I am not really a fan of alcohol. I don’t love wine (sorry!). I cook a lot with wine and alcohol but when it comes to drinking, I might have a mojito on vacation, maybe a margarita. So when we went to a casual outdoor wedding reception a few weeks ago, the bride (Annick) had made Pina Colada Sangria. It was so good. Before I knew it I had had 3 glasses. Even my husband (who despises coconut) loved it. I promptly asked for the recipe, and last night we served it to company we had over for a BBQ.
We adjusted the original recipe quite a bit, as we didn’t want our guests to be falling over after one drink. So it’s a little bit more of a punch at this point than a sangria. We have some leftovers in our fridge that we will be enjoying for the rest of the long weekend.
- 1 bottle moscato wine (such as Barefoot brand)
- 3/4 cup coconut rum (such as Malibu brand)
- 1 carton pure unsweetened Pineapple juice (750 ml – 1 Litre)
- 3 cans ginger ale
- Frozen pineapple chunks
- Couple of maraschino cherries (optional)
Chill everything until ready to make punch. Stir together first 3 ingredients in punch bowl/ serving container. Add ginger ale right before serving to taste (it provides the bubbles). Float some frozen pineapple and ice to keep it cool. Add some cherries for colour.