2 – apples (cored and coarsely diced)
2 – pears (cored and coarsely diced)
2 – juice oranges (peeled, seeded and diced)
1 cup – gin
1/2 cup – triple sec
3bottles manzanilla sherry or 2 bottles dry white wine (500each, 750each)
1/2 bottle cava (chilled., 1 1/2 cups)
1. Place all fruit in a bowl with gin and triple sec. Cover and refrigerate at least 4 hours, or overnight.
2. Transfer to a large pitcher and add manzanilla or white wine. Stir. Divide liquid and fruit into wine glasses, over ice if desired, until about 2/3 full.
3. Top each with cava.