Hello everyone and Happy #SangriaSundaze. Sorry we were M.I.A last weekend but we headed to Atlantic City for a fun little weekend. It’s always so much fun on the Jersey shore, the sights, the sounds, the casinos, bars, restaurants, nightlife etc. But now this week we are back and better than ever.
I’m so excited to share with all of you this super simple and delicious recipe for a Pina Colada Sangria. What drink screams summer more than a Pina Colada? The delicious mix of pineapple and coconut is always a crowd favorite, whether you are throwing a full scale luau theme party or just serving this drink poolside, I’m sure it will be a hit!
There are just 3 simple ingredients for this drink.
The first one is pineapple, I would recommend using canned pineapple because you will also be able to use the juice later on in the recipe as a mixer. If you choose to go with fresh or frozen pineapple you will need to supplement it with additional pineapple juice. The size and shape of the pineapple you choose is up to you. At our local grocery store they had 4 different sizes with crushed pineapple being the smallest, next would be tidbits, followed by chunked and then the large pineapple slices. We went with the tidbits for the drink and then also some chunked pineapple for garnish (more on that later)
The next ingredient you will need is a good coconut rum. You can choose whichever brand you like, we went with the delicious Bacardi Coconut because it’s just a little bit stronger than some other brands. But feel free to buy whichever one you’d like
The final ingredient you will need is a nice white wine. Again feel free to choose whatever you like! We went with an inexpensive Chardonnay because it’s my favorite but a delicious Pinot Grigio would be nice, or perhaps even some champagne if you would prefer a fizzy addition. I wouldn’t recommend spending too much money on the wine since this recipe is really all about the pineapple and coconut flavors so whichever wine you choose will kind of take the back seat.
2 cups coconut rum
1.5 liter bottle white wine
Pineapple, coconut, marischino cherries (for garnish)
Drain the can of pineapple and save the liquid
Add drained pineapple to bottom of pitcher
Top with 2 cups of coconut rum
Add entire bottle of white wine
Top with reserved pineapple juice
The fun part of this recipe is when it comes time to garnish. Larger pineapple chunks, delicious maraschino cherries, sweetened flaked coconut are always fun and festive additions. You’re welcome to play around with putting the garnishes directly in the glass, on toothpicks, building full fruit kabob skewers, or why not try a combination of all three? You can even .slice some large fresh pineapple spears to use as an edible drink stirrer. The options are endless, the key is to have fun and be creative! Cheers!