ice scoop – Handy for filling glasses with ice before pouring.

Ingredients

• 1 bottle dry white wine (750 ml)
• 1/2 cup blue curaçao
• 1/4 cup triple sec
• 1/4 cup simple syrup (adjust to taste)
• 1 cup pineapple chunks (fresh or canned)
• 1 medium orange, sliced thin
• 1/2 cup lemon-lime soda (7-Up or similar)
• 1/2 cup sparkling water
• Ice cubes for serving

Sometimes I swap the pineapple for mango if I’m craving something sweeter. Using a crisp dry white wine keeps the drink from being too sugary.

Instructions

• Slice the orange into thin rounds and cut pineapple into bite-sized chunks.
• Toss the fruit in the bottom of a large pitcher.
• Pour in the white wine, blue curaçao, and triple sec.
• Stir gently with a wooden spoon so everything mixes together.
• Add the simple syrup and taste—adjust the sweetness if you need to.
• Chill the pitcher in the fridge for at least an hour.
• Just before serving, pour in the lemon-lime soda and sparkling water.
• Fill wine glasses with ice and pour the sangria over the top.
• Garnish each glass with an orange slice if you’re feeling fancy.

Notes

I always chill the sangria before adding soda so the bubbles stick around. If I want extra citrus, I’ll squeeze in a little fresh lime juice.

Using sparkling water instead of more soda keeps things from getting too sweet. I’ve found that dry white wine, like Sauvignon Blanc, works way better than a sweet one.

For a lighter drink, I’ll cut back on the triple sec or just skip the simple syrup. If I’m making this for a group, I double the recipe and keep extra fruit ready for garnish.

Tasting Notes

Right away, I notice the bright blue color—it just pops on the table. It feels fun and light, honestly perfect for summer gatherings.

That first sip hits with a mix of citrus and sweetness. Blue Curacao brings in a gentle orange note, and the fruit in the sangria keeps everything feeling fresh.

I can taste how the wine and liqueur balance each other. The wine gives a smooth base, and those chunks of fruit add a juicy bite that really makes it a refreshing drink.

The finish? It’s clean, with just a touch of lingering sweetness. I love how the drink stays crisp when it’s chilled, especially over ice.

Honestly, the best part for me is how the flavors shift as the fruit soaks longer. Every glass ends up tasting a little different, which just keeps things interesting.