Lemon Vanilla Buckwheat Pancakes with Blackberry Syrup

Zesty gluten-free Lemon Vanilla Buckwheat Pancakes are topped with a homemade Blackberry Syrup in this easy recipe that’s sure to be a hit with the entire family. They’re perfect for special occasions but just as perfect for a lazy Sunday morning!

A stack of Lemon Vanilla Buckwheat Pancakes topped with a homemade blackberry syrup.
This post is sponsored by Sonoma Syrup Co. As always, I only promote brands and products that I’m actually in love with! Thank you for continuing to support the folks that make CaliGirl Cooking possible <3

Are you ready for an utterly delicious, flavor-packed breakfast that’s as easy as pie to whip up?? I hope so, because today I’m sharing a recipe for Lemon Vanilla Buckwheat Pancakes with Blackberry Syrup and it is going to knock. your. socks. off.

I’m so thrilled to once again be partnering with my friends at Sonoma Syrup Co. to bring you some tasty recipes throughout the year. If you haven’t yet tried their syrups, extracts and sauces, it’s simply a must! Their products are made with all-natural ingredients and can be used in a multitude of ways. For example, I’ve used them in cocktails like this Chico Cocktail and this Spiked Lavender Lemonade, non-alcoholic beverages like this Pomegranate Soda Ice Cream Float and this Honey Citrus Detox Elixir, and let’s not forget all the baked goods. I’ve used them to make donuts, Bundt cakes, coffee cakes and more!

When they asked me to create another special treat just in time for Mother’s Day, I knew a recipe that would take brunch to the next level would be just the thing. I mean, isn’t Mother’s Day just one of those holidays where brunching is non-negotiable? I mean, I’ve only been at this mom thing for a couple of years, but it sounds pretty perfect to me.

Side view of a fluffy stack of Lemon Vanilla Buckwheat Pancakes topped with a chunky blackberry syrup.

So, what makes these pancakes so special?

Well, let me tell you.

First off, you know I’m the last one to foray into the gluten-free baking world, but when there’s a tasty alternative like buckwheat flour involved, you don’t even miss the other stuff! Add some protein-packed almond meal and these pancakes have just gone from simply gluten-free to straight up POWER pancakes.

But we’re not stopping there. That’s right, we’re also adding in my favorite Meyer Lemon Infused Simple Syrup, some lemon zest AND a healthy serving of Sonoma Syrup’s Vanilla Bean Extract Crush (which – in case you were wondering – is basically vanilla extract on steroids with real vanilla bean seeds mixed in).

Do you see what I’m getting at here? These pancakes are seriously next-level.

Shall we keep it going? Let’s talk about this Blackberry Syrup. Super simple, super tasty, and the perfect contrast to those lemony pancakes. There are only three ingredients – two of which you most likely already have in your pantry – and it’s basically a “set-it-and-forget-it” deal. I love the chunkiness of this fresh syrup – the macerated blackberries add a whole other dimension to an already tasty dish.

Overhead view of Lemon Vanilla Buckwheat Pancakes topped with a homemade blackberry syrup.

I love how these pancakes taste full-bodied and earthy, yet they’re actually quite tender and refreshing with all of the lemony vibes. The Blackberry Syrup might as well be the cherry on top – the robust tartness is the perfect contrast – and you may just end up making a second batch to drizzle on top of a bowl of vanilla ice cream.

I’ll venture to guess that any mom would be more than happy to wake up to a big stack of Lemon Vanilla Buckwheat Pancakes drizzled with Blackberry Syrup on Mother’s Day. It’s the perfect way to say thanks for being the amazing woman she is. In fact, if anyone wants to drop a hint to my hubby, I’d be ever so grateful 😉

A stack of Lemon Vanilla Buckwheat Pancakes with Blackberry Syrup with a big wedge cut out of them.

