Malik’s Tropical Rosé Sangria


Simple Stunning Parties at Home

Published by Stewart, Tabori & Chang

This image courtesy of Joseph DeLeo

Malik is the talented mixologist in my group of friends (he also happens to be my boyfriend!). He keeps frosty glasses ready in his freezer and invents cocktails upon request. This sangria is one of his best inventions. It’s light refreshing, and unique, as it uses rosé wine instead of white or red.




Total Timeunder 1 hour

OccasionCasual Dinner Party, Cocktail Party, Family Get-together

Recipe Coursebeverage

Dietary Considerationegg-free, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Moodstressed, tired

Taste and Texturefruity, light, sweet

Type of Dishalcoholic beverage, beverage


  • 2 oranges, with peel, sliced into rounds
  • 1 large apple, with peel, cored and cut into small places
  • 1 cup fresh pineapple chunks
  • ½ cup sugar or ¼ cup simple syrup
  • ½ cup Grand Mernier
  • 750 ml bottle fruity rosé wine (I suggest Tavel, Rosé d’Anjou, or Côtes de Provence)
  • 1 cup pineapple juice
  • 2 cups club soda or seltzer


  1. Cut the orange rounds into quarters and put half of them in a large pitcher, along with the apple and pineapple chunks, sugar, and a splash of the Grand Marnier.

  2. Add the wine, pineapple juice, and the remaining Grand Marnier. Stir well, then chill for at least a half hour to let the flavors come together. Just before serving, add the club soda. Pour into wine glasses over ice if desired, making sure each glass gets chunks of the fruit as well as sangria. Garnish with the remaining orange wedges.


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