Tequila-Champagne Sangria

This spiked white sangria is one of several served at El Real Tex-Mex Café in Houston. The sparkling wine and soda give it a gentle effervescence, rather than a fierce fizz.

• 3 medium navel oranges, sliced into thin rounds
• 4 medium lemons, sliced into thin rounds
• 4 medium limes, sliced into thin rounds
• 6 large fresh mint leaves
• 1/2 cup light agave nectar (or simple syrup)
• 3 fl. oz. (6 Tbs.) plata (silver) tequila
• 1 750-ml bottle dry white wine, chilled
• 1 750-ml bottle sparkling wine, chilled
• 2 cups lemon-lime soda

Put the oranges, lemons, limes, and mint in a large plastic container. Pour the agave nectar over the fruit. Add the tequila and mix gently. Add the white wine, cover, and let the mixture marinate in the refrigerator for a few hours.

Put the fruit mixture in a large drink dispenser or divide among 2 large pitchers. Top off with the sparkling wine and the lemon-lime soda.

Tenant’s Harbor Punch

This punch is named for a quiet, windswept point on the rocky coast of Maine. I made this punch there for the summer wedding of two friends. The caraway-flavored aquavit was made in Norway, near the bride’s hometown.Find more recipes for punch and other party drinks on our Drinks & Entertaining page.

• 4-5 medium lemons
• 3/4 cup granulated sugar
• 3 750-ml bottles off-dry white wine (such as Riesling Spatlese, Vouvray, or Chenin Blanc), chilled
• 1-1/2 cups aquavit, preferably Norwegian, such as Linie, chilled
• 2 pints fresh strawberries, hulled and halved
• 1 English cucumber, washed and sliced about 1/8 inch thick
• 4 cups sparkling water, chilled

Using a peeler, remove the zest from the lemons, avoiding the white pith. In a medium bowl, combine the lemon zest and the sugar, stirring with a wooden spoon until the sugar is fragrant and has the texture of soft, fresh snow, about 10 minutes. Add 3/4 cup boiling water to the bowl and stir to dissolve the sugar. Strain the syrup and let cool.

Juice the lemons and strain the juice —you’ll need 1 cup plus 2 Tbs. juice.

At least 3 hours and up to 6 hours before serving, combine the syrup, lemon juice, wine, aquavit, strawberries, and cucumbers in a large bowl or pot. Chill in the refrigerator.

Just before serving, pour the punch into a large chilled punch bowl or dispenser, with a block of ice. Add the sparkling water and gently stir.

French-Style Potato Salad

Wine flavors are subtle but important in this salad, so use a wine you wouldn't mind drinking. I like to keep the potato skins on both for looks and nutrition.

• 2 lb. Yukon Gold potatoes, scrubbed but not peeled
• 1-1/3 cups dry white wine (or 1/2 cup white-wine vinegar)
• Kosher salt and freshly ground white pepper to taste
• 1/2 cup extra-virgin olive oil
• 1 Tbs. minced shallot
• 2/3 cup chopped scallions

Boil the whole unpeeled potatoes in generously salted water until fork-tender, 20 to 30 minutes., depending on size. As soon as you can handle the potatoes but while they're still warm, slice them just under 1/2 inch thick with a very sharp knife.

In a small saucepan over medium heat, boil the wine until it's reduced by half. (If using vinegar, don't cook it.) Sprinkle the salt, white pepper, and hot reduced wine (or the vinegar) over the warm potatoes; toss gently. Add the olive oil, tossing just until combined, and then add the shallots and scallions. Taste and adjust the seasonings. Serve at room temperature.

Tenant’s Harbor Punch

This punch is named for a quiet, windswept point on the rocky coast of Maine. I made this punch there for the summer wedding of two friends. The caraway-flavored aquavit was made in Norway, near the bride’s hometown.Find more recipes for punch and other party drinks on our Drinks & Entertaining page.

• 4-5 medium lemons
• 3/4 cup granulated sugar
• 3 750-ml bottles off-dry white wine (such as Riesling Spatlese, Vouvray, or Chenin Blanc), chilled
• 1-1/2 cups aquavit, preferably Norwegian, such as Linie, chilled
• 2 pints fresh strawberries, hulled and halved
• 1 English cucumber, washed and sliced about 1/8 inch thick
• 4 cups sparkling water, chilled

Using a peeler, remove the zest from the lemons, avoiding the white pith. In a medium bowl, combine the lemon zest and the sugar, stirring with a wooden spoon until the sugar is fragrant and has the texture of soft, fresh snow, about 10 minutes. Add 3/4 cup boiling water to the bowl and stir to dissolve the sugar. Strain the syrup and let cool.

