Tropical Sangria

In DC, August is usually a beast. A muggy, hot, sweaty beast. We thought we had dodged a bullet this year, since this August was actually really mild and pleasant. But we were wrong. August just waited a month. August found us. This first week of September has really just been August: hot and humid. So we could mope around in the heat, miserable. Or we could drink some Sangria – with a twist inspired by the tropics. Yeah, that second one. Drink some Sangria! – Andrew



Illustration by Shauna Lynn for Oh So Beautiful Paper

Tropical Sangria

1 Bottle Dry Red Wine
1 Cup Aged Rum
1 Cup Watermelon Juice
1/2 Cup Lime Juice
1/2 Cup Falernum
1/4 Cup Allspice Dram
2 Cups Pineapple, Diced
2 Limes, Sliced

Combine all those ingredients in a pitcher. Let it sit overnight in the refrigerator so the flavors meld. Serve over ice and enjoy!


It’s hard to go wrong with Sangria – wine, a bit of liquor, some fruit and you’ve got a Sangria – but I particularly love this one. It’s deep and rich, a little bit funkier than a Sangria fortified with brandy. It’s sweet and tart and a bit spicy. It’s summery and enormously refreshing on a hot day.


I got the idea for this when we made our Rosé Sangria last month. What about a Caribbean-themed Sangria, with a bit of a tropical touch? So this was born: rum instead of brandy, some tropical fruit and Caribbean liqueurs, a Tiki-like fantasy version of a Sangria that might have been cooked up in a pirate’s kitchen. Ok, so that last bit was pretty dorky. I don’t care. This is delicious. Give it a try.

Photo Credits: Nole Garey for Oh So Beautiful Paper