Lemon Vanilla Buckwheat Pancakes with Blackberry Syrup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Zesty gluten-free Lemon Vanilla Buckwheat Pancakes are topped with a homemade Blackberry Syrup in this easy recipe that’s sure to be a hit with the entire family. They’re perfect for special occasions but just as perfect for a lazy Sunday morning!

Course: Breakfast
Keyword: breakfast, brunch, gluten-free, lemon, Mother's Day, pancakes
Servings: 4 people
Calories: 260 kcal
Author: CaliGirl Cooking
Ingredients
For the pancakes:
  • 3/4 cup buckwheat flour
  • 1/2 cup almond meal
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons Sonoma Syrup Co. Meyer Lemon Infused Simple Syrup
  • 1 teaspoon fresh lemon juice
  • 1 egg
  • 1 cup milk of your choice
  • 1 teaspoon Sonoma Syrup Co. Vanilla Bean Extract Crush
  • 2 teaspoons lemon zest
  • Butter for griddle
For the syrup:
  • 12 ounces fresh blackberries
  • 1/3 cup water
  • 2 teaspoons corn starch
  • 2 tablespoons maple syrup
Instructions
  1. In a small bowl, whisk together the buckwheat flour, almond meal, baking powder, baking soda and salt. 

  2. In a medium bowl, whisk together the lemon syrup, lemon juice, egg, milk and vanilla extract. Add the dry ingredients and stir until combined. Stir in the lemon zest. 

  3. Heat a griddle or large pan on the stove over medium heat. Add a small pat of butter – just enough to “grease” whatever pan you’re using. Once the griddle or pan is hot, use a 1/3 cup measuring scoop to scoop the batter onto the pan. Fit as many as you can on at once, but don’t overcrowd it. You need room to flip!

  4. Once the batter in the pan starts bubbling and setting up around the edges, flip the pancakes and cook a couple more minutes, until golden. Place on a baking sheet fitted with a rack (or directly on the oven rack) to keep warm while you cook the rest and make the syrup. Continue this process until all of the batter is used up.

  5. In a small saucepan, combine all syrup ingredients and bring to a heavy simmer. Continue cooking, stirring occasionally, until the blackberries begin to break down and the mixture has reduced and become thicker (more syrupy) in consistency. Drizzle over pancakes to serve. 

Taste of the Tropics Li Hing Mango Margarita

A tasty Hawaiian treat – sweet and salty li hing mango – makes this margarita recipe a cut above any other. It’s festive and bright both in flavor and color and is sure to be the talk of the town at your next fiesta!

This Li Hing Mango Margarita makes a beautiful cocktail out of a classic Hawaiian snack. It's sweet, salty and tangy all in one! #margaritaweek #margaritarecipes #lihingrecipes

Boy, do I have a great cocktail recipe for you today! It’s just the right amount of sweet, salty and tangy and looks as beautiful as it tastes. This Li Hing Mango Margarita is sure to knock your socks off.

I’m so excited to be participating in Hola Jalapeño’s fourth annual #margaritaweek today. With Cinco de Mayo and lots of fun summer festivities right around the corner, it couldn’t come at a better time! I’ve already been drooling over all of the #margaritaweek recipes of years past, and this year I’m so excited to contribute my own.

If you’ve never had the pleasure of enjoying li hing mango, you’re in for a treat. I typically only snack on it whenever we’re in Hawaii, but it’s also sooo easy to make on your own as long as you have two ingredients on hand: a deliciously ripe fresh mango and li hing mui powder!

This Li Hing Mango Margarita makes a beautiful cocktail out of a classic Hawaiian snack. It's sweet, salty and tangy all in one! #margaritaweek #margaritarecipes #lihingrecipes

But wait, I know what you’re thinking: What the heck is li hing mui powder? Well, let me tell you.

What is li hing mui?

In a nutshell, li hing mui is a dried Asian plum, and the powder is simply these same plums ground into a fine dust. It’s quite popular in the Hawaiian islands, most often used to give a salty twist to sour gummies or dusted over fresh or dried tropical fruit. The third most popular use of li hing mui? You guessed it – in cocktails!

