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Pina Colada Sangria

Author: Lisa Longley

Ingredients

  • 2 750 ml bottles of moscato I used Barefoot
  • 20 oz can of crushed pineapple juice and pineapple
  • 1 1/2 cups coconut rum I used Malibu

Instructions

  • Combine all the ingredients in a large pitcher . Refrigerate overnight, and serve chilled.