This tropical sangria is as beautiful as it is tasty! It’s on the sweeter side, so pace yourself as the alcohol can sneak up on you.
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Hey cousins! Are you searching for a crowd-pleasing cocktail to serve at an upcoming party that won’t take too long to make? If so, this Piña Colada Sangria is for you. It’s an elevated twist on a traditional piña colada that is the perfect year-round or summer sangria.
A Tropical Fusion
With this recipe, you don’t have to decide between sangria or a piña colada, because you can enjoy both. The best part is—no blender is required!
Before we dive into the recipe, let’s take a quick look at the history behind the drinks that inspired this fusion:
Sangria is a wine punch that hails from Spain and Portugal. A celebrated drink throughout Europe, sangria wasn’t popular in the United States until the 1964 World’s Fair in New York. Spain sponsored a pavilion that featured sangria—and we still can’t get enough!
Piña colada was created in Puerto Rico, by bartender Ramón “Monchito” Marrero at the Caribe Hilton. In 1954 he began experimenting with local tropical ingredients. The end result was a big hit, that quickly grew in popularity throughout the Caribbean—and on to bars in the United States.
- 2 bottles of Sweet Rosé—select your favorite rosé or give a new rosé a try.
- 2 cup pineapple juice—standard or organic, as long as it’s not a juice blend.
- 1 1/2 cups coconut rum—you can never go wrong with Malibu Original rum.
- 2 cups pineapple pieces—buy pre-cut or slice and core your own.
- 1 cup maraschino cherries—stem on or off, whichever you prefer.
- 1/4 cup toasted coconut shreds—by pre-toasted for flavor and texture.
- 1/8 cup honey— use to stick the coconut shreds on the rim of the glass. Simple syrup can also be used.
Pro tip—if you don’t use toasted coconut shreds often, store them in the freezer to keep them fresh.
- Knife or pineapple corer (or buy pre-chopped pineapple)
- Punch bowl or pitchers
- Optional: cocktail picks
What to Serve Sangria In?
Unlike wine, you can serve sangria in just about any kind of drinkware! Since this recipe has cubed pineapple, it will be easier to drink in something with a bit more weight than a standard wine glass.
Your top options include:
- Punch bowl cups
- Stemless wine glasses
- Handblown glasses
- Outdoor-friendly drinkware
- Disposable cups
Keep Some Cocktail Picks on the Table
One of the fun things about sangria is the fruity bites of pineapple and maraschino cherries that you can enjoy between sips. Make it easier to get to the fruit in your cup by keeping cocktail picks nearby.
Chill Your Ingredients
Sangria is best served cold, but it isn’t designed to have ice. That being said, you may want to pop some oversized ice cubes in your punch bowl or pitcher to keep it cold.
Oversized ice cubes melt slowly, so they won’t water down your Pina Colada Sangria.
Wondering about reusable ice cubes? You can add them in too, just make sure your guests know that they aren’t edible.
A few things to remember
- The toasted coconut doesn’t need to be chilled.
- Simple syrup can also be used instead of honey
- Whole pineapples should be stored at room temperature.
- Everything else should be chilled ahead of time.
How to Pick the Perfect Pineapple
Your guests will be focused more on the sangria, but you don’t want their pineapple bites to be bitter. These tips will help you select the perfect pineapple from the grocery store.
Buying pre-cubed pineapple is fastest and easiest:
- Check the expiration date to ensure it’s fresh.
- The pieces should look firm, not soft.
- If the color is starting to fade or brown, it’s old.
Selecting a whole pineapple:
There is nothing worse than getting a pineapple home, only to find it’s not ripe. These tips will help!
Color—golden yellow skin is ideal. Green pineapples aren’t yet ripe, and orange or brown are overly ripe.
Texture—give it a little squeeze. If it gives a little, it’s ripe. If it’s helmet hard, it’s unripe.
Aroma—smell the skin. If it’s slightly sweet, it’s good to eat!
Weight—if deciding between two ripe pineapples, choose the heavier one as it will be juicier.
How to Cut and Cube Pineapple
The fastest and easiest way to cut and cube pineapple is with a pineapple corer.
If you don’t have a corer, grab a medium-length sharp knife and a cutting board. Then follow the directions below:
- Cut off both ends.
- Trim the skin.
- Slice in half.
- Slice into quarters.
- Slice off the core.
- Cut into cubes.
Then prep your sangria and serve. Or store your pineapple slices in an airtight container for 5 to 7 days.
No Shaker Required!
While we all love a good mixed drink shaking mixed drinks one at a time takes forever! You deserve to enjoy your party, so pour this into your favorite punch bowl. Just make sure you have a ladle, so that it’s easy to pour. Maybe two ladles to speed up pouring time.
If you don’t have a punch bowl, you could half this recipe and mix it into a large pitcher. This makes it super easy to pour.
Bonus points if your pitcher or punch bowl is clear so that you and your guests can see the fruit!
Make It in Advanced
If you use pre-cubed pineapple, you can mix your Pina Colada Sangria in just 5 minutes! Fresh-cut pineapple will stay fresh for 5 to 7 days in an airtight container.
Since you have lots of party prep to do, feel free to mix it up to 24 hours in advance. Then store it in the fridge with saran wrap on top.
Try to prepare it at least a few hours in advance to give the Sweet Rosé, coconut rum, and pineapple juice.
Want some more adult beverages, and treats? Check these out!
Print this recipe for later, and don’t forget to share it on Pinterest!
Piña Colada Sangria
- 2 bottles of Sweet Rose’
- 2 cup pineapple juice
- 1 ½ cups coconut rum
- 2 cups pineapple pieces
- 1 cup maraschino cherries
- ¼ cup toasted coconut shreds
- ⅛ cup honey
- Combine the Sweet Rose’, coconut rum, pineapple juice, pineapple, and maraschino cherries in a large pitcher.
- Stir the ingredients to ensure everything is well combined.
- Refrigerate for at least 2 hours, to get it nice and super cold.
- Coat the rim of your cocktail glasses with honey, then dip them into a bowl of toasted coconut.
- Add ice into the glasses, and pour in the pina colada sangria.
- Top off with maraschino cherries, and pineapple pieces.
- Serve and enjoy!