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!

Tropical Pineapple Orange Guava (POG) Float

A fun take on the ice cream shop classic, this Tropical POG Float is the perfect treat for the end of summer, or any special occasion where you need a little hint of paradise.

This Tropical Pineapple Orange Guava Float is a fun take on the ice cream parlor classic. The perfect end-of-summer no-cook treat!

Since we’re vacationing in Hawaii this week, I thought it only fitting to share my new favorite EASY ice cream recipe – the Tropical Pineapple Orange Guava (POG) Float!

To be fair, I don’t know if I can even call this a recipe because it is soooo simple to make. It only involves four ingredients, all of which you should be able to find at your average grocery store, and takes almost no time to make. There is no cooking involved, just some basic combining of ingredients – the perfect type of late summer recipe when none of us want to be spending hours in the kitchen. Move over, s’mores, I think this Tropical POG Float MAY just turn into the new favorite.

The hubby and I have long been fans of the root beer float. So much so, in fact, that we served them as a second dessert at our wedding. There’s something about that classic taste and refreshing quality that just makes you feel like a kid again – and leaves you wondering why you haven’t made such a simple dessert more often during your adult life.

Love root beer floats? Love tropical fruit? Then give this Tropical Pineapple Orange Guava (POG) Float a try!

I still love me a basic root beer float, but this Tropical Pineapple Orange Guava version may just take the top spot, at least during these warm summer months.

But before I get to the recipe, let me clear things up a bit. In Hawaii, POG juice is a huge thing – you’ll see it on the menu at many restaurants, and there are countless different brands sitting on the grocery store shelf. On the islands, however, POG usually stands for “passion orange guava” and, as much as I’d love for it to be widely available here on the mainland, it really isn’t. Three ingredients that ARE widely available here, however, are pineapples, oranges and, at least here in Cali, guava juice. So forgive me for not sticking to the script per se, but I’m pretty sure you’re not going to be disappointed.

This Tropical Pineapple Orange Guava Float takes the best tropical fruits and turns them into a simple, refreshing end-of-summer no-cook dessert.

Here’s how I constructed my very own Tropical POG Float:

  1. Get some nifty float glasses (although any old glass will do.)
  2. Add some chopped pineapple to the bottom.
  3. Top with orange sherbet.
  4. Add some easy homemade pineapple guava soda (maybe throw in a dash of rum if you’re so inclined.)
  5. Garnish with a pineapple wheel, spoon and paper umbrella.
  6. Enjoy!

I tell ya, I feel guilty even considering this a “recipe” but it is just way too good not to share.

This Tropical Pineapple Orange Guava (POG) Float will transport you to paradise. No cooking needed!

Let me know how you like it once you give it a shot, and if you know of any other great “float” concoctions, leave them in the comments below!

Tropical Pineapple Orange Guava (POG) Float
Prep Time
5 mins
 

 A fun spin on the ice cream parlor classic, full of tropical flavors like pineapple, orange and guava. The perfect end-of-summer treat!

Course: Dessert
Keyword: dessert, float, guava, ice cream, no-cook, orange, pineapple, sherbet, tropical
Servings: 2 floats
Calories: 312 kcal
Author: CaliGirl Cooking
Ingredients
  • 5 slices canned pineapple wheels, divided
  • 1 ounce pineapple syrup (the juice from the can)
  • 2 ounces guava juice
  • 3 ounces soda water
  • 4 scoops orange sherbet
Instructions
  1. Take 3 of the pineapple wheels and chop them into a small dice. Place in the bottom of your glass.

  2. Combine pineapple syrup, guava juice and soda water in a small glass, set aside. 

  3. Scoop two scoops of orange sherbet into each glass, then divide the pineapple-guava soda among the two glasses. 

  4. Garnish each glass with a pineapple wheel. Serve with a spoon and enjoy!

Tropical Pineapple Lime “Faux-mosa”

Better late than never, right?

