This is sunshine in a glass.
The easiest way to make sangria even more festive is to turn it into a sippable tropical vacation! This take on the fruity Spanish drink features rosé wine and a rainbow of tropical fruits such as n kiwi, pineapple and mango. It’s simple to pull together and equally as easy to enjoy.
While traditional Spanish sangria typically calls for red wine, this lighter, brighter version opts for rosé. Be sure to select a dry rosé wine since the other ingredients in the cocktail — namely, Cointreau, simple syrup and fruit — provide plenty of sweetness themselves. Not familiar with Cointreau? It’s a French orange liqueur that’s also a key player in a classic margarita. Its clean, citrusy flavor pairs extra well with the wine and tropical fruits.
To bump up the citrus flavors in this sangria, use orange seltzer to top off the drink instead of plain seltzer. If you can’t find orange seltzer, lemon, lime or even grapefruit seltzer will also work. Like most sangria recipes, this one can be made ahead and will even get better with a few hours up to an overnight rest. Combine the rosé wine, Cointreau, simple syrup, kiwi, pineapple and mango in a pitcher, cover and refrigerate. When you’re ready to serve the sangria, add ice to the pitcher and top it off with seltzer. To make this drink as fun as it’s intended to be, don’t forget to serve glasses with a tiny umbrella garnish. You’ll feel like you’re on vacation after just one sip.
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