Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. This content is intended for readers who are 21 and over. Must be 21 or older to consume alcohol, please drink responsibly. #JustAdd7UP
Nothing says spring break like sipping cocktails at the beach — or at least feeling like we are doing that for a week!
With spring break quickly approaching, I have been craving the feeling of my toes in the sand and a chilled drink in my hand. And, that crave-worthy beverage is a tropical piña white sangria. Sweet and fruity, this beach-ready cocktail combines my favorite tropical flavors — pineapple and coconut with a splash of lemon-lime from 7UP®. Plus, it’s an easy cocktail to make while on vacation and take along to the beach!
With only five ingredients, this tropical piña white sangria is beach-ready in 15 minutes.
Perfect for a beach vacation, this easy-to-make tropical sangria takes less than 15 minutes to prep. For added convenience, it can even be made the night before your beach day. If you chill the sangria overnight, add the 7UP right before you head to the beach the next day. Alternatively, you can pack 7UP cans in your cooler and add it to your drink on the beach. This will keep your sangria fizzy and crisp.
Additionally convenient for spring breakers, this tropical piña white sangria only calls for five ingredients. When I’m on vacation, I want to relax and unwind. Grocery shopping is the last thing I want to be doing. So, simple recipes with few ingredients are the way to go when celebrating spring break.
My Tips For Shopping For Your Tropical Piña White Sangria Ingredients
The sangria’s five ingredients — dry white wine, coconut rum, pineapple juice, fresh or frozen pineapple, and 7UP — should be readily available at local stores in popular U.S. spring-break destinations.
1. Conveniently stock up on 7UP at Walmart.
I purchased 7UP at my local Walmart in Comstock Park, Michigan, and it was easy to locate in the soft drink aisle. To find a Walmart near your spring break destination, input your hotel or vacation rental’s zip code into the Walmart store finder.
2. Get more beach time by strategically planning where to purchase ingredients.
If you plan to drive to your spring break destination, you might consider purchasing the wine, coconut rum, and 7UP at home. This will save time when grocery shopping on vacation, which means more time at the beach!
3. If an ingredient is difficult to find, a similar product almost always works out fine in sangria.
Surprisingly, I had a difficult time finding pineapple juice at my local grocery stores. If you run into this problem, you can substitute it with any pineapple-based juice like a pineapple-mango or pineapple-orange-banana juice. Just try to stay in the realm of tropical or citrus fruit juices.
4. Select a white wine with tropical or citrus fruit flavors.
You’ll also want to keep tropical and citrus fruit flavors in mind when selecting the dry white wine. I usually use a Pinot Grigio in my white sangrias, but I opted for a bright and fruity Sauvignon Blanc with hints of lemon and lime for this recipe. I thought that would pair well with the lemon-lime flavor of 7UP, and indeed it did. Therefore, as you peruse the wine aisle, I suggest reading the labels to find a wine described as showcasing citrus or tropical fruits for this particular sangria.
5. Frozen pineapple is easiest, but fresh is best for garnishing your drink.
Lastly, you can use fresh or frozen pineapple. To keep this recipe stress-free on vacation, I’d recommend frozen pineapple chunks. No chopping involved this way! Plus, the frozen pineapple chunks act as ice cubes to keep your beverage cool without watering it down like ice will. I prefer the fresh pineapple for an edible garnish though. Of course, a garnish is totally optional, but it does add an element of fun. Other possible garnishes to add some colorful flair to your sangria include orange slices, strawberries, maraschino cherries, and cocktail umbrellas.
Why do I use 7UP in my tropical piña white sangria?
When I make a white sangria — like my favorite peach sangria — I typically make a simple syrup to add sweetness. Then I always top off my sangrias with a carbonated beverage for sparkle and fizz. Providing both carbonation and sweetness, we can combine those two steps by using 7UP. This eliminates the need to make simple syrup — though a simple process at home, it is just an unnecessary step on vacation. It also saves you time hunting down a simple syrup at an unfamiliar grocery store if your vacation rental or hotel suite’s kitchen isn’t outfitted with a stovetop.
In addition to the convenience of using 7UP in this recipe, I also like the lemon-lime flavor combined with pineapple and coconut for a truly tropical taste. Plus, this recipe only calls for four cups, which is less than three cans. If you purchase a 12-pack of 7UP cans, you can double the recipe, make it a second time, have extra sodas for sipping at the beach, or create other mixed drinks or a tropical punch. 7UP can be used in so many ways to add sparkle to a spring break spread. How do you use 7UP during spring break? I’d love for you to tell me by leaving a comment under this blog post!
How To Make Tropical Piña White Sangria
To make this delightful tropical piña white sangria, you’ll need a pitcher, liquid and solid measuring cups, and a large spoon. In the pitcher, combine a bottle of dry white wine (preferably a Sauvignon Blanc with tropical or citrus fruit flavors), two cups of pineapple juice, and 3/4 cup of coconut rum. This mixture is heavier on the pineapple flavor, so feel free to adjust to your taste level. For more coconut flavor, add another 1/4 cup of rum. Give it a stir, and place it in the refrigerator to chill for at least an hour. You can even prep this the evening before your beach day and chill it overnight.
Before serving, add two cups of pineapple chunks. Again, I recommend using frozen pineapple chunks. If you use fresh pineapple, you could add the pineapple before chilling. In that case, it is easier to put the pineapple in the pitcher first and pour the liquids on top. If you are serving this sangria right away, top it off with four cups of 7UP and stir.
If you are packing the sangria for the beach, pour the mixture into individual reusable water bottles and pack cans of 7UP in your cooler. Then, at the beach, crack open a can and pour 7UP to your liking into your individual beverage. And enjoy!
Sweet and fruity, this tropical-flavored cocktail is easy to prep in 15 minutes or less. You can chill it overnight or make it the morning of a beach day. Pack it in reusable water bottles and add the 7UP at the beach for sipping this pineapple-coconut-citrus sangria during spring break!
- 2 Cups Pineapple Chunks, Frozen or fresh
- 1 Bottle Dry White Wine, Sauvignon Blanc with tropical or citrus fruit flavors recommended
- 3/4 Cup Coconut Rum
- 2 Cups Pineapple Juice
- 4 Cups 7UP®
- Pour wine, coconut rum, and pineapple juice into pitcher and stir
- Chill in refrigerator for at least one hour up to overnight for best results
- Before serving, add pineapple chunks, top with 7UP®, and stir
Save this tropical piña white sangria recipe to Pinterest to reference later!
Whether you are traveling somewhere warm and sunny for spring break or just wish you were, this tropical piña white sangria will have you feeling like you are relaxing in a tropical paradise. And with only five ingredients, this cocktail is beach-ready in 15 minutes or less. So, as you plan your spring break, head over to Walmart to stock up on 7UP and then sip your way to a relaxing vacation (or staycation) with this delicious tropical sangria. And for more recipe inspiration, visit this website!