Blood oranges? Pinot grigio? A fizz? It's everything you could ever want in an Easter brunch cocktail. Los Angeles-based food and wine personality (and former judge on Bravo’s Top Chef Masters) Krista Simmons created this wine cocktail with the Woodbridge by Robert Mondavi pinot grigio.
- 6 Ounces Woodbridge Pinot Grigio
- 1 Ounce blood orange juice
- 1 Ounce Campari
- 1 Ounce simple syrup
- 1 1/2 Ounce soda water
- Blood orange wheels, to garnish
Fill a large glass or Mason jar with ice, then add in all of the measured ingredients, except for the soda water. Stir the ingredients with a bar spoon. Once incorporated, finish with a splash of soda water. Garnish with wheels of freshly sliced blood oranges.