Orange Pineapple Citrus Brandy


2 16oz Natalie’s Pineapple Orange Juice
1 6oz Topo Chico (or other sparkling water)
½ cup brandy
1 cup apple juice
½ cup vodka
Pineapple rings, orange slices, sage leaves


1. The night before serving, take a mini bundt cake pan and fill it with a few pineapple rings, slices of orange, and sage leaves. Freeze overnight
2. When ready to serve, pop the “wreath” out of the bundt cake pan
3. Add to a large punch bowl then pour in the remaining ingredients.
4. Serve over a glass of crushed ice.