Ingredients

2 oranges, thinly sliced

1 lemon, thinly sliced

1 lime, thinly sliced

4 cups fresh firm fruits, prepared and sliced as appropriate

1 gallon full-bodied dry red wine, such as Cabernet Sauvignon

1 1/2 to 2 cups orange liqueur, such as Cointreau or Triple Sec

1 1/2 cups Presidente brandy

2 bunches lemon verbena, washed and stemmed (about 2 cups)

Fresh soft fruits, prepared and sliced as appropriate

Club soda, champagne, or sparkling wine

Description

Editor's Note: The Recipe And Introductory Text Below Are From Fonda San Miguel: Thirty Years Of Food And Art, By Tom Gilliland, Miguel Ravago,...

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