TOTAL TIME: 30 MIN
SERVINGS: 4

John Besh of Restaurant August in New Orleans serves this lightly sweet, fruity white-wine sangria over plenty of ice cubes. "Use Viognier—it has a nice balance of fruit and acidity," he says.

• 1/4 cup mint
• 1 cup Grand Marnier
• 2 peaches, cut into thin wedges
• 1 bottle Viognier
• 1/3 cup water
• 1 mango, chopped
• 1/3 cup sugar

In a saucepan, cook the sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold. Stir in the Grand Marnier, Viognier, mango, peaches and mint and serve over ice.