Rum Journal: This is Your New Coconut Sangria Recipe

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By Sarah Greaves-Gabbadon
CJ Travel Editor

With this winter’s tundra-like temperatures (hopefully!) behind us, its time to celebrate spring. Puerto Rico’s El Conquistador Resort offers a novel way to toast to the season’s arrival with a refreshing coconut sangria, made, of course, with locally produced Don Q coconut rum. Cheers to plenty of sunny days ahead!

El Conquistador’s Sangria de Coco

Ingredients:
2 ounces white wine
1 ounce Don Q coconut rum
1 ounce apple juice
1 ounce pineapple juice
¾ ounce cream of coconut (preferably Coco Lopez)

Method:
Blend all ingredients and pour into a glass with ice. Garnish with a slice of pineapple or apple.

 

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