Tropical Pina Colada Sangria with Moscato and Coconut Rum (Print version)
A sunny pitcher sangria with sweet Moscato, coconut rum, pineapple juice, juicy fruit, and a bright chilled finish.
# Ingredients:
For the sangria
01 -
1 bottle (750 ml) chilled Moscato wine
02 -
1 1/2 cups (360 ml) pineapple juice, chilled
03 -
1 cup (240 ml) coconut rum
04 -
2 tablespoons maraschino cherry juice
05 -
1 1/2 cups (250 g) fresh or canned pineapple chunks
06 -
1 orange, thinly sliced
07 -
1 lime, thinly sliced
08 -
1/2 cup (90 g) maraschino cherries, drained
For serving
09 -
Ice, as needed
10 -
1 cup (240 ml) plain sparkling water or club soda, optional
11 -
Pineapple wedges and extra cherries, optional garnish
# Instructions:
01 -
Cut the pineapple into bite-size pieces if needed. Thinly slice the orange and lime, then drain the cherries while saving 2 tablespoons of the cherry juice.
02 -
In a large pitcher, stir together the pineapple juice, coconut rum, and cherry juice until evenly combined.
03 -
Pour in the chilled Moscato and stir gently. Avoid hard stirring so the wine stays fresh tasting.
04 -
Add the pineapple, orange slices, lime slices, and cherries. Press the fruit down lightly so it sits mostly under the liquid.
05 -
Cover and refrigerate for at least 2 hours, or up to 12 hours, so the fruit can flavor the sangria.
06 -
Stir once gently. Pour over ice, spooning fruit into each glass. Top individual glasses with sparkling water if you want a lighter finish.
# Good to know:
01 -
Best chilled for at least 2 hours before serving.
02 -
Hold sparkling water until serving so it does not go flat.
03 -
For adults of legal drinking age only.