A fresh summer drink with a little kick from the jalapeno.
- 1/2 gal lemonade
- 1 bottle dry white wine
- 1 c. Field Fire
- 2 c. pineapple juice
- 1 ripe pineapple, cut into 1-inch chunks
- Fresh mint, chopped
In a large pitcher, combine lemonade, wine, juice, and Field Fire. Stir, then add fruit. Refrigerate for at least one hour and serve over ice with mint.