Two tall flutes of delicious Tropical Pineapple Lime "Faux-mosas." The perfect mocktail for any special brunch!
I received compensation to create this recipe for Drizly.

I hope you don’t mind this post hitting your inbox a little late this morning, but, trust me, there’s an important story behind it. Plus, this Tropical Pineapple Lime “Faux-mosa” I created in partnership with my friends at Drizly is too good to pass up!

So, here’s the thing. This post almost didn’t happen. I recently took a part-time copyrighting job with a local company, and let’s just say it’s been a bit of a challenge for me to find a new balance between the work I have on my plate from them, my own blog work and, well, LIFE. I’ve been working some late nights and completely ignoring my husband (sorry, babe!) just to make sure I continue to uphold the standards I’ve set on myself as a an entrepreneur and also now a part-time employee.

I knew I wanted to share this Tropical Pineapple Lime “Faux-mosa” with you all at some point, and I was hoping it would be today, but I was waiting to get word from my good friends at Drizly that it was okay to post this early. I was also jamming on an important project for my company and really had no time yesterday to write a witty post for you all anyhow.

A single, refreshing glass of a Tropical Pineapple Lime "Faux-mosa" for your next special brunch!

I had resigned myself to just skipping a post day (I usually post Mondays, Wednesdays and Fridays, with my Friday cocktail posts often being the most popular ones) which, for a perfectionist/Type A personality like me, is really hard to come to terms with. Anyone else feel me out there?

But I told myself, “You know what, it’s not worth the stress.” I did not have time to shoot another recipe and I REALLY wanted to be able to enjoy the weekend without beating myself up over something that, in the big scheme of things, is probably fairly insignificant anyhow. I bring this all up only because it seemed like a “big deal” to me, but with my goal of finding that healthy balance, both in life and in the kitchen, I thought it was really important for me to let you know that no, I don’t have it all figured out, and even I still struggle with not being perfect and knowing when I need to just let something go.

The good news is, I opened my inbox this morning and had the green light to share the recipe, so now you get to have some Tropical Pineapple Lime “Faux-mosas” in your life this weekend!

An overhead view of two delicious Tropical Pineapple Lime "Faux-mosas." Your next brunch celebration will never be the same with these mocktails!

And what a perfect weekend to have them. I don’t know about you, but we’re in the middle of a warming trend here in California, which means we’re looking at the high-80’s/low-90’s throughout most of the state. It’s also Father’s Day, so I’m hoping most of you will be doing something fun to celebrate with Tropical Pineapple Lime “Faux-mosas” in hand!

It’s no secret that I’m a big fan of mimosas. After all, I’ve only already posted four variations of them here on the blog (and if you need a refresher, those would be this Harvey Wallbanger Mimosa, this Peachy Tangerine Kombucha Mimosa, this Harvest Mimosa and, my latest, Sparkling Carrot Mimosas.) So when Drizly approached me and asked me to make a nonalcoholic brunch cocktail for them to share on their site, I knew a “faux-mosa” was my only answer.

All of the warm weather and sunshine these past couple of weeks has gotten me on a big tropical fruit kick, so I immediately started leaning that way for the direction I wanted to take with the drink. I also wanted something that was flavorful enough (but not too sweet) that sparkling water (instead of sparkling wine) wouldn’t dilute the taste too much. The pineapple-lime combination (plus a touch of coconut water to really bring out the “tropical-ness”) was the perfect answer!

These Tropical Pineapple Lime "Faux-mosas" are the perfect mocktail to serve at your next brunch!

I also love that this drink is legitimately healthy AND hydrating, so you can enjoy a few Tropical Pineapple Lime “Faux-mosas” at brunch and still be awake and ready to take on the rest of your day. Although, if you just can’t pass up the sparkling wine at brunch (and I don’t blame you,) subbing in the boozy stuff for the sparkling water would be perfectly acceptable 😉

You can check out the recipe for my Tropical Pineapple Lime “Faux-mosa” on Drizly.

