Sangrita with a Pineapple-Lime Iceberg

Ingredients

• 1 liter club soda 
• 1500 ml cooking wine dry white
• 1 cup juice of lime fresh ( 10 limes)
• 4  limes cut into 12 wedges each
• 1 cup orange juice 
• 1  pineapple cored peeled quartered cut into 1 1/2-inch chunks
• 46 ounce pineapple juice canned
• 0.8 cup sugar 
• 2 cups tequila 
• 1 cup triple sec 

Equipment

• bowl
• sauce pan

Directions

1. Place half of the lime wedges and one-third of the pineapple chunks in a medium bowl.
2. Mix 1/2 cup of the pineapple juice with 3/4 cup water and pour over the limes and pineapple chunks. Freeze until firm, about 4 hours.
3. Make a simple syrup by mixing the sugar with 3/4 cup water in a small saucepan. Bring the mixture to a boil, stirring to dissolve the sugar. Cool before using.
4. Mix the wine, the remaining pineapple juice, the tequila, lime juice, simple syrup, orange juice and triple sec in a punch bowl.
5. Remove the pineapple-lime iceberg from the bowl and float in the punch.
6. Add the remaining lime wedges and pineapple chunks.
7. Pour in the club soda just before serving.
8. Serve over ice in glasses.
9. Make ahead tip: This can be made the day before. Just add the limes, pineapple and the club soda right before serving.
10. From Food Network Kitchens