Pina Colada Sangria Cocktail
A tropical pitcher cocktail that fuses creamy piña colada flavors with crisp white wine sangria. Pineapple, coconut, and citrus chill together, then get a fizzy top-off just before serving.
Equipment
- Large pitcher or jug
- long spoon or stirrer
- Measuring cups and jigger
- Cutting Board
- Sharp knife
- Citrus juicer
- Fine-mesh strainer
- Wine glasses or tumblers
- Ice bucket or tray
Ingredients
- 1 bottle Dry white wine Sauvignon Blanc or Pinot Grigio
- 1 cup Pineapple juice
- 0.5 cup Coconut rum
- 0.25 cup White rum
- 0.25 cup Cream of coconut or coconut cream
- 0.25 cup Simple syrup adjust to taste
- 1 cup Pineapple chunks
- 0.5 cup Strawberries sliced
- 0.5 cup Orange slices
- 0.5 cup Mango pieces optional
- 0.5 cup Maraschino cherries
- 1 cup Sparkling water or sparkling wine; for topping
- Ice cubes for chilling and serving
- Toasted coconut flakes for garnish
Instructions
- In a large pitcher, combine white wine, pineapple juice, coconut rum, white rum, cream of coconut, and simple syrup. Stir until smooth.
- Add pineapple chunks, sliced strawberries, orange slices, mango pieces (if using), and maraschino cherries.
- Refrigerate for at least 2 hours so the sangria chills and flavors meld.
- Just before serving, add ice to the pitcher and top with sparkling water or sparkling wine. Stir gently.
- Pour into glasses and garnish with toasted coconut flakes or a pineapple wedge.
Notes
Cream of coconut adds body and dessert-like richness; swap for coconut milk for a lighter style. Adjust sweetness with more or less simple syrup. For a zero-proof version, omit the rums and use extra pineapple juice and sparkling water.