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A citrus-kissed sangria with a rum twist.
INGREDIENTS
Infusion
1½ Cups Siesta Key Toasted Coconut Rum
750 ml bottle of red wine of your choice (we like Merlot or Malbec)
1 Cup Florida Orange Juice
½ Cup Sugar
Per Drink
Splash of Sparkling Water
Sliced and diced seasonal fruit, about 2 Cups (we like fresh Florida oranges, apples, peaches and berries)
PREPARATION
Infusion
Slice the fruit thin or in small chunks and place in the bottom of a pitcher. Add in the Siesta Key Toasted Coconut Rum, orange juice and sugar. Chill for at least two hours, or overnight for the best results!
Per Drink
When ready to serve, mash the fruits with a spoon, then pour in the wine (mixing well). Chill and serve with the rum infused fruit. Top with a splash of cold sparkling water.
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