If you’re hosting a Cuban-themed party during the summer, this tropical sangria recipe is a great way to add some Caribbean flavor in the form of a creative cocktail recipe. This sweet and tangy drink blends the sweet flavors of pineapple and mango with the traditional flavors of a Cuban mojito, like fresh mint and rum, all mixed together in a sangria that’s the perfect pour for big groups!
- Fresh Pineapple, cut into chunks
- Mango, cut into chunks
- Cherries, sliced with pits removed
- 3-5 Fresh Limes, washed
- 1 c. Fresh Mint Leaves
- 2 c. Lemon Lime Soda
- 2 c. White Wine
- ½ c. Spiced Rum
- ½ c. Coconut Rum
- ½ c. Pineapple Juice
- 1/3 c. Sugar
Before cutting the limes, microwave them for about 30 seconds. Roll hard on the countertop to release the maximum amount of juice. Slice three limes into wedges and place into a large pitcher. Add the fresh mint leaves and the sugar.
Using a cocktail muddler, (or the back of a wooden spoon), firmly press and crush the fruit and mint leaves together with the sugar. Allow to sit for about 15-20 minutes while you cut the rest of the fruit.
Cut the pineapple and mango into 1″ chunks. A good way to cut mango is to score the fruit with a knife in a grid pattern as shown, then just slice off the chunks. Add the fruit to the pitcher.
Add white wine to the pitcher. We used a pinot grigio, but any variety will do. Mix gently with a wooden spoon. Add the two kinds of rum and pineapple juice. Stir to mix.
Add the remaining fruit and the lemon lime soda and give the pitcher a few final stirs to mix the ingredients well.
Chill the sangria overnight, and serve in a glass, or over ice. This recipe can be multiplied easily for a large crowd. Try adding other fruits, or use a red wine in place of the white for a twist on this tasty concoction!
Make sure to check out the full Cuban Themed Party Post, DIY Cuban Table Centerpieces, and Faux Cigar Party Favors!