While you may be able to find li hing mui powder at a good Asian grocery store, I’ve found that simply ordering it via Amazon Prime is the most surefire way to get a hold of it, and it lasts forever because just a little bit goes a long way. You can find my favorite li hing mui powder here[affiliate link]

How to Make a Li Hing Mango Margarita

Aside from the li hing powder and mango, this recipe very closely mirrors a typical margarita recipe. You’ll need both fresh mango (for garnish) and mango juice (for the cocktail), but other than that we’re looking at the usual suspects: tequila, orange liqueur and limes.

Now, before we get into the actual cocktail-making, we need to prep our glasses. Since the li hing powder is already a tad salty, I decided to rim my margarita glass with a combo of lime juice, sugar and that bright red salty stuff. I simply ran a lime wedge around the rim of my glass, and then dipped it in the sugar-li hing power mixture. Then you’ll want to load up your glass with ice to make sure your margarita is nice and frosty as soon as it’s poured.

Once that’s done, we can get into the good stuff. We’re going to throw our tequila, mango juice, orange liqueur and some more li hing powder into a cocktail shaker with more ice, and give it a good rattle or two. After that, simply strain into your prepared glass, garnish with a lime wheel and mango wedge and, voila, you’re ready to sip on the tastiest margarita in town.

This Li Hing Mango Margarita makes a beautiful cocktail out of a classic Hawaiian snack. It's sweet, salty and tangy all in one! #margaritaweek #margaritarecipes #lihingrecipes

You can check out all of the official #margaritaweek recipes here (and be sure to check back, because new recipes will be posted all week!), but I’ve also gone ahead and put together my own little margarita recipe roundup from here on the site. If nothing else, I hope it inspires you to get in the kitchen and whip up your own favorite margarita (or two) this weekend!

More Margarita Recipes to Try

If you prefer your margie blended rather than on the rocks, give these Frozen Watermelon Peach Margaritas a shot!

If you’re into margaritas in the neon color family, this bright pink Prickly Pear Margarita is definitely one for you.

Looking for something different that will bring out your newfound taste for mezcal? You’ll want to try these Smoky Pickled Strawberry Margaritas.

A great wintertime margie? This Pomegranate Margarita fits the bill!

This Li Hing Pineapple Margarita is for you if you want to try li hing with alllll the tropical fruits.

Get it while you can: this Blood Orange Margarita always speaks to me when I can find those elusive blood oranges!

More pineapple with a shot of extra acidity – If you’re a fan of grapefruit, you’ve got to try these Pineapple Pummelo Margaritas!

This Li Hing Mango Margarita makes a beautiful cocktail out of a classic Hawaiian snack. It's sweet, salty and tangy all in one! #margaritaweek #margaritarecipes #lihingrecipes

Taste of the Tropics Li Hing Mango Margarita
Prep Time
10 mins
Total Time
10 mins
 

A tasty Hawaiian treat – sweet and salty li hing mango – makes this margarita recipe a cut above any other. It’s festive and bright both in flavor and color and is sure to be the talk of the town at your next fiesta!

Course: Drinks
Keyword: cocktails, drinks, Hawaiian, mango, margarita, tequila
Servings: 1 drink
Calories: 309 kcal
Author: CaliGirl Cooking
Ingredients
For the rim:
  • 1 tablespoon sugar
  • 1/4 teaspoon li hing mui powder
  • 1 lime wedge
For the cocktail:
  • 1 1/2 ounces white tequila
  • 1/2 ounce orange liqueur (Triple Sec or Cointreau)
  • Juice of 1-2 limes (depending on how tart you like your margie)
  • 2 ounces mango juice
  • 1/4 teaspoon li hing mui powder
To garnish:
  • Lime wheel
  • Mango slice
  • Cocktail pick
Instructions
  1. In a small bowl or ramekin, mix together the sugar and li hing mui powder for the rim. Once mixed, pour onto a small round plate in a circle the size of the rim of your glass.

