Tropical Red Sangria With Rum

One highball glass of sangria decorated with a fruit skewer of maraschino cherries, oranges, kiwi, and plums.

5 from 1 vote

Tropical Red Sangria With Rum

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.

Prep Time10

Cook Time0

30-24 hours30

Total Time40

Course: beverages, summer recipes

Cuisine: spanish

Servings: Servings

Calories: 180kcal

Author: Zoé Forestier

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.

Nutrition