Combine 1/2 cup honey and 1/2 cup hot water in a small jar or bowl. Stir until fully dissolved. Let cool to room temperature. Store in the refrigerator up to 2 weeks.

Make honey syrup

Hull and halve the strawberries. Thinly slice the peach (or use nectar) and orange. In a small bowl, gently muddle the strawberries and half the orange slices with 1 tablespoon of the honey syrup — just a few presses to release juices, not to puree.

Slice and lightly muddle fruit

Lightly clap and bruise 4 of the mint sprigs between your palms to release aroma. Reserve remaining mint for garnish.

Bruise herbs

In a 1.5–2 liter carafe or pitcher, pour 1.5 cups dry white wine, 1.5 cups chilled sparkling water, 1/4 cup freshly squeezed lemon juice and 1/2 cup vodka (if using). Stir gently to combine.

Combine base liquids

Add 2 tablespoons of the prepared honey syrup to the carafe. Stir gently, taste, and adjust sweetness by adding up to 1 more tablespoon of syrup if desired.

Add sweetener

Add the muddled strawberries and orange slices, plus 1/2 cup peach nectar or the thinly sliced peaches to the carafe. If using peach slices instead of nectar, lightly press them against the side of the carafe with a spoon to release flavor.

Add muddled fruit and nectars

Drop in the bruised mint sprigs, the cinnamon stick (if using), and 1/2 teaspoon lightly crushed black peppercorns. Add the remaining thin citrus wheels for visual appeal.

Add aromatics

Cover the carafe and refrigerate for at least 30 minutes, up to 2 hours, to allow flavors to meld. Do not carbonate in the refrigerator if using a sealed container with sparkling water—use an open top or loosened cover.

Chill and marry flavors

Just before serving, add large ice cubes or an ice block to a serving pitcher or directly into the carafe if desired. If the carafe was chilled, pour in an additional 1/2 to 1 cup chilled sparkling water to refresh effervescence (reduce if already very fizzy). Gently stir once to combine.

Add ice and sparkling lift

Taste and adjust acidity or sweetness: add a teaspoon of lemon juice for brightness or 1 teaspoon honey syrup for sweetness, stirring to combine.

Taste and adjust

Serve the Carafes Kavaba over ice in glasses, ensuring each glass gets some fruit and a mint sprig. Garnish each glass with a fresh mint sprig and a citrus wheel. Leftovers can be refrigerated (without ice) up to 24 hours; add fresh sparkling water and ice before serving.

Garnish and serve

dry white wine (Pinot Grigio, Sauvignon Blanc or similar)

sparkling water or club soda (chilled)

vodka (optional for a spirited version)

freshly squeezed lemon juice

honeysyrup (see Garnish/Flavoring section for make-ahead) or honey

peach nectar or thinly sliced fresh peaches

fresh strawberries, hulled and halved

orange, thinly sliced (about 1 small orange)

fresh mint sprigs

whole black peppercorns (lightly crushed)

cinnamon stick (optional, for warm note)

large ice cubes or an ice block

fresh mint sprigs (for garnish)

thin citrus wheels (lemon or orange)

honey

hot water

Carafes Kavaba

Make Carafes Kavaba Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Carafes Kavaba Recipe

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