  2. Take the lime wedge and run it along the rim of whatever glass you are using, then dip the rim in the sugar-li hing powder mixture. Add ice to fill the glass and set aside.

  3. In a cocktail shaker halfway filled with ice, add the tequila, orange liqueur, lime juice, mango juice and li hing mui powder. Seal tightly and shake vigorously for about 15 seconds, then strain into your prepared glass.

  4. Slide the lime wheel and mango slice onto the cocktail pick and use it to garnish your drink, then enjoy!

2018 Holiday Gift Guide for the Foodie in Your Life

The best holiday gift guide for the foodie in your life. There are gifts for every budget and men and women alike. Stay tuned for more gift guides in the coming week!

The ultimate holiday gift guide for any foodie in your life. There's something for every budget and so many Black Friday deals!
*This post contains affiliate links.

It’s that time of year again! Thanksgiving is upon us, which means Black Friday is right around the corner and, I don’t know about you, but holiday shopping is already on my mind. I have been getting a lot of questions about some of my favorite products (both in life and in the kitchen) so, in this ultimate shopping season, I thought I’d bring you some gift guides featuring many of my favorite products, many of which are on sale right now (or will be on sale by Friday.)

Today’s gift guide is geared toward the foodie in your life, but I’ve also got a few more gift guides up my sleeve for the coming weeks (heads up, mamas!) Sure, you could wait until Black Friday to scoop up some of these awesome presents, but there are also some great items that could be used as hostess gifts (or just be useful in the kitchen) over the Thanksgiving holiday.

So, without further ado, here is my gift guide for the foodie in your life!

(Gifts are listed as shown in photo clockwise from top left.)

I use this professional KitchenAid stand mixer almost on the daily, and now’s a great time to invest in one with all of the great sales going on!

Call me a coffee snob, but we wouldn’t be able to live without our fresh ground coffee beans every morning. An airtight coffee canister will make such a difference in keeping your beans as fresh as can be!

A cast iron skillet is such an inexpensive yet versatile addition to your kitchen. If you know someone who loves cooking but doesn’t have one of these, get one for them ASAP!

Isn’t this just the cutest little bread box you ever did see? I’d love one for my kitchen counter!

I finally jumped on the Instant Pot train a few months ago and I’m so glad I did! These things are game-changers, especially for busy families that love home-cooked meals.

I’ve been trying to be a lot more conscious about waste these days and I’ve found some great products that have helped me limit the number of plastic bags I’ve been using. These reusable muslin produce bags are the perfect gift for anyone that’s trying to do the same!

If mandolines scare you as much as they do me, this multi-purpose mandoline set is the perfect addition to your kitchen.

If I had any more room for another kitchen device, you can bet I’d be investing in an air fryer. Healthy frying? Right up my alley!

Isn’t this owl spoon rest just the cutest thing you ever did see? The perfect Secret Santa gift!

In keeping with my mission to reduce my usage of plastic bags, I recently invested in some of these Stasher bags and can’t wait to grow my collection! Plus, I love that they can go in the microwave, dishwasher, etc.

My bamboo cutting board is BASICALLY the only cutting board I use in the kitchen. I couldn’t live without it!

The Dutch oven is another kitchen item every foodie needs in his or her kitchen. And there are so many great colors, how can you resist?

My BBQ-loving hubby loves this vacuum sealer I got him a couple of years ago. We can buy all the great, big packs of meat at Costco and keep everything nice and sealed up in the freezer. It’s also great for marinating!

Finally, who can resist a good cheese board? I love that you can write on this AND that it comes with the appropriate knives. Holiday entertaining at its best!

So, what did I miss? Are there any holiday gifts you can’t wait to get for the foodie in your life? Let me know in the comments below!

