Puerto Rican Sangria

Sangria
Jeremy Samuelson / Getty Images
  • 15 mins
  • Prep: 15 mins,
  • Cook: 0 mins
  • Yield: 1 Pitcher (serves 12)
Ratings (8)

A summer party isn't really a summer party without sangria, but the cocktail has its place all year long. It's a wine punch that's popular in Puerto Rico and the Caribbean, and all over the world as well. Several variations have evolved over the years, often influenced by the regions in which the beverage is being made, but sangria typically consists of wine, fresh fruit, a small amount of liquor spirits, a sweetener and sometimes carbonated water.

This sangria recipe is a variation from the island of Puerto Rico. A nice rosé wine works best, along with some Puerto Rican rum. You can easily make this recipe your own by adjusting the amount of wine, juice or rum to suit your tastes, or by making other substitutions. This is sangria, after all, so experiment and have fun with it. 

What You'll Need

  • 1 liter bottle of rosé wine
  • 1 cup white Puerto Rican rum
  • 1 cup freshly squeezed orange juice
  • 1 cup freshly squeezed pineapple juice
  • 1/2 cup freshly squeezed lemon juice
  • 1 cup sugar

How to Make It

  1. Combine the wine, rum, orange juice, pineapple juice, lemon juice and sugar in a large glass pitcher. Stir well. 
  2. Place the pitcher in the refrigerator and chill until you're ready to serve, but for at least 1 hour. 

Tips and Variations 

  • This recipe calls for freshly squeezed fruit juices for a reason — they taste better and they're often healthier. But if you don't have time to squeeze your own oranges, pineapples and lemons, you can certainly purchase your juices ready-made from the market without sacrificing too much quality. 
  • If you do squeeze your own juice from fresh fruit, save some of the orange or lemon peel for a nice garnish.
  • Another version of sangria calls for red wine, brandy and apple chunks. This might be appropriate for a winter get-together. 
  • Some sangria aficionados recommend refrigerating your cocktail mix up to four hours if you're including chunks of fruit. You'll want to give the wine time to absorb the flavors of the fruits.  
  • If you add carbonated water or club soda, do it at the last minute before serving and give the sangria just a quick, brief stir. You don't want it to go flat in the refrigerator. 
  • You don't have to break the bank purchasing an excellent wine for using in sangria, but avoid any that are bargain-basement cheap. The rum and fruit will steal from an excellent vintage so the extra money spent would be wasted, but this doesn't mean the liquor and fruit will camouflage a wine that was never good to begin with.