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