Red Wine Roast Chicken with Grapes and Herbs

This Red Wine Roast Chicken with Grapes and Herbs is simple to make yet full of flavor. It’s the perfect entrée for your holiday gatherings and showcases some of the season’s best ingredients.

This Red Wine Roast Chicken with Grapes and Herbs is an easy, showstopper entree for fall dinners or holiday entertaining.
Silas Fallstich
www.fullframefotos.us

With all of the craziness of the holidays, it’s often easier to get caught up in the hustle and bustle of things than it is to slow down and take time for what this time of year is really about – spending quality time with family and friends. In this season of life where I feel like there are never enough hours in the day, I find myself craving these types of moments more than ever. That’s why, when some of my favorite ladies in the food, wine and entertaining industries decided to get together for a Fall Harvest Feast, I quickly agreed to participate – and brought this Red Wine Roast Chicken with Grapes and Herbs as the dinner’s centerpiece. It was almost like Friendsgiving came early and I’m so excited to share all of the details (including this roast chicken recipe!) with you today.

I’m going to make a general assumption here, and that assumption is that many of you feel intimidated about roasting large cuts of meat or whole birds. Am I right? I mean, I was once in the same boat. But I’m a firm believer that practice makes perfect and, let me tell you, I have practiced and practiced roasting chicken and – no brag – have pretty much perfected a super simple recipe for you.

This Red Wine Roast Chicken with Grapes and Herbs is an easy, showstopper entree for fall dinners or holiday entertaining.
Silas Fallstich
www.fullframefotos.us

You may remember that a while back I posted a similar recipe – this Champagne Roast Chicken with Grapes and Shallots – as a great show-stopper for any dinner party (or weeknight meal, for that matter.) Well, this is ALMOST the same recipe, but with a few autumn-inspired tweaks that make it perfect for any gathering you may be hosting in the next couple of months.

And yes, it is so easy. Aside from spending maybe 10 minutes prepping the bird and one flip about 15 minutes into roasting, it’s basically a “set it and forget it” recipe, so you can spend that quality time with all of your loved ones. It also looks quite stunning in its finished form, so if you’re looking for a dinner dish that will add that festive feel to your table, this Red Wine Roast Chicken is it!

But enough about my chicken, I want to tell you a little bit about the dinner itself! First off, the location and one other very important component of any harvest dinner – the wine! We were lucky enough to go back to the beautiful Folded Hills, a winery and farmstead about 30 minutes up the coast from Santa Barbara. If you want to learn more about them, I wrote an entire post about it here. Long story short, if you’re looking for friendly faces, delicious wines, the best chocolate chip cookies and cute little farm critters, be sure to plan a stop here the next time you’re cruising the 101.

This Red Wine Roast Chicken with Grapes and Herbs is an easy, showstopper entree for fall dinners or holiday entertaining.
Silas Fallstich
www.fullframefotos.us

And then, of course, I can’t leave out all of the other wonderful ladies who contributed their talents to this gorgeous feast. The table was set and styled by the lovely Viktoriya of Fold Santa Barbara, who makes beautiful linens both for retail and special events.

This Red Wine Roast Chicken with Grapes and Herbs is an easy, showstopper entree for fall dinners or holiday entertaining.
Silas Fallstich
www.fullframefotos.us

My girl Becky from Baking the Goods contributed a Fall Harvest Grazing Board and the tastiest Spiced Up Grape Apple Pie. Be sure to check out her blog for some of the best baking recipes around!

Spiced Up Apple Grape Pie from BakingtheGoods.com is the perfect holiday dessert!
Silas Fallstich
www.fullframefotos.us

Denisse (aka Le Petit Chef Santa Barbara) added a stunning Root Vegetable Gratin that was absolutely devoured. And can you believe blogging isn’t even her full-time gig? When she’s not blogging (or slinging donuts with her husband), Denisse is a private chef in and around SB. Did I mention she’s also extremely well-versed in vegan and other special diet cooking?

