I can’t help but feel like this cocktail is the perfect representation of our summer.. Sweet and hot! I made this several months ago for a party we had at our home and I’ve been anxious to make it again ever since so I could share it with you! Since the season doesn’t show any signs of stopping, mix up a batch for yourself to enjoy on these balmy summer days!
(makes about 8 glasses)
1 cup of cantaloupe chunks
1 cup of mango chunks
1 cup strawberries, hulled and cut in half
1 peach, sliced into wedges
2 small plums, sliced into wedges
Juice from 1 lemon
1 jalapeño pepper, cut in half
¼ cup orange curacao (I don’t recommend substituting Triple Sec or your sangria will be far too sweet)
½ cup Sailor Jerry Rum
1 (750ml) bottle of white wine (pinot grigio or sauvignon blanc)
*If there’s any fruit listed here that you’re not too fond of, just swap it out with something you do like.. pears, apples, cherries, pineapple, etc.. Just make sure you have roughly 5 cups of fresh fruit in there.
Similar glasses found here
Add fruit, lemon juice, pepper halves, and curacao to a large pitcher and lightly mash fruit with a wooden spoon.
I actually used two medium sized pitchers so I knew I would have enough room for the fruit and alcohol. This is also good if you’re making it for a party because you can leave the pepper out of one batch in case certain guests don’t like spicy cocktails.
Add Sailor Jerry Rum and white wine and stir until mixed.
Cover and refrigerate for two days, checking the flavor and spiciness after one day. If you left the seeds in your jalapeño, I would even check it after 4-6 hours. Some peppers pack more heat than others and you don’t want this too spicy.
Give it a stir before serving. Pour into ice filled glasses, add some of the fruit, and serve!