What better way to drink wine as a precursor to drinking wine at the table than with a cocktail holiday sangria to kick off your holiday feast? We share this fruit-forward fall recipe because we love its pomegranate touch. Pomegranates originated in the region from Iran to Northern India, in season from October through February, and play a part in so much Mediterranean cuisine, like we serve at home at the Della Santina table for our guests.
This sangria is a 60-ounce punch recipe, the perfect size for the average serving pitcher, with enough to serve 15 people.
- 1 cup green tea (chilled)
- 1 cup pomegranate juice
- ½ cup brandy
- ½ cup gin
- 2 ounces cinnamon syrup
- 1 x 750 mL bottle dry white wine
- 1 apple
- 1 pear
- 1 orange
- 3 cinnamon sticks
- 1 cup club soda
- Garnish: apple and orange slices (cut in half)
- Garnish: cinnamon sticks
- In a pitcher, pour the chilled green tea, pomegranate juice, brandy, gin, and cinnamon syrup. Stir well.
- Add a full bottle of dry white wine.
- Cut an apple, pear, and orange into slices and add them to the pitcher. Cover with plastic wrap and refrigerate overnight to let the flavors marry.
- When it's time to serve the sangria, pour the club soda into the pitcher. Serve in glasses over ice, garnishing each with half an apple and orange slice and a cinnamon stick.