This Root Vegetable Gratin from LePetitChefSantaBarbara.com is the perfect autumn side dish for fall entertaining.
Silas Fallstich
www.fullframefotos.us

Wine pairings and a mouth-watering Roasted Squash Salad with Warm Cider Vinaigrette were provided by my dear friend Hana-Lee of Wander and Wine. If you’re looking for all things wine- and travel-related, you definitely don’t want to miss out on her blog.

This Acorn Squash Salad with Warm Apple Cider Vinaigrette is another perfect side dish for fall entertaining.
Silas Fallstich
www.fullframefotos.us

Finally, I can’t leave out our very talented photographer, Silas Fallstich (aka Full Frame Fotos). If you live in Santa Barbara (or anywhere nearby), chances are you’ve seen Silas’ work. It’s featured in many of our local publications on a regular basis and we were so grateful to have such talent capturing our lovely day. We have him to thank for all of these gorgeous photos!

This Red Wine Roast Chicken with Grapes and Herbs is an easy, showstopper entree for fall dinners or holiday entertaining.
Silas Fallstich
www.fullframefotos.us

Sure, we call this “work” – and it is – but it’s days like these that make all of those hours in the kitchen, behind the camera, typing on the computer and with our arms elbow-deep in dirty dishwater completely worth it. If there’s one thing I’ve taken away from this line of work, it’s that every blogger, entrepreneur or creative truly wants to help and support one another. Forget competition, we’re all in this together. And as we inch closer and closer to the ultimate day of gratitude, I have to say I’m so thankful for each and every one of these folks I’ve met along the way and the support structure we’ve built around one another.

A lovely Harvest Dinner at Folded Hills Winery and Farmstead in Santa Barbara, CA.
Silas Fallstich
www.fullframefotos.us

Here’s to a season of gratitude, thoughtfulness, positivity and support!

Red Wine Roast Chicken with Grapes and Herbs
Prep Time
10 mins
Cook Time
1 hr 30 mins
Resting Time
10 mins
Total Time
1 hr 40 mins
 

This Red Wine Roast Chicken with Grapes and Herbs is simple to make yet full of flavor. It’s the perfect entrée for your holiday gatherings and showcases some of the season’s best ingredients.

Course: Main Course
Keyword: chicken, entertaining, entree, main course, protein
Servings: 6 people
Calories: 287 kcal
Author: CaliGirl Cooking
Ingredients
  • 1 approximately 5-pound whole chicken
  • 1 cup red wine
  • Salt and pepper
  • 2 sprigs each fresh rosemary, sage and thyme, plus additional for garnish
  • 1 pound seedless red grapes
  • 2 large shallots, peeled and quartered
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.

  2. Remove innards from chicken and rinse with cold water. Let drain in a large colander for 2 minutes.

  3. Pat chicken dry and place in roasting pan, breast side down. Pour red wine all over and inside the chicken. Season with salt and pepper.

  4. Stuff the fresh herbs inside the chicken. 

  5. Place chicken in oven and turn down heat to 350 degrees Fahrenheit. Roast, uncovered, for 15 minutes.

  6. Remove chicken from oven and, using tongs or wooden spoons, flip chicken over so that the breast side is now facing up.

  7. Return to oven and continue cooking until a meat thermometer inserted into the thigh reads 160 degrees Fahrenheit. Start checking the temperature after about an hour and a half. For the last 10-15 minutes of cooking, add shallots and grapes to bottom of roasting pan.

  8. Once meat thermometer reads 160 degrees Fahrenheit, remove from oven. Transfer grapes and shallots to a serving platter first, and then transfer chicken so it sits in the middle of the grapes and shallots. Garnish with additional fresh herbs. Use a carving fork and knife to serve.

The Most Refreshing Tropical Sangria

A unique, refreshing tropical sangria featuring some of the best flavors of the islands. Pineapple, mango, white wine and RUM all come together in a delicious drink that’s fit for a crowd.

