This Tropical Red Sangria with rum is a refreshing, fruity drink perfect for hot summer days. This version swaps out traditional brandy for rum, adding a tropical twist. The combination of ripe plums and fresh orange juice gives this sangria a slightly sweet and tangy flavor, making it a crowd-pleaser for any gathering.
If you enjoy this tropical red sangria, you might like other drinks like Coquito or Pistachio Coquito. For perfect pairings, serve with light appetizers like a charcuterie board, ceviche de pescado y camarones (grouper and shrimp ceviche), or mofongo with garlic and bacon. These combinations will elevate your gathering and complement the sangria's fruity, bold flavors.
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Why you'll love this recipe
- Simple and customizable – Once you understand the basic sangria formula, you can swap out ingredients to create your own unique version.
- Balanced flavor – The sweetness of plums and orange juice complements the boldness of red wine and the smooth kick of rum.
- Effortless preparation – No bartending skills required! Just mix, chill, and enjoy.
Ingredient Notes
- Wine – A dry red wine works best. Try a Cabernet Sauvignon, Merlot, or Malbec for depth of flavor.
- Rum – A light or dark rum will work, but dark rum adds a richer flavor.
- Orange juice – Freshly squeezed orange juice enhances the fruity profile.
- Fruit – Plums bring a natural sweetness, while oranges and apples add extra layers of flavor.
- Cinnamon – A stick of cinnamon infuses the sangria with warmth and spice.
- Sweetener (optional) – If you prefer a sweeter sangria, add a bit of honey or simple syrup.
See my recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions
- White Sangria: Use white wine and light rum for a brighter, crisp version. Add green grapes and pears or a splash of soursop juice to keep your sangria in the tropics.
- Change it up: Swap plums for peaches, nectarines, or cherries.
- Make it Sparkly: Add a splash of sparkling water or lemon-lime soda for a bubbly twist.
How to make Tropical Red Sangria with Rum
Here are the step-by-step instructions to make this sangria.
If you want to serve this sangria for a gathering, make it the day before to allow the contents to marinate.
- Step 1: Pour a whole bottle of wine into a pitcher.
- Step 2: Add 1 cup of rum.
- Step 3: And ½ cup of fresh orange juice.
- Step 4: Along with ¼ cup of lemon juice. (Option to toss in a cinnamon stick).
- Step 5: Stir everything together.
- Step 6: Peel guavas and rough chop to add to the wine mixture.
- Step 7: Cut the plums in half to remove the pit and chop to add to the pitcher.
- Step 8: Dice a pear and add.
- Step 9: Mix one more time. For the best flavor, refrigerate for at least 30 minutes to an hour before serving or up to 24 hours.
Top Tip
Use fruits that are in season for the best results and flavor.
- Strain the fruit from the sangria and serve over ice.
Expert Tips
- Chill before serving – This allows the flavors to meld together for a better taste.
- Don’t add ice to the pitcher – Ice dilutes the sangria. Instead, serve over ice in individual glasses.
- Prep ahead – Soak the fruit in rum for an hour before adding the wine for an extra infusion of flavor.
Recipe FAQs
Yes! Letting the sangria sit overnight enhances the flavors.
A dry red wine like Cabernet Sauvignon or Malbec balances well with the fruit and rum.
Freshly squeezed is best, but bottled juice works in a pinch.
More Frituras and Appetizers Recipes
- Puerto Rican Steamed Mussels With Sofrito White Wine Sauce
- Tostones de Plátano (Puerto Rican Smashed Fried Plantains)
- Guineos, Platanos, and Banana Leaves: Puerto Rican Staples
- Easy Tortilla Española, Spanish Omelette
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📖 Recipe
Tropical Red Sangria With Rum
Ingredients
- 1 apple or choice of fruit
- 1 orange or choice of fruit
- 1 Cup bing cherries or choice of fruit
- 1 Cup brandy
- 1 Bottle red wine
- 1-2 cinnamon sticks or a shot of cinnamon whiskey
- 1 Shot cinnamon whiskey
Instructions
- Step 1: Pour a whole bottle of wine into a pitcher.
- Step 2: Add 1 cup of rum.
- Step 3: And ½ cup of fresh orange juice.
- Step 4: Along with ¼ cup of lemon juice. (Option to toss in a cinnamon stick).
- Step 5: Stir everything together.
- Step 6: Peel guavas and rough chop to add to the wine mixture.
- Step 7: Cut the plums in half to remove the pit and chop to add to the pitcher.
- Step 8: Dice a pear and add.
- Step 9: Mix one more time. For the best flavor, refrigerate for at least 30 minutes to an hour before serving or up to 24 hours.
- Strain the fruit from the sangria and serve over ice.
Notes
- Chill before serving – This allows the flavors to meld together for a better taste.
- Don’t add ice to the pitcher – Ice dilutes the sangria. Instead, serve over ice in individual glasses.
- Prep ahead – Soak the fruit in rum for an hour before adding the wine for an extra infusion of flavor.