Pina Colada Sangria
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- 2 750 ml bottles of moscato (I used Barefoot)
- 20 oz can of crushed pineapple, juice and pineapple
- 1 1/2 cups coconut rum (I used Malibu)
Adapted from pintrest.com
1.Combine all the ingredients in a large pitcher . Refrigerate overnight, and serve chilled.