In this case, I decided to do a play off the mimosa, made with champagne. Or even a bellini, made with prosecco. The idea is the same - sparkling wine and fruit juice. The moscato wine is light and fresh and easy to drink (and perfect for summer). and the citrus is always a good match for seafood.
Orange-pineapple juice, cold
Moscato wine (sparkling preferred), cold
Maraschino cherry (optional)
Fill your favorite sparking-wine drinking glass about 1/4 full with juice. Top with the wine. Add the cherry, if you like.
If you prefer, you can change the ratio to 50-50, or even use 3/4 juice and 1/4 wine. It's up to you. And that cherry? Completely optional.