This is a totally different take on traditional sangria, giving it a tropical twist with the addition of pineapple and coconut rum. The cocktail stays true to its name with its foundation of wine (white in this case) and fruit (orange, lemon, and pineapple), but evokes the feeling of lounging on a Caribbean beach instead of Spain's Mediterranean coastline. Nonetheless, it is a perfect drink for your summer party and one that your guests will be raving about.
Pour wine into a large pitcher and squeeze the juice from the orange and lemon wedges into the white wine.
Toss in the citrus wedges (leaving out seeds if possible) and pineapple pieces; then add the sugar and chill overnight in the refrigerator.
Just before serving, add ginger ale, rum, and some ice. Garnish with mint, if using.
Tips and Variations
If you'd like to serve the sangria right away instead of refrigerating overnight, use chilled white wine and serve over lots of ice. However, remember that the best sangrias are chilled around 24 hours in the fridge, allowing the flavors to really blend into each other.
This recipe calls for one pineapple cut up, but you may use canned pineapple if you prefer. Substitute two 15.5 oz cans of crushed or sliced pineapple for the whole fresh pineapple.
How to Cut a Pineapple
With containers of diced pineapple available in the produce section of the supermarket, you may think it isn't worth buying a whole pineapple and cutting it up yourself. If you compare price tags, however, you might change your mind—pineapple chunks can cost around three times more than a whole pineapple. Once you know how to cut the fruit properly and easily, buying cut-up fruit could be a thing of the past.
First, make sure you have a large cutting board and a sharp knife. Having the compost bin nearby doesn't hurt either. Lay the pineapple on its side and cut off the top and the bottom. Now stand up the pineapple on one of the flat ends. Using the tip of the knife, begin slicing off the outside of the pineapple in strips, trying not to cut too much of the yellow flesh. Continue doing this until all of the outer skin is gone; if some eyes remain, cut those off so the pineapple is nice and clean. Then cut the fruit into quarters vertically, and place each quarter on its side with the point facing up. Slice off the hard core on each quarter, moving the knife horizontally across the piece, trying not to take away the flesh. Cut each pineapple piece lengthwise and then into cubes.