Don't worry, I've got your weekend plans right here. All you need to do is a find a rooftop or patio and a friend (or 5) to share with. Shouldn't be hard.
If you don't know me in real life (hi - nice to meet you!) then you should know I'm that annoying person who says "I bet I could make this" when I'm at a restaurant or bar. It certainly doesn't stop me from going to said restaurants and bars, but it's just a thing you should expect to come out of my mouth.
I'm a very fun person to be around. Really!
This is a recreation from one of my favorite wine bars in Seattle. They do a couple different types of wine slushies, but this might actually be my number one favorite! My love for coconut knows no bounds, and while I don't go around ordering pina coladas everywhere I go, I've never been mad at one.
This is the perfect combination of wine + fruity cocktail and definitely deserves a spot in your weekend drink rotation. Actually, scratch that. It's summer! Drink this on a Tuesday and love life a little extra.
Need another reason to make this? It's a GREAT way to stretch a bottle of wine! This might not be important to some, but it mattered to me after my friend and I (so that's TWO people) polished off THREE bottles and then some one night. While I regret nothing, it is nice to know I can bust out this drink and know we're set for a little while.
If you need an extra nudge to make this (WHO ARE YOU??), know that this tastes great straight out of the blender BUT can also be kept in the freezer until you need it. Whenever you're ready to drink you just have to give it one last whirl in the blender and you're good to go.
Be extra, friends. You deserve it.
- 1 bottle Pinot Grigio (750 ml)
- 16 oz frozen pineapple
- ¼ cup rum
- 1 cup coconut milk (I prefer canned)
- ¼ cup sugar
- 1-2 cups ice
Blend everything together until smooth. Start with 1 cup of ice and add more if the consistency seems too thin for you. All of this fills my blender to the top so feel free to do this in two batches!
These are delicious straight out of the blender, but I did find that I got the best consistency if I made the drink ahead of time, let the mixture freeze for at least 6 hours (or overnight) and then re-blended right before serving.
Make sure to taste as you go. Feel free to add more pineapple, coconut milk, sugar, RUM, whatever.
Use whatever kind of Pinot Grigio you like! Definitely doesn't have to be expensive - I've used multiple brands and it's always turned out.