Thursday, May 12, 2016

Tropical Sangria

Well hello all, I have had every intention on making a post everyday this week. Clearly I did not succeed. Life (and entertaining) got in the way. Such as yesterday... I concocted a fresh and new recipe for a white sangria. I definitely did not put much thought into the name of this delicious pool side drink, so i'm calling it a Tropical Sangria. It was fun and super easy. I also had some fun fruit waters for the non-drinkers and kiddos! I tried to stick with tropical (ish) fruits, also keeping in mind the colors of the fruit. Most of the flavor is pineapple and coconut in the sangria, so if your not a big fan of those than unfortunately this is not a drink you would enjoy. If you haven't had a chance to try the Barefoot White Wine Spritzers, you should. They are very light and refreshing. I did not try this but they can also probably be substituted for the wine in the sangria, though it most likely would taste sweeter than the Tropical Sangria recipe below. And, of course, the Barefoot Bubbly is a terrific alternative to champagne.
Try out this amazing sangria recipe and let me know how much you enjoyed it and what substitutions you made. Until next time ya'll, cheers!
Tropical Sangria Recipe: 
1 bottle Sauvignon Blanc
4.5 cups La Croix Coconut flavored Water (3, 12 fl. oz cans)
1/2 cup Cruzan Pineapple Rum
1/2 cup Malibu Coconut Rum
1/4 cup Brandy
juice from half of 1 lemon
juice from half of 1 lime 

Fruit (for Tropical Sangria and fruit water):
1 Mango (cut/diced)
Strawberries (handful, cut/diced) 
1 small container Blackberries (leave whole)
Pineapple (cut/diced, leave some for garnish for rim of cup)
1 Pear (cut/diced)
1 Orange (cut/diced, leave some for garnish for rim of cup)

Set aside about 3/4 cup of fruit for fruit water. Pour about 1/2 cup of brandy over the remaining fruit, mix well; add 1-2 spoonful(s) of brandy fruit to each Tropical Sangria drink!

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