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.


Yields about 8 cups; serves 8 to 10
        1 750-ml bottle dry Riesling
        6 fl. oz. (¾ cup) peach vodka, preferably Cîroc
        6 fl. oz. (¾ cup) canned pineapple juice
        ½ cup agave nectar, light or amber
        1 small navel orange, quartered lengthwise and thinly sliced
        1 cup bite-size pieces fresh pineapple

        Club soda.


1. In a 2½ – 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.

2. Serve over ice, garnished with the fruit. Top off each glass with a splash of club soda.

Food: Pineapple-orangesangria

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