Pear & Rosemary Sangria

Forget the glass of wine this year. Pair your Thanksgiving feast with this refreshing, fall-inspired sangria. This unexpected libation is light and flora, 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.

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Ingredients

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• 2 oranges or 2 grapefruits
• ¼ cup sugar
• 1 sprig rosemary or thyme, plus more for serving
• 1 750-mL bottle dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 1 pear, thinly sliced lengthwise
• 2 cups club soda or seltzer

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Method

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

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Products Used In Making This Recipe

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