Thanksgiving is just 14 days away! Do you know what your will serve your friends and family? If you need some help in the drink department, I have compiled a list of my favs that are sure to get your guests in the holiday spirit.
2 cinnamon sticks, plus more for serving
2 medium apples, thinly sliced (I prefer Honeycrisp)
1 medium pear, thinly sliced
1 medium orange, thinly sliced
⅔ cup pomegranate seeds
1 (750 ml) bottle white wine (I suggest a Pinot Grigio)
2 cups apple cider
½ cup brandy
¼ cup orange juice
2 tbsp. lemon juice
Club soda, for serving
Place the cinnamon sticks and fruit into a large pitcher. Add wine, apple cider, brandy, orange juice, and lemon juice. Allow to sit in the refrigerator for 3 – 24 hours (6-8 hours is best!).
Pour the sangria and fruit into glasses. Add a splash of club soda. Garnish with a cinnamon stick, if desired.
Prep Time: 30 minutes
Total Time: 3 hours, 30 minutes (or overnight)
Pomegranate Rosemary Spritzer (via A House in the Hills blog)
1 bottle prosecco (chilled)
2 ounces peach schnapps (chilled)
4 teaspoons fresh squeezed lemon juice
4 ounces pom juice
1 small bottle mango flavored soda water
6-8 sprigs rosemary
1 fresh pomegranate
.5 cup sugar
1 cup water
Add 1 cup of water to a small pan with 2-3 sprigs of rosemary, bring to a boil.
Add sugar to boiling water and stir until sugar dissolves.
Remove from heat, strain rosemary leaves and set to cool.
Clean and de-seed pomegranate. Set seeds aside.
Pour prosecco evenly into 4 cocktail glasses.
Add .5 ounces of peach schnapps, .5 ounces rosemary simple syrup, 1 teaspoon lemon juice, 1 ounce pom juice and a splash of mango soda water to each glass and stir.
Add 1 tablespoon of pomegranate seeds to each glass.
Allow the pomegranate seeds time to float to the top of the glass and garnish with 1 sprig of rosemary.
Pear Rosemary Cocktail (via seriouseats.com from Kelly Carambula)
1 cup sugar
1 cup water
- 3 sprigs rosemary
FOR THE COCKTAIL:
1 1/2 ounce pear brandy
1/2 ounce rosemary syrup
1/2 ounce Domaine de Canton ginger liqueur
1/2 ounce freshly squeezed lemon juice
2-inch sprig of rosemary
1. To make the rosemary syrup: Combine the sugar, water and 3 sprigs rosemary in a small saucepan over medium-high heat. Stir to dissolve sugar and bring to a boil. Reduce to a simmer and continue to cook for 15 minutes. Remove from heat and let cool. Remove rosemary before bottling.
2. To make the cocktail: Fill a cocktail shaker with ice. Add pear brandy, rosemary syrup, Domain de Canton, and lemon juice. Shake for 15 seconds.
3. Strain into a cocktail glass and garnish with rosemary sprig.
So there you have it folks, a few cocktail options to make your next holiday gathering merry and bright!