A splash of club soda adds a dry, bubbly note to this summery drink, which was created by Kim Haasarud, the author of 101 Sangrias and Pitcher Drinks.
serves 8 to 10
yields about 8 cups
1 750-ml bottle dry Riesling
6 fl. oz. (3/4 cup) peach vodka, preferably Cîroc
6 fl. oz. (3/4 cup) canned pineapple juice
1/2 cup agave nectar, light or amber
1 small navel orange, quartered lengthwise and thinly sliced
1 cup bite-size pieces fresh pineapple
In a 2-1/2-to-3-quart pitcher, stir the wine, vodka, pineapple juice, and agave nectar until well mixed. Add the fruit and then refrigerate for at least 2 hours and up to 24 hours.
Serve over ice, garnished with the fruit. Top off each glass with a splash of club soda.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 117
, pp. 41
May 3, 2012