Pina Colada Sangria is the ultimate summer cocktail twist with tropical flavor. With the creamy, coconut-pineapple charm, this alcoholic drink delivers a vibrant fusion perfect for poolside lounging, brunch gatherings, or beach parties.
Contents
Pina colada sangria recipe
Pina Colada sangria is a refreshing tropical cocktail inspired by the classic Pina Colada. This beverage combines the creamy coconut pineapple flavors of a pina colada with he fruit-forward, wine-based style of sangria. It offers a creamy, fruity, and slightly boozy flavor profile.
Piña Colada Sangria pairs well with tropical and savory dishes. You can pair it with seafood like coconut shrimp, grilled mahi-mahi tacos, ceviche, and coconut-crusted fish. Spicy options like jerk chicken skewers, tuna poke bowls, and Caribbean curry are a great choice.
Sweet treats like coconut macaroons, pineapple cake bites, and rum truffles complement the sangria. The drink goes well with tropical fruits, cheeses like brie and aged cheddar, and charcuterie. Appetizers such as jicama sticks, queso fresco, and peach salsa make great casual pairings for gatherings.
This sangria cocktail is easy to make with just a few ingredients and is perfect for serving at large gatherings or parties. Here’s how to make Pina Colada Sangria:
Simple Pina Colada Sangria
Nutrition
Ingredients
- 1 bottle white wine (750 ml) e.g. Moscato, Riesling, Pinot Grigio, Sauvignon Blanc, or Chardonnay
- 1 cup coconut rum e.g. Malibu
- 1 cup pineapple juice
- 1 cup coconut milk
- 1 cup diced fresh pineapple
- 1 cup diced fresh mango optional
- 1 lime thinly sliced
- 1/2 cup maraschino cherries
- 1 cup soda water or club soda optional for extra fizz
- Ice cubes
Instructions
- In a large pitcher, combine the white wine, coconut rum, pineapple juice, coconut milk, and simple syrup. Stir well to combine.
- Add the diced pineapple, mango (if using), lime slices, and maraschino cherries to the pitcher.
- Refrigerate for at least 2 hours to allow the flavors to meld together.
- Just before serving, add ice cubes to the pitcher and stir. Optionally, you can top off each glass with a splash of soda water for a bit of fizz.
- Serve in glasses, garnished with additional fruit slices or a maraschino cherry on top.
Notes
SIMILAR RECIPES:
Variations
There are many variations of this sangria. Here are some suggestions you can try at home:
- Tropical Fruit Additions add fruits like mango, passion fruit, or guava for a more luscious tropical experience.
- Choose 2-3 complementary fruits
- Prepare the fruits as suggested in the table
- Add them to the sangria during the maceration phase
- Allow the flavors to meld for at least 2 hours before serving
- Frozen Version offers a cooler and more indulgent experience.
- Prepare the sangria base as usual
- Freeze a portion of the pineapple and coconut milk in ice cube trays
- When ready to serve, blend the sangria with the frozen fruit cubes
- Adjust consistency with additional liquid if needed
- Spiced Rum Variation adds warm, complex notes to this pina colada cocktail. This variation is a favorite for autumn gatherings. Spices include cinnamon stick, star anise, whole cloves, or freshly grated nutmeg.
- Lightly toast the spices in a dry pan
- Add them to the sangria during the initial mixing phase
- Allow to infuse for at least 4 hours, or overnight for a more pronounced flavor
- Strain out the whole spices before serving