Wednesday, July 29, 2015

Pineapple Coconut Sangria

If you've heard me say it once then you've heard me say it 1,000+ times: I LOVE sangria. I love how easy it is to make a big batch to share with friends, I love how easy it is to make something so delicious. 

So, today I bring you a sangria using one of my current obsessions: La Croix!

Pineapple Coconut Sangria




I recently made this sangria for the Summer BBQ I held to create a post for Heartbeat Nosh. Sometimes I will test out recipes in this manner so that I don't have to taste test alone. My friends don't even know they are guinea pigs and I can watch their reactions while tasting it for myself. 

I followed the simple rules of sangria making: wine, liqueur, juice. 




If you want to have your sangria and eat your dessert too then I suggest a chocolate coconut rim! 

Simply, melt some chocolate and rim your wine glass with it. Add coconut shavings to a plate and dip your rimmed glass on top of the shavings (much like you would add salt to the rim of a margarita glass). Drink the sangria through the straw and enjoy the chocolate rim whenever you want! 




Recipe

1 bottle of dry white wine - I used Pinot Grigio
1 cup Malibu Rum
3.4 cup of Pineapple Juice
1 can of La Croix Coconut Water

Method

You will want a medium-large pitcher. You can alter the recipe to fit in whatever sized pitcher. I prefer a large pitcher so that I can use the 1.5L bottle of wine. 

Pour the entire bottle of wine into the pitcher. Add the Malibu rum and pineapple juice, and top it off with the La Croix Coconut water. If you want the recipe to be a tad less sweet you can use 1/2 cup of Malibu Rum and 1/2 cup of a non flavored white rum. Stir the ingredients with a spoon. Pour and enjoy! 



What's your favorite type of sangria? Tell me in the comments below! 

XOXO,
Jacque