VINO CON FRUTTA

Portobello Yacht Club

Regional Executive Chef Tony Periquito

1   Liter   Burgundy Wine

.250    Liter   Riunite Lambrusco

1/3 Cup Crème de Cassis Liquor

1/3 Cup Grenadine

2/3 Cup Orange Juice

Mix together and serve over ice or at room temperature with fresh

strawberries and orange slices.

Source:  levyrestaurants.com