Tropical Sangria Cocktail Recipe
This fruity and refreshing sangria combines white wine with tropical fruits and rum for a perfect summer drink.
Equipment
- Large glass pitcher (64 oz capacity)
- Long wooden spoon for stirring
- Sharp knife
- Cutting Board
- Wine glasses
- Fine-mesh strainer
- Measuring cups and spoons
Ingredients
- 2 bottles 750ml each dry white wine, like Pinot Grigio
- 1 cup white rum
- 1/2 cup triple sec
- 1 mango peeled and diced
- 2 kiwis peeled and sliced
- 1 cup fresh pineapple chunks
- 1 passion fruit halved
- 2 limes thinly sliced
- 1 can 12 oz lychees with syrup
- 2 cups tropical juice blend
- Club soda for serving
Instructions
- Pour the white wine, rum, and triple sec into the pitcher.
- Add the mango, kiwi, pineapple chunks, and lime slices. Then, scoop out the passion fruit pulp and add it to the mixture.
- Add the lychees and 1/4 cup of the lychee syrup. Afterward, pour in the tropical juice blend.
- Stir the mixture gently with a wooden spoon, then cover and refrigerate for 4-6 hours.
- Before serving, taste and adjust sweetness if needed. Then, pour into wine glasses filled with ice.
- Top each glass with a splash of club soda for extra fizz.
Notes
Store sangria in the refrigerator for up to 48 hours.
For best results, use ripe but firm fruits to prevent mushiness.
Add the club soda right before serving to maintain carbonation.
Replace white rum with coconut rum for extra tropical flavor.
Make a non-alcoholic version by using white grape juice instead of wine and skipping the rum and triple sec.