Tropical sangria

Fruity, citrusy, coconutty, and absolutely delicious. This tropical sangria is perfect for your summer picnic or for relaxing by the pool or for whenever you need a pitcher of cocktails.

I have a recipe for a white wine sangria that I was going to post on the blog. It has lemon, lime, and orange slices and uses peach brandy and gingerale. Then the other day, I was watching Brunch at Bobby’s on the cooking channel and he had a recipe for tropical sangria. It has lemon, lime, orange, and pineapple slices and uses rum. The rest of the ingredients are totally different. So I can say that the inspiration for my sangria (and the name) came from Bobby Flay’s tropical sangria.

I just loved the idea of adding the cute little pineapple slices and rum to the sangria. And let me tell you, it was a hit! I took it to my bestest friend’s house when we went swimming. Mike, her, and her husband all tried some and said it was delicious. And after you drink a glass you can eat the pineapple and orange(I actually used clementines) slices that were soaking in the alcohol. It’s a drink and snack all in one!

Tropical Sangria

(serves 6-8 depending on the size of your glass)

1 bottle of pinot grigio

1 cup of coconut rum

1 lemon, sliced

1 lime, sliced

1 pineapple, sliced into rounds then take 1 round and cut into 6 oieces

1 orange or 2 clementines, sliced

lemon-lime soda ( i used sprite)

Place pinot grigio and coconut rum in a pitcher. Stir and add fruit slices. At this point, refrigerate the sangria. Top with lemon lime soda before serving. When serving pour into a glass and add pieces of fruit to each glass.

Enjoy!