Pina Colada Sangria Moscato (Print Version)

Chill out with pineapple, coconut rum, and moscato in this fruity, vibrant sangria with fresh pineapple chunks.

# Ingredients:

→ Liquids

01 - 355 ml pineapple juice
02 - 750 ml white wine, preferably Moscato
03 - 240 ml coconut rum, Malibu recommended

→ Fruit

04 - 340 g pineapple, chopped, canned or fresh
05 - 120 ml maraschino cherries with a splash of juice

# Instructions:

01 - Drain any excess liquid from canned pineapple and set the fruit aside. Measure maraschino cherries and include a spoonful of their juice.
02 - In a large pitcher, combine the pineapple juice, white wine, and coconut rum.
03 - Add the chopped pineapple and maraschino cherries to the pitcher. Stir gently to mix.
04 - Cover the pitcher and refrigerate for at least 4 hours or overnight to allow flavors to meld.
05 - Serve chilled, ladling both fruit and liquid into glasses. Garnish as desired.

# Notes:

01 - For optimal flavor, prepare this beverage the night before to ensure a well-infused finish.

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