Lovely libations: Mango peach sangria

Mango peach sangria

Every month, my roommate and I mix up a cocktail and settle in for a few episodes of Golden Girls. It’s a chance to unwind, catch up, and build skills as amateur bartenders. Follow this ongoing series of cocktails to suit the season! Read part three, honey whiskey peach iced tea, here

Tropical sangrias are a great twist on the Spanish classic. Sangria’s already like adult juice; adding in tropical fruits makes it seem more like a blend of piña colada and wine. This mango peach sangria via Delish is super simple. Make the simple syrup ahead of time, and you can leave the ingredients to steep until you’re ready for a bevvy.



  • 1/3 cup sugar
  • 1/3 cup water
  • 1 cup Grand Marnier
  • 1 bottle Viognier
  • 1 mango, sliced
  • 2 peaches, sliced
  • 1/4 cup mint

Combine equal parts water and sugar (1/3 cup each) in a pot. Bring to a boil, stirring. The sugar should dissolve. Remove from the stove, and allow the syrup to cool. Put the syrup in a pitcher, and refrigerate. Stir in the Grand Marnier, Viognier, mango, peaches, and mint.

I would recommend letting this steep for a few hours—maximum a day. Also note, to a refined palate the wine choice likely makes a difference; to this palate, just choose a white wine that doesn’t break the bank.

Thinking of trying this recipe out? Tag me on Instagram @natalieseraf, or on Twitter @natalieseraf

Feature image | Leeroy, via StockSnap
Image 1 | Jennifer Meyering

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