The South American brandy is usually worked into sour drinks, but pineapple juice and sparkling wine add a tasty twist here.
- 9 ounces pineapple juice, chilled
- 6 ounces pisco (grape brandy), chilled
- 1/2 ounce Simple Syrup Recipe
- 6 dashes Angostura bitters
- 1 bottle (750 ml) sparkling wine
Mix juice, pisco, simple syrup, and bitters in a cocktail shaker. Divide among 6 flutes; top with sparkling wine.
SourceMartha Stewart Weddings, Fall 2011