Saveur

Photo: Michael Kraus

This sweet-tart wine punch was invented by members of the Junior League of Houston book club in the 1970s.

3⁄4 cup sugar
1  750-ml bottle fruity red wine,
   such as pinot noir
1⁄4 cup brandy
1⁄4 cup fresh orange juice
1⁄4 cup fresh lemon juice
1⁄4 cup fresh lime juice
1 cup ginger ale
1 cup fresh pineapple chunks
4 thin slices each of orange, lemon,
   and lime
1 fresh peach, pitted and sliced

1. Bring sugar and 1 cup water to a boil in a 1-qt. saucepan. Let cool and transfer to a pitcher; add wine, brandy, and citrus juices. Chill.

2. Before serving, add ginger ale, pineapple, citrus slices, and peaches. Stir and serve over ice.

This article was first published in Saveur in Issue #121