Juice the lemons and strain the juice —you’ll need 1 cup plus 2 Tbs. juice.

At least 3 hours and up to 6 hours before serving, combine the syrup, lemon juice, wine, aquavit, strawberries, and cucumbers in a large bowl or pot. Chill in the refrigerator.

Just before serving, pour the punch into a large chilled punch bowl or dispenser, with a block of ice. Add the sparkling water and gently stir.

Tequila-Champagne Sangria

This spiked white sangria is one of several served at El Real Tex-Mex Café in Houston. The sparkling wine and soda give it a gentle effervescence, rather than a fierce fizz.

• 3 medium navel oranges, sliced into thin rounds
• 4 medium lemons, sliced into thin rounds
• 4 medium limes, sliced into thin rounds
• 6 large fresh mint leaves
• 1/2 cup light agave nectar (or simple syrup)
• 3 fl. oz. (6 Tbs.) plata (silver) tequila
• 1 750-ml bottle dry white wine, chilled
• 1 750-ml bottle sparkling wine, chilled
• 2 cups lemon-lime soda

Put the oranges, lemons, limes, and mint in a large plastic container. Pour the agave nectar over the fruit. Add the tequila and mix gently. Add the white wine, cover, and let the mixture marinate in the refrigerator for a few hours.

Put the fruit mixture in a large drink dispenser or divide among 2 large pitchers. Top off with the sparkling wine and the lemon-lime soda.

White Wine & Elderflower Gløgg

Throughout December, Scandinavians meet outside to drink hot gløgg and sing carols—it’s like a cocktail party in the snow. My neighbors and I do it almost every night. Red wine is traditional in this spiced wine punch, but I think white wine is a nice change of pace.

• 2 750-ml bottles dry white wine, such as Sauvignon Blanc
• 2 cups elderflower cordial
• 2 Tbs. granulated sugar
• 10 green cardamom pods
• 1-1/3 cups golden raisins
• 1 cup sliced almonds
• 1/4 cup Cognac

In a 4-quart pot, bring the wine, cordial, sugar, and cardamom pods to a simmer over mediumhigh heat, stirring occasionally to dissolve the sugar. Turn the heat down and gently simmer for 5 minutes. Discard the cardamom pods; add the raisins, almonds, and Cognac. Serve hot in small glasses with spoons for scooping up the raisins and almonds.

Tenant’s Harbor Punch

This punch is named for a quiet, windswept point on the rocky coast of Maine. I made this punch there for the summer wedding of two friends. The caraway-flavored aquavit was made in Norway, near the bride’s hometown.Find more recipes for punch and other party drinks on our Drinks & Entertaining page.

• 4-5 medium lemons
• 3/4 cup granulated sugar
• 3 750-ml bottles off-dry white wine (such as Riesling Spatlese, Vouvray, or Chenin Blanc), chilled
• 1-1/2 cups aquavit, preferably Norwegian, such as Linie, chilled
• 2 pints fresh strawberries, hulled and halved
• 1 English cucumber, washed and sliced about 1/8 inch thick
• 4 cups sparkling water, chilled

Using a peeler, remove the zest from the lemons, avoiding the white pith. In a medium bowl, combine the lemon zest and the sugar, stirring with a wooden spoon until the sugar is fragrant and has the texture of soft, fresh snow, about 10 minutes. Add 3/4 cup boiling water to the bowl and stir to dissolve the sugar. Strain the syrup and let cool.

Juice the lemons and strain the juice —you’ll need 1 cup plus 2 Tbs. juice.

At least 3 hours and up to 6 hours before serving, combine the syrup, lemon juice, wine, aquavit, strawberries, and cucumbers in a large bowl or pot. Chill in the refrigerator.

Just before serving, pour the punch into a large chilled punch bowl or dispenser, with a block of ice. Add the sparkling water and gently stir.

Winter Fruit Salad

If you don't have sparkling wine on hand, a crisp Chardonnay (not an oaky one) works well, too.

• 2 navel oranges
• 1 blood orange
• 1 red grapefruit
• 2 tangerines
• 1 small pineapple, or 1/2 large pineapple
• 1/4 cup packed light brown sugar
• 1/2 cup sparkling wine
• 1 Tbs. rum
• 1 banana
• 1 apple, such as Braeburn, Fuji, or Gravenstein
• 1 ripe pear

Prepare the navel oranges, blood orange, grapefruit, and tangerines following the method in the photos. Put all the citrus sections in a bowl; squeeze in the juices from the leftover membranes. Cover and chill.

