This Pina Colada Sangria is the perfect drink to wow the crowd at your next big gathering. With only three ingredients, this simple tropical cocktail pitcher whips up in a snap.
Sangria is typically made with wine, fruit, and a spirit. This cocktail pitcher combines the sweetness of a pina colada with the crispness of sangria, and can easily be doubled (or tripled) to keep the party going as long as you want. An island getaway without leaving your house, you will be making this sangria recipe all summer long.
Just three ingredients in this tropical sangria and you will feel like you’re on a beach in no time. See the recipe card at the bottom of the page for all ingredient measurements.
- Moscato: This sweet white wine tastes delicious with the coconut and pineapple flavors. If you prefer your drink to be less sweet, you can use a dryer variation. You will need two bottles of wine.
- Coconut rum: Our go-to is Malibu, also used in our popular Banana Daiquiri recipe.
- Can of crushed pineapple: Leave the juice in the can because you want the pineapple and juice for this recipe. If you are a pineapple fan, try this delicious Malibu Pineapple Margarita.
How to Make
This cocktail pitcher could not be easier to mix up, making it a simple and delicious drink for any host to prepare the night before a big party.
- Combine all ingredients in a large pitcher.
- Chill overnight.
- Pour into glasses, garnish, and enjoy!
To make this cocktail stretch for an even bigger group, add some club soda to the pitcher before serving.
Making Sangria Ahead of Time
Some sangria recipes are best served right after mixing, like the Cranberry Orange Margarita Sangria. This one, though, should chill in the refrigerator overnight before serving for the best flavor. Chilling overnight allows the pineapple chunks to absorb the coconut and Moscato flavors, and will make your pitcher that much more delicious. Trust us, this recipe is worth the wait!
Serving and Storing Sangria
This Pina Colada Sangria should chill overnight before serving. Keep chilled until ready to serve. When you are ready to serve, pour into glasses and garnish with pineapple wedges and cherries. Store your Pina Colada Sangria in the refrigerator, and use any leftover sangria within three days.
Best Wines for Sangria
We used Moscato in this Pina Colada Sangria recipe. Moscato is a sweet white wine, which compliments the other flavors in this cocktail nicely. If you like drier wines and want your sangria less sweet, you could use a Reisling or pinot grigio.
Other Tropical Cocktail Recipes
If you make this Pina Colada Sangria recipe, leave a comment and let us know what you think. We love hearing from you!
Pina Colada Sangria
- 2 750 milliliters bottles of Moscato
- 1 1/2 cups coconut rum ex. Malibu
- 20 ounces can crushed pineapple
- Combine all the ingredients in a large pitcher. Refrigerate overnight. Serve chilled.