Summer Sangria with Rum


After trying several different recipes, we determined that we like our sangria made with rum instead of brandy. Our standard recipe is:

  • 8 oz. wine
  • 4 oz. triple sec
  • 2 oz. rum
  • 2 oz. orange juice
  • 2 oz. sweetened lemon juice

Add fresh fruit if you are feeling fancy. Served over ice, this recipe yields four (smallish) glasses.

As you might expect, a dry red wine like Spanish tempranillo produces a different result than a pinot noir, but the choice of rum also makes a difference to the taste. We made a batch of sangria without the rum and then tested it with Pyrat, Myers’s, 10 Cane, Shellback, and Bacardi Gold and White.

The Bacardi White was the clear loser, producing a harsh and flavorless result. Pyrat and 10 Cane were acceptable; Pyrat brought a hint of orange while 10 Cane bumped up the sweetness. Shellback and Bacardi Gold were even better; with Shellback offering vanilla notes and Bacardi Gold harmonizing smoothly with the other ingredients. More about Myers’s rum in my next post.

Published by J Reilly

I've been writing the Boozy Lifestyle blog since 2014 and recently expanded upon it to create my new book, Boozy Lifestyle: Elevate The Everyday With Booze As Your Muse. The book is a collection of stories celebrating and inspiring everyday life with entertaining tales of wine, food, booze, travel, and family, and including over 50 food and drink recipes. Visit me on Twitter at J Reilly@Boozy_Lifestyle or

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