Chef Jose Garces of Philadelphia's Amada uses crisp, dry white wine like Pinot Grigio here. Most Rieslings are a safe bet, too.

Serves 8


  • 1 cup sugar
  • 1/4 cup mint leaves (about 25), plus sprigs for garnish
  • 1 cup gin
  • 1/2 cup triple sec
  • 1 orange, cut into small wedges
  • 2 apples, cored and cut into small wedges
  • 2 bottles crisp, dry white wine like Pinot Grigio
  • 1 bottle Cava


Active time: 15 minutes
Total time: At least 3 hours

In a small saucepan, bring 1 cup water and sugar to a simmer. Add mint leaves, remove from heat, and stir until all the sugar is dissolved. Let mixture stand 1 hour, then strain into a jar and refrigerate until ready to use.

In a large pitcher or punch bowl, stir together gin, triple sec, orange, and apples. Refrigerate 2 hours or as long as overnight. When ready to serve, stir in white wine and 1 cup mint syrup. Pour into ice-filled glasses, top with Cava, garnish with mint sprigs, and serve.

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