Paul Kushner
Piña Colada Sangria takes the classic Spanish-inspired punch and gives it a tropical makeover. Combining pineapple juice, coconut rum, Moscato wine, and juicy fruit, this sangria is light, refreshing, and brimming with island-inspired flavors. The pineapple adds natural sweetness, while the coconut rum gives it that signature beachside feel. Maraschino cherries lend a splash of color and a hint of extra sweetness, making each glass both visually appealing and delicious. Best served well chilled, this drink is perfect for sunny afternoons, backyard barbecues, or festive gatherings where you want something fruity, flavorful, and easy to share.
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Tasting Notes
Piña Colada Sangria is a tropical-inspired cocktail that blends the fruity sweetness of pineapple with the creamy coconut flavor of rum. Moscato wine provides a lightly sweet, crisp base that balances the richness of the coconut. Pineapple juice intensifies the fruit-forward profile, while chopped pineapple pieces add freshness and texture. Maraschino cherries contribute both color and a subtle cherry sweetness that enhances the overall flavor. The result is refreshing, slightly sweet, and layered with tropical notes, making it feel light and festive. Each sip offers a blend of juicy fruit, smooth coconut, and crisp wine with a playful, summery finish.
Equipment and Glassware
To prepare Piña Colada Sangria, you’ll need a large pitcher or a sangria dispenser that can hold the fruit and liquid comfortably. A sharp knife and cutting board are necessary for preparing pineapple if you’re using fresh fruit, though canned works just as well. Measuring cups or a jigger help with accurate proportions of juice, rum, and wine. A long-handled spoon or ladle ensures the ingredients are well mixed and makes it easy to serve. Glassware can vary, but stemless wine glasses, goblets, or highball glasses are excellent for showcasing both the drink and the colorful fruit inside.
Ingredients
- 12 ounces pineapple juice
- 1 bottle white wine Moscato recommended
- 8 ounces coconut rum Malibu recommended
- 12 ounces chopped pineapple canned
- 4 ounces maraschino cherries including a little bit of juice
Instructions
- If you haven’t done so already, drain the pineapple chunks to collect the juice. Set the chopped pineapple aside. Measure out the maraschino cherries and include a bit of the juice for added flavor and color.
- In a large pitcher or a sangria dispenser, combine the pineapple juice, white wine, and coconut rum. Stir gently to mix the liquids thoroughly. Add the chopped pineapple and maraschino cherries into the pitcher. Stir gently to distribute the fruits evenly.
- Refrigerate the sangria for at least 4 hours, ideally overnight. This allows the flavors to meld together and the sangria to chill thoroughly.
- Serve the sangria chilled. Use a ladle to ensure each glass gets a good mix of fruit and liquid. Optionally, garnish with additional pineapple slices or cherry on a skewer for a festive touch.
- Enjoy this tropical twist on sangria with friends and family at your next summer party.
Pro Tips
- Chill the sangria overnight for a stronger fruit infusion.
- Use Moscato or another sweet white wine for balance.
- Add extra maraschino juice for a deeper color.
- Serve in chilled glasses for maximum refreshment.
- Use fresh pineapple chunks for more texture and brightness.
- Avoid stirring too vigorously to keep fruit intact.
- Garnish just before serving for a polished presentation.
When to Serve
Piña Colada Sangria is an excellent choice for summer parties, poolside gatherings, or tropical-themed events. Its fruity sweetness and refreshing nature make it perfect for barbecues, picnics, and outdoor celebrations. It can also work as a fun signature cocktail for bridal showers or casual dinner parties. Because it’s made in large batches, it’s convenient for entertaining groups of friends or family. The colorful mix of pineapple, cherries, and wine makes it visually appealing, while the coconut flavor gives it a beach-inspired flair. Serve it chilled for the best effect, and it will instantly brighten any warm-weather occasion.
Which Liquor Brands to Choose
White Wine (Moscato recommended)
- Barefoot Moscato
- Cupcake Moscato
- Yellow Tail Moscato
- Bartenura Moscato
- Jacob’s Creek Moscato
Coconut Rum
- Bacardi Coconut Rum
- Malibu Coconut Rum
- Parrot Bay Coconut Rum
- Blue Chair Bay Coconut Rum
- Don Q Coco Rum
Equipment
- Large Pitcher
- Sangria dispenser
- Ladle
- Measuring cups
- Serving glasses
Ingredients
- 12 ounces pineapple juice
- 1 bottle white wine Moscato recommended
- 8 ounces coconut rum Malibu recommended
- 12 ounces chopped pineapple canned
- 4 ounces maraschino cherries including a little bit of juice
Instructions
- Prepare the Fruit:
- If you haven’t done so already, drain the pineapple chunks to collect the juice. Set the chopped pineapple aside.
- Measure out the maraschino cherries and include a bit of the juice for added flavor and color.
- Mix the Sangria:
- In a large pitcher or a sangria dispenser, combine the pineapple juice, white wine, and coconut rum. Stir gently to mix the liquids thoroughly.
- Add the chopped pineapple and maraschino cherries into the pitcher. Stir gently to distribute the fruits evenly.
- Chill:
- Refrigerate the sangria for at least 4 hours, ideally overnight. This allows the flavors to meld together and the sangria to chill thoroughly.
- Serve:
- Serve the sangria chilled. Use a ladle to ensure each glass gets a good mix of fruit and liquid.
- Optionally, garnish with additional pineapple slices or cherry on a skewer for a festive touch.
- Enjoy:
- Enjoy this tropical twist on sangria with friends and family at your next summer party.
Notes
Pro Tips
- Use fresh pineapple if available it adds a brighter flavor and texture.
- For a slightly sweeter version, top with lemon-lime soda before serving.
- If serving at a party, make a double batch since this sangria disappears quickly.
Great for a hot day. Very good recipe. I will be making it again.
agreed. glad you liked it