This tropical sangria is a must for a hot day in Texas, or anywhere steamy for that matter. But, this recipe transports you to a tropical paradise, even if you never leave your own backyard. I brought back in local favorite, Pinkerton's Distillery, for this one. I previously used Pinkerton's for my Strawberry Rose' Mojito.

Ingredients

• 6 cups pineapple juice (one large 46 oz. can)

• 1 bottle Burklee Hill Vineyards Banna Sue

• 2 cups Pinkerton's Coconut Rum

• 1 cup club soda

• Sliced pineapples, strawberries, or your choice of fresh fruit

Directions

• Chill all ingredients for 2 hours

• Slice fruit and place in bottom of large drink dispenser

• Pour over liquid ingredients and mix well

• Pour over ice and enjoy!

Serves a crowd! Let me know any twists you come up with for your tropical sangria! I served this for our 4th of July celebration and it was perfect with grilled meats.

Cheers - E