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Tropical Sangria

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  • Prep 10 min
  • Total 4 hr 10 min
  • Ingredients 6
  • Servings 3
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Not so long ago I found myself in a beautiful tropical part of Mexico: Cancun, to be exact. My fiancé and I were on a much-needed vacation there for a few weeks. I had never been, so needless to say, I was exploring everything Yucatan had to offer in the food and drink department. Tropical drinks were always present and they had the most outrageous versions I’d ever had. I suppose it’s because of the fresh tropical fruit that grows everywhere. When I got home from that trip, I found myself craving mostly the tropical drinks we drank on that vacation. Here’s a little recipe for you that brings me back to the hot, lush days I spent in Yucatan.
by Nicole Presley
Updated Sep 23, 2015
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Ingredients

  • 1 mango, sliced into strips
  • 1 kiwi, cut into rounds, skin removed
  • 1 cup fresh pineapple, sliced
  • 2 shot glasses filled with Cointreau
  • 1/2 cup lemon lime soda
  • 1 bottle of chardonnay wine

Directions

  •  
    1
    Peel and cut fruit.
  •  
    2
    Place fruit in a pitcher and add in Cointreau and soda.
  •  
    3
    Mix to combine.
  •  
    4
    Pour in wine, mix, and place in the fridge for a minimum of 4 hours.
  •  
    5
    Pour into cups and enjoy!

Expert Tips

  • tip 1
    The kiwi can also be used as a garnish on the rim of the glass with the skin left on.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Not so long ago I found myself in a beautiful tropical part of Mexico: Cancun, to be exact. My fiancé and I were on a much-needed vacation there for a few weeks. I had never been, so needless to say, I was exploring everything Yucatan had to offer in the food and drink department. Tropical drinks were always present and they had the most outrageous versions I’d ever had. I suppose it’s because of the fresh tropical fruit that grows everywhere. When I got home from that trip, I found myself craving mostly the tropical drinks we drank on that vacation. Here’s a little recipe for you that brings me back to the hot, lush days I spent in Yucatan.
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