Ingredients:

  • 750 ml Sweet White Wine (Moscato or Pinot Grigio)
  • 1 cup coconut rum
  • 0.5 cup white rum
  • 2 cups unsweetened pineapple juice
  • 0.5 cup cream of coconut
  • 1 lb fresh pineapple chunks
  • 0.5 cup maraschino cherries
  • 1 lime, sliced
  • 4 sprigs fresh mint

Instructions:

  1. Pour the 1 cup coconut rum and 0.5 cup white rum into your pitcher.
  2. Add the 0.5 cup cream of coconut to the rum. Whisk vigorously for 45 seconds until the mixture is completely smooth and milky. Note: Mixing with alcohol first prevents clumps later.
  3. Slowly pour in the 750 ml sweet white wine while stirring gently.
  4. Stir in the 2 cups pineapple juice until the liquid is a uniform, opaque gold.
  5. Drop in the 1 lb fresh pineapple chunks and 0.5 cup maraschino cherries.
  6. Add the lime slices, giving them a tiny squeeze before dropping them in to release the zest oils.
  7. Place the pitcher in the fridge for at least 2 hours. Note: This allows the wine to penetrate the fruit and vice versa.
  8. Just before serving, clap the 4 sprigs of fresh mint between your hands and tuck them into the top of the pitcher.
  9. Pour into glasses filled with ice, ensuring each guest gets plenty of fruit.