“On the third day of Holiday Cocktails, my true love made for me…
…three winter sangrias!”
If you don’t mind fruit floating around in your spicy wine, you’ll love this beverage. And if you love fruit pieces that have absorbed the ‘goodness’ from a wine soaking, this type of cocktail definitely has the holiday spirit for you!
I searched the internet for recipe suggestions, and ended up creating a batch using bits and suggestions from others. My final list of ingredients:
- 1 apple (jonagold)
- 1 orange (navel)
- 1 pear (comice)
- 1 pomegranate
- 2 vanilla beans, scraped seeds and empty bean)
- 1 tsp ground cinnamon
- 1-1/2 c Pomegranate juice
- 12 oz ginger ale
- 1-1/2 bottles of red wine
Slice/chop apple, orange and pear into medium bite-sized pieces, placing them in the bottom of a pitcher. Add in the arils of the pomegranate, cinnamon, and vanilla seeds/bean pieces. Pour in the liquids and stir. Refrigerate at least one hour; serve in wine glasses and use a spoon to include several pieces of fruit in each glass. Makes 4-6 drinks.
Some recipes suggest adding sugar and brandy, mainly I think to sweeten the wine or tame any bitterness. My favorite ‘table’ red is Apothic Crush, which I used in my Winter Sangria today, and it did not need any additional sugar. Interestingly, I just now visited the Apothic Cellar website and discovered a very intriguing viewing experience, where a bartender was using Apothic Crush and fruit to make cocktails!
I really enjoyed my efforts today with this ‘third day of holiday cocktails’ offering, and recommend it doubled or more for large gatherings — it will be a hit!