Slice the ends of the citrus to give you a stable base. Set the fruit on one end.

Slice off the peel, following the fruit's contours. Be sure to remove the white pith.

Slice along the membranes to free the sections; try to keep the sections intact.

Slice the top and bottom from the pineapple and rest the fruit on one of its flat cut surfaces. Cut off the pineapple skin, using the tip of a vegetable peeler to remove the eyes. Quarter it lengthwise, slice the core from each quarter, and cut each quarter into 1/2-inch pieces. Cover and chill.

A half hour before serving, combine the brown sugar, sparkling wine, and rum in a large bowl. Add the citrus and pineapple. Peel and slice the banana into 1/2-inch pieces; add it to the salad. Prepare the apple and the pear as follows: peel, quarter, core, and slice each quarter into four pieces, and add to the salad. Toss gently to combine thoroughly. Let sit covered at room temperature for about 30 minutes. Serve in small bowls with cookies on the side.

Steamed Mussels with Wine, Garlic & Parsley

• 3-1/2 to 4 lb. mussels
• 2 Tbs. extra-virgin olive oil
• 1 Tbs. unsalted butter
• 6 medium cloves garlic, finely chopped
• 4 shallots, thinly sliced
• 1/4 tsp. crushed red pepper flakes
• 1-1/2 cups dry white wine, such as Sauvignon Blanc or any other crisp, herbal white wine
• 3/4 cup chopped fresh flat-leaf parsley
• Good-quality crusty bread, sliced or torn into pieces, for serving

Rinse the mussels well under cold water. Pick them over, pulling off any beards and discarding any mussels that are broken or gaping open.

In a large pot with a lid, heat the oil and butter over medium heat. Add the garlic, shallots, and red pepper flakes and cook until fragrant and soft but not colored, 3 to 5 minutes.

Add the mussels, wine, and half of the parsley. Increase the heat to high, and cover the pan. After 2 minutes, remove the lid and toss the mussels well with a large spoon. Cover the pot again and cook until the mussels have opened wide, another 3 to 4 minutes. Add the remaining parsley, give the mussels a final toss, and divide the mussels and the broth among bowls. Serve the bread alongside.

Tenant’s Harbor Punch

This punch is named for a quiet, windswept point on the rocky coast of Maine. I made this punch there for the summer wedding of two friends. The caraway-flavored aquavit was made in Norway, near the bride’s hometown.Find more recipes for punch and other party drinks on our Drinks & Entertaining page.

• 4-5 medium lemons
• 3/4 cup granulated sugar
• 3 750-ml bottles off-dry white wine (such as Riesling Spatlese, Vouvray, or Chenin Blanc), chilled
• 1-1/2 cups aquavit, preferably Norwegian, such as Linie, chilled
• 2 pints fresh strawberries, hulled and halved
• 1 English cucumber, washed and sliced about 1/8 inch thick
• 4 cups sparkling water, chilled

Using a peeler, remove the zest from the lemons, avoiding the white pith. In a medium bowl, combine the lemon zest and the sugar, stirring with a wooden spoon until the sugar is fragrant and has the texture of soft, fresh snow, about 10 minutes. Add 3/4 cup boiling water to the bowl and stir to dissolve the sugar. Strain the syrup and let cool.

Juice the lemons and strain the juice —you’ll need 1 cup plus 2 Tbs. juice.

At least 3 hours and up to 6 hours before serving, combine the syrup, lemon juice, wine, aquavit, strawberries, and cucumbers in a large bowl or pot. Chill in the refrigerator.

Just before serving, pour the punch into a large chilled punch bowl or dispenser, with a block of ice. Add the sparkling water and gently stir.

White Wine & Elderflower Gløgg

Throughout December, Scandinavians meet outside to drink hot gløgg and sing carols—it’s like a cocktail party in the snow. My neighbors and I do it almost every night. Red wine is traditional in this spiced wine punch, but I think white wine is a nice change of pace.

• 2 750-ml bottles dry white wine, such as Sauvignon Blanc
• 2 cups elderflower cordial
• 2 Tbs. granulated sugar
• 10 green cardamom pods
• 1-1/3 cups golden raisins
• 1 cup sliced almonds
• 1/4 cup Cognac

In a 4-quart pot, bring the wine, cordial, sugar, and cardamom pods to a simmer over mediumhigh heat, stirring occasionally to dissolve the sugar. Turn the heat down and gently simmer for 5 minutes. Discard the cardamom pods; add the raisins, almonds, and Cognac. Serve hot in small glasses with spoons for scooping up the raisins and almonds.