This pretty, copper-colored cocktail is basically white sangria mixed with a fruity Cognac infusion. Bridget Albert likes making the drink with Riesling instead of Chardonnay because it’s more aromatic and often has hints of pear, grapefruit and apple.
Slideshow:More Wine Cocktails
3 ounces chilled Riesling
2 ounces Fruity Cognac (see Note)
1 orange wheel, 1 lemon wheel and 1 lime wheel, for garnish
How to Make It
Fill a chilled wineglass with ice. Add the Riesling and Fruity Cognac and stir well. Garnish the drink with the orange, lemon and lime wheels.
Fruity Cognac In a jar, combine half of a 750-milliliter bottle of Cognac with 3 cups sliced strawberries and 2 1/2 cups cubed fresh pineapple. Let macerate at room temperature for 48 hours. Strain the infused Cognac into a clean jar and refrigerate for up to 1 week. Makes about 12 ounces.
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