Greg DuPree
Hands-On Time
15 Mins
Total Time
20 Mins
6 servings

Forget the glass of wine this year. Pair your Thanksgiving feast with this refreshing, fall-inspired sangria. This unexpected libation is light and flora (thanks to the addition of St. Germain)l, yet embraces in-season fall produce with slices of pear and a woodsy herb—we prefer rosemary. If you have one, serve the cocktail in a clear pitcher to show off the gorgeous pear and orange slices. Then, garnish each glass with a sprig of rosemary or thyme (you can use either) for a festive, upscale touch that looks like it's straight out of a cocktail bar.

How to Make It

Step 1

Using a Y-peeler, remove zest from one of the oranges; cut in half and squeeze juice into a large pitcher. Thinly slice second orange and add to pitcher.

Step 2

In a small saucepan, bring sugar, 1 rosemary sprig, orange zest, and ¼ cup water to a simmer. Remove from heat and cover. Set aside for 5 minutes to steep; strain and discard solids.

Step 3

Add the rosemary simple syrup to the pitcher along with the wine, elderflower liqueur, pear, and rosemary sprigs. Stir to combine. Top with club soda just before serving. Garnish with rosemary sprigs.

Chef's Notes

Make-ahead! Simple syrup can be made one week in advance.

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