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+ servings
Horizontal image of a wine goblet of Tropical Sangria in front of a blue-green background and a clear pitcher of sangria

Tropical Sangria

Begin this recipe a few hours ahead to give the different flavors a chance to marry. See notes section for swaps and substitutes.
Course Drinks
Cuisine Spanish
Keyword cocktails, wine
Prep Time 15 minutes
Cook Time 2 minutes
cooling time 3 minutes
Total Time 20 minutes
Servings 14 servings (6-ounce glasses)
Calories 169kcal


  • Large glass pitcher
  • cocktail stirrer


For the Simple Syrup (optional)

  • 1/4 cup (59 milliliters) cold water
  • 1/4 cup (50 grams) granulated sugar

For the Tropical Sangria

  • 1 bottle (750 milliliters) white wine (sauvignon blanc, resiling, or pinot grigio)
  • 1 cup (237 milliliters) guava nectar
  • 3/4 cup (178 milliliters) pineapple juice
  • 1/2 cup (118 milliliters) white rum
  • 1/4 cup (59 milliliters Cointreau (or triple sec)
  • 1/4 cup (59 milliliters) Licor 43
  • 1/4 cup (59 milliliters) passion fruit liqueur (Passoã)
  • 1/4 cup (59 milliliters) peach schnapps
  • 1 1/2 tablespoon lime juice (from one large lime)
  • 1 bottle (750 milliliters) moscato to float, optional

Tropical Fruit Add-Ins

  • 1 large mango peeled and diced
  • 1/2 pineapple peeled, cored, and diced
  • 2 kiwi fruits peeled and diced
  • 1 large pink guava peeled and diced
  • 1 pint berries raspberries, blueberries, strawberries, etc
  • 2 cups papaya diced


Prepare the Simple Syrup (optional)

  • In a small saucepot, stir together the sugar and water.
    Bring this mixture up to a simmer over medium heat, occasionally stirring to dissolve the sugar.
  • Once the mixture comes to a simmer, allow it to cook for another minute. The sugar should be completely dissolved.
    Remove the pot from the stove and allow the simple syrup to cool completely before using.
  • The simple syrup can be poured into a jar and stored, covered in the fridge for up to 1 week.

Prepare the Tropical Sangria

  • In a large pitcher, add the white wine, guava nectar, pineapple juice, white rum, Cointreau, Licor 43, passion fruit liqueur, peach schnapps, lime juice, and anywhere from half to all of the simple syrup.
  • Add the prepared fruits to the pitcher of sangria. And stir to incorporate them into the drink.
    Chill the sangria for 1-2 hours to allow the flavors of the fruit to infuse into the sangria*.
  • Before serving, float the Moscato over the sangria in the pitcher.
    Alternatively, you can serve the chilled Moscato on the side and allow your guests to add it as desired.
  • Pour the Tropical Sangria into red wine goblets and garnish with your choice of fruits. A skewer is recommended to allow your guests an easier way to eat the fruits.
    Serve the sangria within 2 days of adding the fruits.


*You can also add the fruits to the mixed liquors and chill the finished sangria for 1-2 hours. 

Swaps and Subs for:

  • Sauvignon Blanc: dry riesling, chardonnay or pinot grigio
  • Guava nectar: mango nectar, passion fruit juice, or pineapple juice
  • Pineapple juice: orange juice, passion fruit juice, or lemonade
  • White rum: tequila blanco, vodka, or gin
  • Cointreau: Grand Marnier, triple sec, orange curaçao
  • Licor 43: peach schnapps or Cointreau
  • Passoã: passion fruit juice, pomegranate liqueur, or Chambord
  • Peach Schnapps: apricot liqueur, grapefruit liqueur, or pear liqueur
  • Moscato: prosecco, champagne, rosé, or more dry white wine

Non-Tropical Fruit Suggestions:

  • apple chunks
  • raspberries
  • blackberries
  • blueberries
  • sliced strawberries
  • pear chunks
  • peach chunks


Calories: 169kcal | Carbohydrates: 30g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 211mg | Fiber: 3g | Sugar: 25g | Vitamin A: 441IU | Vitamin C: 65mg | Calcium: 22mg | Iron: 1mg