Fall Celebration Sangria

November is a month of celebration in my family, full of birthdays, anniversaries, and of course Thanksgiving. If there is one thing I know, it’s that great celebrations are accompanied by a perfect libation to toast. I recently crafted this recipe on a whim for an intimate wedding (on the groom’s request). I loved the flavors and when I returned home, I immediately worked on the recipe to share with you. Bring a batch to your next soirée.

THE INGREDIENTS:

• ½ cup fresh ginger, peeled and sliced

• ½ cup sugar

• ½ cup water

• 3 large sprigs of rosemary

• 1 granny smith apple

• 1 honeycrisp apple

• ½ cup tequila

• 1 bottle Pinot Grigio (chilled)

THE RECIPE:

1. Make ginger simple syrup: In a small pot, put sugar and water over medium heat, and stir until the sugar dissolves and the liquid is clear again. Add ginger, and let it come to a slight boil, then turn down the heat to low, and let it simmer for 10 mins. Turn off the heat and add 1 spring of rosemary. Let the syrup cool until it reaches room temp.

2. Prep Sangria Base: Once the syrup has cooled, get a big pitcher, and strain in the syrup. Chop apples and add to the pitcher along with the last two sprigs of rosemary, and ½ cup tequila. Put in the fridge and let chill for at least one hour but preferably

3. Mix in the Wine: One hour before serving, add the bottle of wine to the pitcher with the sangria base. Put the pitcher in the fridge and let it sit for one hour (or more) then enjoy! If you don’t have time to let it sit, you can mix in wine and serve it immediately.

4. Enjoy: This drink is best served over glasses of ice!