Essentially a wine punch, this lighter version of sangria uses pisco, a South American brandy and a clove-infused honey syrup, which complements the wine’s zippy acidity.
Ingredients
Honey and clove syrup
Method
1.For honey and clove syrup, combine honey, 125ml water and cloves in a small saucepan over low heat. Cook, stirring until honey dissolves. Set aside to cool, then strain into a jug and chill.
2.Combine pisco, Lillet Blanc, pinot grigio, 80ml honey syrup, bay leaves and cucumber in a 2-litre jug. Add crushed ice and peach slices, top with apple cider, and gently stir. Serve.
Store remaining syrup in the fridge indefinitely to make another batch.
Notes
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