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Piña Colada Sangria Cocktail

4 - 6
Prep time
5 mins
Cooking time
2 h

This beautiful Piña Colada Sangria cocktail recipe mixes up coconut rum, pineapple juice, pineapple chunks, and maraschino cherries, and delivers maximum fruity tropical goodness with every sip.


  • 750 ml Sauvignon Blanc (or Moscato if you prefer sweeter)
  • 300 grams tinned crushed Pineapple
  • 75 ml Malibu (other coconut rums are available!)
  • 60 ml Pineapple juice
  • Maraschino cherries
  • Optional : Mint leaves, Maraschino cherries, pineapple wedges to garnish


  1. In a large pitcher, combine the white wine, crushed pineapple and Coconut Rum.
  2. Stir well.
  3. Refrigerate until chilled.
  4. Serve with lots of ice.
  5. Garnish with mint, a pineapple wedge or with maraschino cherries. (optional)

Recipe Notes

  1. You can add Tonic Water (or Lemonade) for a bit of extra refreshing "fizz"

Cook's notes

Freezing the pineapple beforehand will help to chill, without diluting.

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