Recipe by Maggie Hoffman
- 1 cup pineapple juice
- 1/3 cup fresh lime juice
- 2 tbsp. angostura bitters
- 2 bottles (750 milliliters each) dry sparkling rosé wine
- Lime wheels
Mixer: In a large jar, bottle, or pitcher, mix 1 cup pineapple juice, 1/3 cup fresh lime juice, and 2 tbsp. angostura bitters. Cover and refrigerate until cold, about 2 hours. Stir well before using.
Cocktail: In a Champagne flute, add 2 tbsp. of the mixer. Carefully top with chilled dry sparkling rosé wine. Stir gently. Garnish with lime wheels.