Elk Cove Recipe

Chill bottle

Place a bottle of Pinot Gris/Pinot Grigio in the refrigerator for at least 2 hours so it is well chilled before assembling the drink.

Prepare the fruit and aromatics: core and thinly slice the pear and green apple (about 1/8-inch slices). Thinly slice half a lemon into wheels and remove any seeds. Slice fresh ginger into very thin coins or matchsticks. Lightly bruise the mint leaves by gently clapping them between your palms or pressing with the back of a spoon to release aroma.

Place the pear, apple, lemon slices and ginger into a large pitcher. Add the bruised mint leaves, reserving a few whole leaves and sprigs for garnish.

Muddle gently: using a wooden spoon or muddler, press the fruit and ginger lightly 6–8 times to release juices and aromatics without pulverizing the fruit. The goal is fragrance and a touch of juice, not a puree.

Add sweetener: stir in 2 teaspoons of simple syrup (or honey syrup) into the pitcher, tasting after stirring. Adjust to preference (up to 1 tablespoon) if you like a slightly sweeter profile. Keep in mind the wine will add acidity and fruitiness.

Pour the wine and top with bubbles: slowly pour the entire chilled bottle of Pinot Gris/Pinot Grigio into the pitcher over the fruit and aromatics. Stir gently to combine. If using, add 250 ml chilled club soda or sparkling water to give a light effervescence; pour gently to preserve bubbles.

Add ice and serve: fill four wine glasses or large goblets with about 1/2 cup ice each (about 4 cups total used across glasses). Divide the sangria-like mixture among the glasses, making sure each gets some fruit slices and a bit of ginger.

Garnish each glass with a sprig of fresh mint and a lemon wheel. Optionally, rim the glass with a thin pear slice for presentation. Serve immediately so the wine stays bright and chilled.

Make-ahead note: You can assemble the pitcher up to 2 hours in advance and keep chilled; add ice and club soda right before serving to avoid dilution and maintain effervescence.