Here’s a Piña Colada Sangria recipe — a tropical twist on the classic Spanish punch, combining the flavors of a piña colada with the refreshing character of sangria.

🍍 Piña Colada Sangria Recipe

🥂 Ingredients:

• 1 bottle (750 ml) white wine (Sauvignon Blanc or Pinot Grigio work well)

• 1 cup coconut rum (e.g., Malibu)

• 1 cup pineapple juice

• 1/2 cup cream of coconut (e.g., Coco López – shake well before using)

• 1/4 cup triple sec (optional for extra citrus kick)

• 1 cup club soda or lemon-lime soda (added just before serving for fizz)

• 1½ cups fresh pineapple chunks

• 1 orange, thinly sliced

• 1 lime, thinly sliced

• Maraschino cherries (for garnish, optional)

• Ice, for serving

🥄 Instructions:

1. Mix Base: In a large pitcher or punch bowl, combine the white wine, coconut rum, pineapple juice, cream of coconut, and triple sec (if using). Stir well until the cream of coconut is fully incorporated.

2. Add Fruit: Add the pineapple chunks, orange slices, and lime slices to the mixture. Chill in the fridge for at least 2 hours (or up to 24 hours) to let the flavors blend.

3. Finish & Serve: Just before serving, stir in the soda for some fizz. Serve over ice, and garnish with a cherry and a slice of pineapple if desired.

💡 Tips:

• For a frozen version, blend with ice instead of serving over ice.

• If you want it sweeter, add a splash of simple syrup or use sweetened coconut milk.

• To make it a mocktail, skip the wine and rum and replace them with coconut water and more pineapple juice.