Tag Archives: Pineapple

Tropical Sake Sangria

This was another recipe inspired by trying to use up what’s in my cabinet. Ages ago I bought a case of Afternoon Delight Moscato on Groupon on a whim. They were way too sweet for my tastes (and I like sweet fruit wines), however they make great additives to sangria.

Amazing with sushi, this is a strong but surprisingly light sangria.

1 bottle of Pinot Grigio (Cedar Creek)
1 bottle of Mango Moscato (Afternoon Delight)
2 bottles of Sake (Gekkeikan, Traditional)
1 bottle (32 oz) of Pineapple Mango juice (Tropicana Essentials Probiotics)
1 bottle (32 oz) of Mango juice (Goodbelly)
1 bottle (32 oz) of Orange Mango juice (Santa Cruz Organic)
1 1/4 cup of Triple Sec

2 Oranges, sliced into rings
1 Pineapple, sliced into rings

This sangria will need to be stirred before serving as the juice separates.

Makes about 2.5 gallon of sangria

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