Rum Punch Sangria – This fruity cocktail combines a Caribbean classic with a Spanish staple. Made with dark rum, coconut rum and red wine, it’s a potent drink that tastes like a vacation in a glass. Perfect for parties, family gatherings or those moments when you simply want to elevate your mixology game, this recipe is one you’ll come back to over and over again.
Ingredients:
For the Rum Punch Base:
- 1 cup dark rum
- 1/2 cup coconut rum
- 1 cup pineapple juice
- 1/2 cup orange juice
- 1/4 cup grenadine syrup
- 1/4 cup simple syrup (equal parts sugar and water, dissolved)
- Slices of fresh pineapple, oranges, and limes
For the Sangria Mix:
- 1 bottle red wine (Spanish reds like Tempranillo or Garnacha work well)
- 1/4 cup brandy
- 1/4 cup triple sec or orange liqueur
- 1 cup club soda or sparkling water
- Fresh berries (strawberries, blueberries, raspberries)
Garnish:
- Fresh mint leaves
- Additional slices of tropical fruits
Instructions:
1. Prepare the Rum Punch Base:
- In a large pitcher, combine dark rum, coconut rum, pineapple juice, orange juice, grenadine syrup, and simple syrup.
- Add slices of fresh pineapple, oranges, and limes to infuse the flavors. Refrigerate the mixture for at least 2 hours, allowing the fruits to impart their essence into the rum punch base.
2. Mix the Sangria:
- In a separate large bowl or pitcher, combine the red wine, brandy, and triple sec.
- Add a generous amount of fresh berries to the mix for a burst of color and natural sweetness.
- Gently stir the sangria mix and refrigerate for at least 1 hour to let the flavors meld.
3. Assemble the Rum Punch Sangria:
- When ready to serve, combine the Rum Punch Base and the Sangria Mix in a large punch bowl or pitcher.
- Top off the mixture with club soda or sparkling water for a refreshing fizz.
- Stir gently to combine all the flavors.
4. Serve and Garnish:
- Pour the Rum Punch Sangria into glasses filled with ice.
- Garnish each glass with fresh mint leaves and additional slices of tropical fruits for an extra touch of elegance.