A refreshing, make-ahead Tropical Sangria to feed a crowd!

Okay, I just want to start off by saying I am completely aware that this is the second tropical recipe I’ve posted in a row, but I don’t think you’ll blame me once you see what I have in store for you. This refreshing Tropical Sangria was inspired by our trip to Hawaii a couple of weeks ago, and I have to say it is one of the best sangrias I’ve tasted in a loooooong time.

If you think about it, it’s pretty amazing that there aren’t more recipes for Tropical Sangria out there in the world. I saw it on the menu of the pool bar at the condos we stayed at on Oahu and, although I never got a chance to try that one (well, I had the chance, the mai tai I had from them was just enough to discourage me from trying any more of their mixed drinks), I knew I wanted to try and make my own – and undoubtedly better – version as soon as we got home.

Mix up a pitcher of this refreshing Tropical Sangria before your Labor Day get-together!

If we’re thinking “tropical,” of course we’re going to go with a white wine base. And we’re not talking chardonnay – this white wine needs to be crisp, refreshing, herbaceous and, yes, tropical. I went for a Sauvignon Blanc, but a Pinot Grigio would be great as well.

The next step is to find the most tropical fruit that you can. Pineapple and mango always seem to be a safe bet here on the mainland, but you could also incorporate things like passion fruit, guava or even lychee if you can find them.

Now, I don’t know about you, but I like my sangria to be a little more “high octane” than just your average bottle of wine. And don’t even talk to me about adding any sort of soda water. I think it just waters things down wayyyyyy too much, especially since our Tropical Sangria is going to be served over plenty of ice. This is where the rum comes in! I mean, come on, there’s no liquor that’s quite more tropical than that.

Finally, there are a couple of other not-so-secret ingredients that really seal the deal, and they’re ingredients you’ll find in many of your favorite tiki drinks. We’re talking orange curacao and orgeat. Sure, you could leave them out, but I love the extra dimension they give the drink and they truly do make it taste much more tropical.

A great batch cocktail, this Tropical Sangria is perfect for your next cocktail party.

One thing I love about this drink (aside from how tasty it is) is that, unlike many other cocktails, this makes a huge batch. In other words, it’s perfect for a party! I recommend mixing it up in a pitcher in advance and getting the sangria nice and chilled – sans ice – until you’re ready to serve. When it comes time for your guests to whet their whistles, just scoop the ice into the individual glasses and pour the sangria over it. Don’t forget to scoop out some of the fruit into each glass! That booze-infused juiciness is the best part.

A glass of refreshing, boozy Tropical Sangria is just the cocktail you need for your next party.

If you ask me, this Tropical Sangria is the perfect drink for your long Labor Day weekend. No matter where you find yourself, everyone can use a little island flavor in their life, right?

The Most Refreshing Tropical Sangria
Prep Time
5 mins
Refrigerator time
30 mins
 

A unique, refreshing tropical sangria featuring some of the best flavors of the islands. Pineapple, mango, white wine and RUM all come together in a delicious drink that’s fit for a crowd.

Course: Drinks
Keyword: batch drink, cocktails, drinks, entertaining, mango, pineapple, rum, sangria, tropical, white wine
Servings: 8 people
Calories: 335 kcal
Author: CaliGirl Cooking
Ingredients
  • 2 cups cubed mango
  • 1 whole pineapple, cut into wheels and cored
  • 2 750mL bottles white wine (I recommend Sauvignon Blanc or Pinot Grigio)
  • 3/4 cup rum
  • 1/2 cup orange curacao
  • 1/2 cup orgeat
Instructions
  1. Place mango and pineapple in the bottom of a large pitcher. 

  2. Pour all other ingredients into pitcher and stir.

  3. Refrigerate until ready to serve (I recommend at least 30 minutes.)

  4. Pour into individual wine glasses filled with ice to serve. Be sure to scoop in some of the fruit!