6 oz Ponga Sauvignon Blanc
1 Grapefruit, juiced
2 tbsp agave or simple syrup
1 oz lime juice
Club soda or a sparkling water of your choice
Salt for rim

Using a lime wedge, run along the rim of your glasses, then dip into salt. Add ice. In a cocktail shaker, add Ponga Sauvignon Blanc, grapefruit juice agave or simple syrup, lime juice and ice, and shake for about 30 seconds. Strain into your glasses and top with club soda or sparkling water. Garnish with a lime wedge and enjoy!

1 bottle Ponga Sauvignon Blanc
1 tangerine, peeled and sliced
4 kiwis, peeled and sliced
1 lemon, peeled and sliced
1 lime, peeled and sliced
¼ cup sugar
2 cups ginger ale

Pour Ponga Sauvignon Blanc into a pitcher and squeeze juice from lemons and limes into the wine. Add the sliced kiwi, tangerine, lemon, and lime and add sugar. Stir. Chill overnight. Add ginger ale just before serving. If you prefer to serve right away, use chilled Ponga and serve over ice.

1 Bottle Ponga Sauvignon Blanc
2 Cups White Cranberry Juice
1 Cup Fresh Cranberries, plus more for serving
5 Whole Cloves
2 Cinnamon Sticks
2 Rosemary Sprigs, plus more for serving
1/4 Cup Light Rum

Simmer Ponga, cranberry juice, cranberries, orange slices, cloves, cinnamon sticks, and rosemary sprigs in a saucepan for 20 minutes until fully warmed (make sure that it doesn’t come to a boil). Stir in rum. Serve warm in mugs while leaving the spices and orange slices in your pot. Garnish with cranberries and orange slice.