This is a totally different take on the traditional sangria, starting with white wine and adding tropical pineapple and coconut rum to the mix will certainly shake things up on the sangria front!
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 6-8 servings
- 1 750 ml bottle of white wine (Chardonnay, Viognier, Riesling, Gewurztraminer, Sauvignon Blanc)
- 1 medium orange sliced into wedges
- 1 lemon sliced into wedges
- 1 fresh pineapple sliced and diced to your preference (may use canned pineapple, substitute two 15.5 oz cans of crushed or sliced pineapple)
- 1/4 cup of sugar
- 4 cups of ginger ale
- 3 shots of coconut rum
- sprig of mint (optional)
Pour wine into a large pitcher and squeeze the juice wedges from the lemon and orange into the white wine. Toss in the fruit wedges (leaving out seeds if possible) and pineapple then add sugar. Chill overnight. Add ginger ale, rum and ice just before serving. If you'd like to serve right away, use chilled white wine and serve over lots of ice. However, remember that the best Sangrias are chilled around 24 hours in the frig. - allowing the flavors to really marinate into each other. Top with a sprig of mint. Cheers!