MARIPOSA SANGRIA Recipe
Aged rum, passion fruit, orange, falernum, topped with slightly sparkling red wine.
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Ingredients
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Sangria Base
Fruit & Garnish
Finish & Topper
Method
Sangria Base
Combine spirits and juices
In a large pitcher (at least 2 quart capacity), add 1 cup aged rum, 1 cup passion fruit pulp, 1 cup freshly squeezed orange juice, 1/4 cup falernum, 2 tablespoons fresh lime juice, and 2 tablespoons orange liqueur (if using). Stir to combine until the passion fruit pulp is evenly distributed.
Sweeten and balance
Add 1/4 cup simple syrup (or honey syrup) to the mixture. Taste and adjust: add an additional tablespoon of syrup if you prefer sweeter sangria, or another tablespoon of lime juice if you prefer brighter acidity.
Fruit & Maceration
Prepare fruit
Thinly slice 1 orange, 1/2 lemon, and 1/2 lime. Halve 2 passion fruits and scoop seeds/pulp from the halves (reserve one half for garnish if desired). If using berries or cherries, lightly bruise them with the back of a spoon to release some juice.
Macerate
Add the sliced citrus, passion fruit seeds/pulp, and berries/cherries into the pitcher with the sangria base. Gently press a few slices against the side of the pitcher with a wooden spoon to release more juice. Cover and refrigerate for at least 2 hours, ideally 4–8 hours or overnight for deeper flavor infusion.
Finish & Serve
Chill wine
About 30 minutes before serving, chill your slightly sparkling red wine (2 cups). Keep it cold so the sangria remains refreshing and the fizz is retained.
Assemble and top
When ready to serve, gently stir the chilled sangria base and fruit. Add 4 cups of ice to a large serving pitcher or divide ice among individual glasses. Pour the sangria base over the ice leaving about 1/3 of the vessel free to add the sparkling wine. Top the sangria with 2 cups slightly sparkling red wine. If you prefer more effervescence, add up to 1/2 cup club soda or sparkling water.
Garnish and serve
Garnish with reserved passion fruit halves, additional citrus slices, and mint sprigs. Serve immediately with a spoon so guests can scoop fruit with their drink. Stir gently before each pour to redistribute fruit and liquid.
Make-ahead note
Sangria base (without sparkling wine and ice) can be made up to 24 hours ahead and stored covered in the refrigerator. Add sparkling wine and ice just before serving to preserve bubbles.
