Tag Archives: Captain Morgan

Malbec Sangria

4 bottles of Malbec (Red Diamond 2017)
1 bottle of  Beguiling Black Cherry Moscato (Afternoon Delight)
1 bottle of Black Spiced Rum (Captain Morgan)
1 bottle of Cranberry Concorde Grape juice (Ocean Spray)

1 batch of strawberries
4 cinnamon sticks
*I wanted to add black cherries but they were out of season

Add all ingredients and let sit overnight preferably, but at least 4-5 hours before serving.
You’ll need a 2 1/2 gallon container for the sangria.


*You’ll note the picture has Oranges and Limes in with the sangria. I added them, but after letting it sit overnight I preferred the flavor before they were added. It is a personal opinion/taste, so feel free to add them in or try your own fruit mixture.

Butterbeer Sangria

I stumbled across an almost empty bottle of butterscotch schnapps way in the back of my liqueur cabinet – probably a leftover from when my mom purged hers and gave me a weird mix of liqueurs (there is a banana schnapps from that same event that’s tickling my brain for a banana split sundae sangria – so keep a lookout on future posts).  Then, while in Cedarburg, WI this weekend the husband and I wandered into a moonshine store that had butterscotch moonshine on sale…. well the nerd part of my brain took over and demanded I try my hand at butterbeer inspired sangria.

I did a lot of research for this recipe; there is nothing out there like it so I looked at multiple butterbeer recipes (both alcoholic and kid-safe) as well as sugar cookie recipes. The creator of Universal’s secret official Butterbeer recipe, Steve Jayson, said “It had to taste unfamiliar, yet soothing and smooth. I thought of those soft butter cookies, or butterscotch, and that’s what the recipe is based off of.” so that’s what I too aimed for. And, since we’re talking about sangria, it needs wine and some fruit. 😉

1 bottle of Chardonnay
4 cans of Cream Soda
1/2 cup of Spiced Dark Rum (Captain Morgan)
1 1/2 cup of Butterscotch Moonshine (Ole Smoky Moonshine)
Just over 1/2 cup Butterscotch Schnapps (because that’s what was left in the bottle, lol)
1 teaspoon Vanilla Extract (Penzeys)

Homemade Simple Syrup (instructions are below):
1 cup raw cane sugar
1 cup water
2 cinnamon sticks
1 teaspoon sea salt
4 tablespoons butter

2 Pears, sliced into rings
1 Cinnamon stick

Makes about 1 gallon of sangria


Simple Syrup directions:

I had never made simple syrup before so I used guidelines from The Pioneer Woman.

Put 1 cup of sugar and 1 cup of water into a sauce pan, heat on medium until sugar is dissolved and edges start to simmer. Remove from heat, add 2 cinnamon sticks and let cool.

Once cool add salt and reheat on medium until dissolved, remove from heat and let cool a bit.

Melt butter. Take simple syrup and put back on medium heat, add butter, stir and heat until simmers at edges. Remove from heat and let cool.

Strain through a cheese cloth.


Add all the liquid ingredients. I got some foam at the top from the carbonation and butter mixing, but that added to the look, lol. Add sliced pears and cinnamon stick. Let sit for at least 4 hours, overnight if possible.

WARNING: This is a very sweet sangria!

I feel like there are still some tweaks that could be made to make this better. Maybe a different wine or a different brand of cream soda… I’ll keep you updated if/when I make a new batch. Let me know in the comments below if you’ve made your own version and how it turned out!

Serving idea: make a sangria float! Put a small scoop of vanilla ice cream in the glass with the sangria.

IMG_20180609_144449311_HDR (2)

Tropical Sangria

I will admit this is not one of my prettier sangrias (it comes out looking like a vegetable-based health drink), however the taste more than makes up for it. This sangria is perfect for sitting next to the pool with a little umbrella in your class.

Version 2 – created August 2017

1 bottle Sweet Pineapple Wine (Gallo Family)
2 bottles Moscato (Flip Flop)
1 bottle Pineapple Orange Guava juice (Langers, 64 oz)
6 cups Pineapple Orange juice (Dole)
1 cup Pineapple Orange juice (Dole)
1 cup Spiced Rum (Captain Morgan)
1 cup Black Spiced Rum (Captain Morgan)
2 cups Kinky
1 cup Blue Curacao

1 mini Pineapple (sliced into rounds or half-rounds)
1 large Orange (sliced into rounds or half-rounds)
1 Lime (sliced into rounds)

Let sit overnight preferably, but at least 4-5 hours before serving.

Makes about 2 1/2 gallons of sangria

Version 1 – created June 2016

2 bottles Moscato
1 bottle Reisling
1 bottle Kosher White Wine (Kedem Wine Cream White Kosher, 750ml)
1 bottle Spiced Rum (Sailor Jerry Spiced Navy Rum, 750 ml)
1 bottle Pineapple Juice (Dole 100% real pineapple 59oz)
4 Cups Orange Peach Mango Juice Blend (Dole)
1 cup Blue Curacao

1 Pineapple
2 Oranges
1 Lime

Let sit overnight preferably, but at least 4-5 hours before serving.

Makes about 2 1/2 gallons of sangria