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Tropical Summer Sangria

Let me tell you about our Tropical Summer Sangria—it’s the perfect summer drink. It blends sparkling Moscato with Smirnoff mango vodka, adding a sweet, fruity twist. Mixed with fresh orange juice, pineapple, strawberries, and oranges, this sangria captures the essence of summer in every sip. It’s a refreshing choice that keeps customers coming back for more, especially on those warm, sunny days. Chilled to perfection, it mixes fruit flavors that everyone seems to love.

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tropical sangria

Tropical Summer Sangria

Prep Time: 15 minutes
No ratings yet
Course: Drinks
Cuisine: Spanish
Keyword: Sangria, tropical
Servings: 8
Author: Paul Kushner
Enjoy our Tropical Summer Sangria recipe. Try it today for a refreshing treat.



  • 1 bottle 750 ml of sparkling Moscato
  • 1 cup Smirnoff mango vodka
  • 1 cup orange juice
  • 2 cups pineapple chopped
  • 2 cups strawberries halved
  • 2 oranges slice


  • Prepare the Fruit:
  • Wash the strawberries and halve them.
  • Peel the pineapple, remove the core, and chop it into bite-sized pieces.
  • Slice the oranges into thin rounds.
  • Combine Ingredients:
  • In a large pitcher, add the chopped pineapple, halved strawberries, and sliced oranges.
  • Add Liquids:
  • Pour the Smirnoff mango vodka over the fruits.
  • Add the orange juice and gently stir to mix the flavors.
  • Add Sparkling Moscato:
  • Slowly pour the sparkling Moscato over the fruit mixture to keep as much fizz as possible.
  • Chill:
  • Cover the pitcher and refrigerate for at least 2-4 hours to allow the flavors to meld together. The longer it sits, the more the flavors will develop.
  • Serve:
  • Serve the sangria over ice in glasses, making sure to get some of the fruit into each glass.
  • Optionally, garnish with additional fruit slices or a sprig of mint for an extra touch of freshness.
Tried this recipe?Leave a comment and let us know how it was!
Tropical Summer Sangria
See also  Strawberry Balsamic Margarita
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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