Piña Colada Sangria Cocktail
Andi Healey
Web Manager
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.
Ingredients
- 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
- DRINK RESPONSIBLY!
Method
- In a large pitcher, combine the white wine, crushed pineapple and Coconut Rum.
- Stir well.
- Refrigerate until chilled.
- Serve with lots of ice.
- Garnish with mint, a pineapple wedge or with maraschino cherries. (optional)
Recipe Notes
- 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.