5/5
(1 Votes)
Ingredients
- 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)
Preparation
Step 1
1.Combine all the ingredients in a large pitcher . Refrigerate overnight, and serve chilled.