From PEOPLE Magazine Click to enlarge
Cocktail of the Month

Stars like Dierks Bentley, Kellie Pickler and Gary Allan head to Nashville's Sambuca restaurant for the eclectic food and the live music. Another chief attraction: the sangria whipped up by mixologist Mike Reynolds. "The fresh fruit and the Pellegrino give the drink a little fizz, which makes it lighter," says Reynolds. "I think the red works better with food-especially a nice grilled steak-and the white as a cocktail."

RED SANGRIA

Serves: 8 to 10

Hands-on time: 10 min.

Total time: 8 hrs., 10 min.

1 cup sliced lime and orange

1 cup sliced strawberries

½ cup blackberries

½ cup blueberries

1 (750-ml.) bottle pinot noir

1 cup brandy

½ cup orange liqueur

½ cup chilled lemonade

1 cup sparkling water (like San Pellegrino)

1. Combine lime, orange, berries and next 4 ingredients in a 2-qt. pitcher. Cover mixture; chill 8 hours.

2. Add sparkling water to sangria. Serve immediately.

WHITE SANGRIA

Serves: 8 to 10

Hands-on time: 10 min.

Total time: 8 hrs., 10 min.

2 cups assorted chopped fruit (apple, pear, pineapple, strawberry)

1 cup assorted thinly sliced fruit (lemon, lime, orange)

1 (750-ml.) bottle sauvignon blanc

1 cup elderflower liqueur or ¼ cup elderflower syrup

½ cup orange liqueur

½ cup chilled lemonade

1 cup sparkling water (like San Pellegrino)

1. Combine fruit and next 4 ingredients in a 2-qt. pitcher. Cover mixture; chill 8 hours.

2. Add sparkling water to sangria. Serve immediately.