Rum • Sweet
Maharlika’s Red Sangria

If Sangria went on a tropical island vacation and came back with its hair beaded, this is what it would taste like. Served at New York City’s go-to spot for home-style Filipino food, Maharlika, it’s a big ol’ ball of red wine, lychee, mango and lemon juices, orange liqueur and its secret weapon: aged rum. Sure, this recipe makes a lot of Sangria, but we’d be surprised if you see leftovers if you serve it at your next party.

The Essentials

Red WIne
Lychee Juice
The Details
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5 L Red WIne
1 qt Lychee Juice
6 oz Mango Juice
6 oz Lemon Juice
2 cups Rum
6 oz Orange Liqueur
2 cups chopped Lychee Nuts
2 cups Chopped Pineapple


  • Pour all ingredients into a large container or punch bowl, and stir. Place in the fridge for at least 12 hours before serving to allow ingredients to properly combine.
  • To serve, ladle into ice-filled wine glasses. Make sure to include a few chunks of booze-soaked fruit in each glass.