Mirassou Tropical Sangria
- 1 bottle of Mirassou Moscato
- 4 oz. coconut rum
- 1 lime
- 1 can of lemon-lime soda
- 8 oz. of cubed, canned pineapple or 1 cup cubed, fresh pineapple from the produce section
- 1 cup cubed mango, from the frozen section, thawed
In a glass pitcher, add the cubed pineapple and the pineapple juice, followed by the cubed mango. Next, add one bottle of Mirassou wine and the coconut rum, and stir. Chill in the refrigerator for up to 3 hours. Cut thin, round slices of lime and set aside. Once chilled, add the lemon-lime soda and limes, and stir well just before serving. Use mason jars, red wine glasses or other fun stemware for this cocktail to best display the fruit. Float a slice of lime on top of the glass as garnish. For added refreshment on a hot day, serve over ice and enjoy!
Makes 8 cocktails.