You could crack open an ordinary can of beer at your next backyard cookout. But Mario Mazza (CWR '03) suggests a glass of wine instead.

This engineering grad knows a thing or two about oenology. He's a third-generation winemaker at his family's Mazza Vineyards, a Pennsylvania vintner internationally known for its ice wine. Try Mazza's simple take on a wine spritzer recipe made with grappa, a traditional Italian spirit.

Farm Stand Punch

1 1/4 oz. grappa or brandy (Mazza Vineyards distills grappa inhouse)
2 oz. tart cherry juice
3 fresh sage leaves, gently bruised
Combine ingredients in a shaker over ice and shake vigorously for 10 seconds. Strain into snifter and garnish with fresh sage leaves.