I hope you all have a lovely weekend filled with many tropical drinks! xx

Pineapple Orgeat Fizz

Time to break out the summer cocktails and mocktails!

A refreshing Pineapple Orgeat Fizz that can be made with or without alcohol. The perfect drink for summer!

Don’t get me wrong, I love my spring drinks featuring rhubarb and cherries just as much as the next person, but as soon as Memorial Day passes, I start thinking about all things refreshing and summer-y. Like this Pineapple Orgeat Fizz! OMG you guys, I’m pretty excited about this. And not because it tastes just as good as a mocktail as it does a cocktail.

I was first introduced to the idea of a non-alcoholic Orgeat Fizz (which utilizes lemon instead of pineapple) when I was in my first trimester and still trying to hide the fact that I was pregnant from most of the general public. I had a networking get-together with some local blogger babes at Santa Barbara’s one and only tiki bar (yes, we have a neighborhood tiki bar, fancy that!) and quietly asked the bartender to whip me up his favorite mocktail. He proceeded to fill a sufficiently iced glass with fresh lemon juice, orgeat and soda water. So easy and soooo delicious.

A single glass of the refreshing Pineapple Orgeat Fizz.

Now I know some of you are wondering what the heck orgeat is, so let me fill you in. Orgeat is basically liquid marzipan. It’s a creamy white cocktail mixer that you’ll easily find at your local BevMo next to all of your other mixers, bitters, etc. (or on Amazon.) It’s perhaps most famously added as a discreet ingredient in mai tai’s, but can be used in so many other delicious ways as well, like these Grapefruit Coladas on the Rocks.

So because of my recent summer obsession (and my desire to now post both alcoholic and non-alcoholic beverages due to my current preggo state) I decided to do a little riff on the classic Orgeat Fizz and completely “summer-fy” it!

One of my absolute favorite summer fruits is pineapple. I could probably easily eat an entire one by myself if I didn’t care about inflaming all of my taste buds from all of the acidity. I most definitely picked up two whole pineapples for our trip to Tahoe this weekend and I’m pretty sure I ate at least 75% of it by myself. Is it a valid excuse if I say it was because Baby Girl liked it?

Anywho, maybe it’s just been on my brain lately but I thought pineapple would be the perfect way to jazz up my Orgeat Fizz. And we all know that pineapple’s tropical tendencies make it a natural pairing for rum, so I knew right away how I was going to booze this Pineapple Orgeat Fizz up for all of you out there who can still imbibe (luckies!)

A landscape shot of two icy cold Pineapple Orgeat Fizzes. The perfect cocktail or mocktail for summer!

Aside from the aforementioned pineapple juice, orgeat and club soda, there’s just one more ingredient that really puts BOTH of these drinks (cocktail or mocktail) over the top, and that’s just a little squeeze of fresh lime juice, adding just the perfect touch of acidity.

Now if a Pineapple Orgeat Fizz isn’t the perfect summer drink, please tell me what is? I mean, I’m even going to venture out there and guess that children not yet of drinking age will be downing these at your next pool party. With all of that yummy flavor going on in there, who can blame them?

An overhead shot of two Pineapple Orgeat Fizzes.

I hope you all have some fun and exciting plans for this first “unofficial” summer weekend of June. We’ve got a fundraiser to attend on Saturday and a birthday party to attend on Sunday, so we’ll just be partying all weekend. And you can bet I’ll have a Pineapple Orgeat Fizz in hand!

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Pineapple Orgeat Fizz
Prep Time
5 mins
 

A refreshing summer cocktail full of tropical pineapple, lime and almond flavors that's just as delicious with alcohol as it is without!

Course: Drinks
Servings: 1 cocktail
Author: CaliGirl Cooking
Ingredients
  • 3/4 ounce orgeat
  • 2 ounces pineapple juice
  • 4 ounces club soda
  • Juice of 1/4 lime
  • 1 1/2 ounces of your favorite rum (optional)
  • Pineapple wedge to garnish
Instructions
  1. Combine all ingredients in a tall glass filled with crushed ice. Stir to combine and garnish with a pineapple wedge.

