- Yield : 12 to 14 servings
- Cook Time : 5m
- Ready In : 5m
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- One 750-milliliter bottle sweet rose
- One 200-milliliter bottle brandy
- 8 ounces kumquat, sliced in half
- 4 cups red grapes, sliced in half
- 6 rings dried pineapple
Add the rosÃ© and brandy to a large pitcher. Add the kumquats, grapes and pineapple rings. Refrigerate for at least 3 hours and up to overnight.
Serve in chilled white wine glasses.