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Fruity, bold and perfect for sharing, this rum punch sangria is your new go-to party drink. With fresh citrus, maraschino cherries and a splash of rum mixed into red wine, it’s a vibrant and refreshing twist on traditional sangria. The cinnamon stick adds just the right hint of warmth, and everything soaks together beautifully as it chills. Whether you’re hosting a summer gathering or just want something fun and flavorful to sip, this sangria checks all the boxes.
Rum punch sangria blends red wine, rum, citrus, cherries, and cinnamon together for a bold, fruity drink that’s absolutely perfect for parties or casual get-togethers.
Also try a rainbow sherbet mimosa or maple apple whiskey sour. Or maybe you’d prefer a watermelon gin tonic or watermelon jalapeno margarita.
Why You’ll Love It
Easy to make: Just mix, chill and serve.
Bold and fruity: Packed with citrus, cherries and wine.
Perfect for entertaining: A great make-ahead cocktail for parties.
Customizable: Easy to adjust with your favorite fruit or wine.
Big flavor, minimal effort: A little prep goes a long way.
Rumgria Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Oranges: Add sweetness, juiciness and bright citrus flavor.
Limes: Provide tartness and balance the sweetness.
Maraschino cherries: Bring color and a pop of sweetness.
Cinnamon stick: Adds warmth and depth as it infuses.
Light rum: Gives the sangria a tropical punch and smooth finish.
Orange juice: Enhances the citrusy base.
Lime juice: Boosts the tanginess and freshness.
Red wine: Pinot Noir offers fruity undertones that blend well with the other ingredients.
Granulated sugar: Sweetens the mix and balances the acidity.
How to Make Rum Sangria Punch Cocktails
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Fill the pitcher: Add sliced fruit, cherries and cinnamon stick.
Pour in liquids: Add rum, orange juice, lime juice and red wine.
Sweeten: Add sugar and stir gently to combine.
Chill: Refrigerate for at least 2 hours or overnight.
Serve: Stir again and pour over ice with fruit garnish.
Substitutions and Variations
Use white wine: Swap red wine for white or rosé for a lighter version.
Add other fruits: Try pineapple, peaches or apples.
Make it fizzy: Top with sparkling water or ginger ale before serving.
Skip the rum: Omit it for a lower-alcohol version.
Serving Suggestions
With savory bites: Enjoy marinated olives with feta, million dollar deviled eggs or perhaps an antipasto board with your sangria.
With something sweet: Pair it with orange bars, hummingbird cupcakes or blueberry pie cookies.
How to Store Red Sangria with Rum
Store: Keep leftovers in an airtight container in the refrigerator and use within 3 days.
Freeze: I don’t recommend you freeze this.
Top Tips
Let it chill long enough: The longer it rests, the better the flavors combine.
Stir before serving: This ensures the sugar and juices are fully mixed.
Use a fruit-forward wine: Choose something smooth and not too tannic.
Slice fruit thinly: It helps infuse more flavor into the drink.
Taste and adjust: Add more sugar or juice if needed before serving.
Rum Sangria Punch FAQs
Unlike with some recipes, a pitcher of red sangria gets richer in flavor the longer you let it sit. Make it a day ahead and let it sit overnight for a rich, smooth flavor. It’s best to stir this cocktail just before serving to ensure all the ingredients are well combined and the sugar hasn’t sunk to the bottom.
You could serve it in wine glasses but if you love this seasonal summer drink you might prefer to invest in a sangria pitcher and glass set which also comes with a stirring stick. That way you earn 5 stars for presentation as well as flavor!
Sangria’s history goes back a century or so to ‘sangaree’, a cocktail served in the Caribbean. After that it arrived in North America and was popular until Prohibition. It regained popularity again in the 1940s, mainly in Spanish and Latin restaurants. ‘Sangaree’ was served hot or cold, but sangria is typically served with ice. Fruits like nectarine, peach, berries, pear, apple, lime, or pineapple can go into sangria traditionally. Orange juice and sugar are the traditional sweeteners. Rioja is the typical wine used, although I love it with Pinot Noir. Some sangria recipes call for brandy rather than rum.
Easy Red Sangria Recipe with Rum
Rum Punch Sangria
Equipment
- Pitcher Large
- Cocktail Spoon
Ingredients
- 2 oranges, sliced, I used a mixture of Navel and Cara Cara
- 3 limes, sliced
- ½ Cup maraschino cherries, drained
- 1 Stick cinnamon
- ½ Cup light rum
- ½ Cup orange juice
- ½ Cup lime juice
- 1 Bottle red wine, 25-Ounce, I used Pinot Noir
- ½ Cup granulated sugar
Instructions
- Fill a large pitcher with sliced oranges, limes, cherries, and cinnamon. Pour rum, orange juice, and lime juice over the fruit and cinnamon.
- Add the wine then the white sugar.
- Carefully stir the sangria in the pitcher. Refrigerate for 2 hours or overnight. The longer the sangria sits, the more infused and flavorful it becomes.
- Just before serving, give the sangria another stir to make sure all of the sugar is dissolved.
- To serve, pour in a glass, garnished with sliced fruit, over ice.
Notes
Stir before serving: This ensures the sugar and juices are fully mixed.
Use a fruit-forward wine: Choose something smooth and not too tannic.
Slice fruit thinly: It helps infuse more flavor into the drink.
Taste and adjust: Add more sugar or juice if needed before serving.
Nutrition
Rum punch sangria is a colorful, fruit-packed drink that’s just right for warm-weather gatherings or easy weekends at home. The mix of red wine, rum, citrus and cinnamon gives it great depth, while maraschino cherries add sweetness and fun. Pinot Noir fruit sangria is a drink that looks beautiful in a pitcher and tastes even better after it chills. Whether you’re hosting friends or enjoying it on your patio, this flavorful sangria brings big flavor with very little effort.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Love that I can make a whole pitcher!