I use zinfandel (not white zinfandel - red zinfandel that you would get if skins are left on during fermentation) - my favorites are from Amador County in Northern California, near Plymouth.
Oranges - scrubbed clean and sliced into 1/4" thick rounds too big to fall out of the pitcher when poured.
Combine a bottle of zin with sliced oranges in a pretty ceramic wine pitcher, comme ça:
That's it.
Nothing else.
It's not a cocktail! Don't add triple sec - don't know why all the restaurants do that - maybe because its cheaper than nice oranges or stores longer. Or maybe because it is well known that snockered patrons spend more and tip better! ;)
