MAI TAI SANGRIA
1 bottle (750 mL) Chardonnay or Pinot Grigio
1 cup Malibu Rum
1 cup pineapple juice
1 bottle of Topo Chico
1 orange sliced into half wheels
8 slices of pineapple wedges
8 maraschino cherries
1/4 cup cherry syrup (from maraschino cherries)
How to Make
In a large pitcher, add orange slices and muddle with the back of a wooden spoon. Add the bottle of white wine, rum, pineapple juice and stir. When ready to serve add ice to a tall glass, pour in the sangria, and add a spoonful of cherry syrup and garnish with pineapple and cherry.
Sip, enjoy, and repeat.