Rum Punch Sangria

5 from 3 votes

This rum punch sangria combines red wine, rum and citrus for a bold, fruity cocktail that’s easy to prep ahead of time. It’s perfect for entertaining or relaxing with friends. Serve it over ice with a slice of fruit for a refreshing sip.

Prep Time5

Refrigerate2

Total Time2 5

Course: Drink

Cuisine: Spanish

Keyword: cocktail

Servings:

Author: Bella Bucchiotti

Equipment

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

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.

Nutrition

QR code

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