This post is sponsored by Yellow Tail. All opinions are my own.
Two awesome things happened this past week – my aunt got remarried and I was sent some of the new Yellow Tail Sangria to try. After I got the wine [and squealed] I decided it would be a perfect drink for the wedding. I made sure it was ok to bring and decided to make a fun [and super easy] tropical sangria.
Although most of my dads family lives fairly close, we only get together once or twice a year. This past weekend we got together to celebrate my aunt getting remarried. I brought the sangria, my camera and my kiddos. [Ryon too.] I set up the sangria near the appetizers and then went to work as photographer Kelley.
There are only a select few of pictures were the kids aren’t a complete blur. They have cousins the same age and when they get together they go a mile a minute. I love to watch them play and the ride home is always quiet. Avery took a few minutes to eat some cake before heading back outside with his cousins.
One of the coolest parts of the wedding [besides the actual wedding itself] was that my aunt wanted to use the sangria for the toasts! It was neat to have everyone toast the new couple with my sangria. It made my day to have everyone enjoy the sangria as much as I did! My aunt even said “I’m going to finish the wine before the toasts are done!”
To make the tropical sangria, I poured four bottles on the Yellow Tail sangria in my drink dispenser. [It was a 2.5 gallon dispenser, I thought that it would fill it all the way. Man am I bad with liquid math.] Then I added frozen pineapple, mango and peaches to the punch. I put the wine in the fridge the night before and with the frozen fruit it stayed cold throughout most of the wedding. Plus, the fruit that we pulled out tasted ahhh-mazing. [Just sayin’]
- 4 bottles of wine
- 1 package frozen peaches (small)
- 1 package frozen mangoes (small)
- 1 package frozen pineapple (small)
- Pour the chilled sangria and frozen fruit into a drink container.
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