Pineapple Orgeat Fizz | CaliGirlCooking.com

Superfood Pina Colada

We’re keeping it healthy(ish) and green this St. Patrick’s Day!

Superfood Pina Colada | CaliGirlCooking.com

That’s right, this Superfood Pina Colada gets its vivid teal green color from our favorite superfood – spirulina! I’m just so over the top excited about not only the refreshing, tropical taste of this beautiful libation, but the gorgeous hue. And it’s all natural! How about that.

We’re pretty lucky that St. Patrick’s Day falls on a Friday this year, not only because we have two whole days to recover afterwards, but also because that means I get to bring you a fun cocktail to celebrate! And fun this is.

I’m really expanding the horizons here with this Superfood Pina Colada. After all, it’s only the second frozen drink I’ve featured on this here blog (after this Frozen Cantaloupe White Wine Sangria) as well as just the second superfood cocktail (after this Turmeric Gin and Ginger Cocktail, which was a HUGE hit.) I figured it was high time for me to start padding the portfolio in these areas, and our Superfood Pina Colada did not disappoint.

Superfood Pina Colada | CaliGirlCooking.com

Here’s the trick with anything you’re adding spirulina too: be sure to add tons of other delicious flavors! In fact, you might be a bit put off by the smell of spirulina when you first open the jar, but have no fear, when mixed with plenty of fruity pineapple and creamy coconut flavor, any off-taste is gone and all you’re left with is this beautiful color!!

The other great thing about this Superfood Pina Colada is that the recipe makes multiple servings. Perfect for a party! After whirring all of the ingredients together in the blender, you’ll end up with four small or two very large drinks – and if you go with the small servings, this is actually quite a low potency cocktail, which means you can drink more than one without worrying about a headache the next day!

As always, I tried to minimize any artificial sweeteners and stick with as many fresh ingredients as I could. This means that, in addition to the spirulina and requisite rum, all you’re going to need is some coconut milk, frozen pineapple, and pineapple juice. No crazy liqueurs or overly-sugary syrups needed. Oh, and a blender. You’re definitely going to need a blender.

Superfood Pina Colada | CaliGirlCooking.com

And if you’re wondering where you can find spirulina, simply head to your nearest Whole Foods or health food store, or hop on to the every-trusty Amazon! It’s pretty easy to find these days, so don’t even worry about that.

No matter what your plans are this St. Patrick’s Day, I hope they involve these Superfood Pina Coladas in some way. The hubs and I aren’t up to anything too exciting, most likely going downtown for a bit to support some of his accounts and possibly stopping by a show our friends’ band is putting on at a local restaurant.

The good news is, if you don’t have time today to make these Superfood Pina Coladas, they’re perfectly acceptable any time of the year, especially with all this warm weather we’ve been having! And if you’re on the East Coast hunkering down for winter storm Stella, why not mix some of these up to transport yourself to a tropical vacation somewhere?

Superfood Pina Colada | CaliGirlCooking.com

I hope you all have a safe, superfood cocktail-filled day and weekend! Xo

Superfood Pina Colada
Prep Time
10 mins
 

The classic pina colada gets a healthy twist (and it's beautiful color!) from the addition of the trendy superfood, spirulina. 

Course: Drinks
Author: CaliGirl Cooking
Ingredients
  • 4 ounces white rum
  • 1 13.5 ounce can coconut milk
  • 1 teaspoon spirulina
  • 2 cups ice
  • 3 1/2 cups frozen pineapple
  • 6 ounces pineapple juice
  • Pineapple wedges for garnish (optional)
Instructions
  1. Place all ingredients in a blender and puree on high until everything is combined. Pour into glasses and garnish with a pineapple wedge, if desired.

Superfood Pina Colada | CaliGirlCooking.com