The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Pink Moon


1 (750-millileter) bottle Luna Nuda Rosé

1 cup fresh raspberries or strawberries, plus more for garnish

2 ounces brandy

2 ounces Thatcher’s elderflower liqueur

4 ounces berry-flavored kombucha

Garnish: Mint or rosemary sprigs


1. In a pitcher, combine wine, berries, brandy, and liqueur and chill for at least 2 hours, or overnight.

2. Divide evenly into four glasses and top each with kombucha. Garnish with additional berries and a fresh herb sprig.