Pina Colada is one of my favorite drinks. I love how flexible it is—you can enjoy it with or without rum, and it still tastes fantastic. However, I like to mix things up with a Pina Colada Sangria if I’m in the mood for something a bit bolder.
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Pina colada sangria recipe
Pina colada sangria is a refreshing tropical cocktail that combines the creamy coconut pineapple flavors of a pina colada with the crispness of sangria. The drink offers a creamy, fruity, and slightly boozy flavor profile that is sure to please you.
It’s 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
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
Nutrition
Variations
1. Tropical Fruit Additions
Tropical fruits enhance the exotic appeal of pina colada sangria. The addition of fruits like mango, passion fruit, or guava can transform the drink into an even more luscious tropical experience.
Here’s a table of tropical fruits that pair exceptionally well with this sangria:
| Fruit | Flavor Profile | Preparation Method |
| Mango | Sweet, slightly tart | Cubed or pureed |
| Passion Fruit | Tart, seedy | Pulp and seeds added |
| Guava | Sweet, musky | Sliced or pureed |
| Lychee | Floral, sweet | Whole or halved |
| Starfruit | Mild, slightly tart | Thinly sliced |
To incorporate these fruits:
- 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
2. Frozen version
Frozen pina colada sangria elevates the refreshment factor on scorching summer days. This slushy variation has become my go-to for poolside parties, offering a cooler and more indulgent experience.
To create a frozen version:
- 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
Garnish ideas:
- Coconut rim: Dip glass rims in simple syrup, then toasted coconut flakes
- Pineapple wedge and cherry skewer
- Edible orchid for a touch of elegance
3. Spiced Rum Variation
Spiced rum adds warm, complex notes to this pina colada cocktail. This variation has become a favorite for autumn gatherings, bridging the gap between summer refreshment and fall coziness.
Spices you can add to the spiced rum version:
- Cinnamon stick
- Star anise
- Whole cloves
- Freshly grated nutmeg
To infuse these flavors:
- 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
Food pairing suggestions
Here’s a list of food pairings that work exceptionally well:
- Sweet Treats:
- Coconut macaroons
- Pineapple upside-down cake bites
- Rum-infused chocolate truffles
- Seafood:
- Coconut shrimp with mango salsa
- Grilled mahi-mahi tacos
- Ceviche with pineapple and avocado
- Tropical Fruits:
- Fruit kabobs with a lime-honey drizzle
- Grilled pineapple with cinnamon sugar
- Mango and papaya salad
- Spicy Dishes:
- Jerk chicken skewers
- Spicy tuna poke bowls
- Caribbean-style vegetable curry
When planning your menu, consider the balance of flavors. The sweetness of the sangria pairs well with spicy or savory dishes, while its fruity notes complement light, fresh seafood options.
