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–+ servings

Tropical Summer Sangria Cocktail

Tropical Summer Sangria Cocktail Recipe
A bright and fruity Tropical Summer Sangria cocktail made with crisp white wine, rum, pineapple juice, and juicy tropical fruit. It’s chilled, refreshing, and perfect for warm-weather gatherings or laid-back afternoons outside.
John
Prep Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Serving Size 6 servings

Equipment

  • Large pitcher or glass jug
  • Cutting board and knife
  • Wooden spoon or long stirrer
  • Measuring cups and spoons
  • Small strainer
  • Serving glasses
  • Refrigerator space

Ingredients

  • 1 bottle white wine sauvignon blanc or moscato
  • 0.5 cup light rum
  • 0.25 cup triple sec or another orange liqueur
  • 1 cup pineapple juice
  • 1 cup mango chunks fresh or frozen
  • 1 cup pineapple pieces
  • 1 orange sliced thin
  • 0.5 cup cherries pitted
  • 1 cup sparkling water add right before serving
  • fresh mint a few sprigs
  • ice cubes as needed

Instructions

  • Slice the orange and prepare the mango chunks, pineapple pieces, and pitted cherries.
  • Add all of the prepared fruit to a large glass pitcher or jug.
  • Pour in the white wine, light rum, triple sec (or orange liqueur), and pineapple juice over the fruit.
  • Stir gently with a wooden spoon to combine, making sure the fruit is evenly distributed.
  • Cover the pitcher and chill in the refrigerator for at least 2 hours, or up to 8 hours, so the flavors can meld and the fruit can infuse the sangria.
  • Right before serving, pour in the sparkling water and give the sangria another gentle stir.
  • Fill serving glasses with ice, pour the sangria over the ice with some of the fruit, and garnish with fresh mint sprigs.

Notes

Choose ripe, juicy fruit for the best flavor and color—pineapple, mango, orange, and cherries all soak up the wine and rum beautifully as the sangria chills.
Sauvignon blanc gives a crisp, dry base, while moscato makes the sangria sweeter. Taste before serving and adjust with a splash of extra pineapple juice for more sweetness or a bit more sparkling water for a lighter, bubblier finish.
Chilling the sangria for several hours lets the fruit infuse the wine and also keeps the drink cold so you don’t need too much ice. The fruit at the bottom of the glass is delicious after it has absorbed all the tropical flavors.