As promised when you saw a sneak peek on Instagram last week, I’m sharing the recipe for a delicious and easy batch cocktail to enjoy on New Year’s Eve: my Pear, Apple & Cranberry Sparkling Sangria.
Whether you’re sipping long before the ball drops, and/or well into the new year, this white sangria recipe hits just the spot. It’s light, bubbly and refreshing, while having that lovely, wintry warmth thanks to whole cinnamon sticks and fresh rosemary sprigs from the herb garden. My recipe calls for Pinot Grigio (here I’ve used one of my faves, Santa Margherita), which I’ve found marries the sweetness of the apple and pear and the tartness of the fresh cranberries and lemon to perfection.
And in terms of serving this gorgeous drink, it’s safe to say that you can’t go wrong. The deep, ruby reds of the cranberries speak for themselves, but when the pristine slices of crisp apple and pear are added, the drink is truly tantalizing. Thanks to my time with the Epting brothers in Athens this summer, I now have an appreciation for a great crystal collection—the definition of heirloom pieces—and I recently started my own collection that can be passed down from generation to generation. This year’s batch of sangria looks truly stunning in my Waterford crystal punch bowl (which will also find its home on my bar cart as an ice bucket), allowing guests to serve themselves (with the most adorable holiday tongs) and see all of the gorgeous, sparkling contents afloat. So tell me, Loves, how will you be toasting to the new year? Truly, MKR
- 1 bottle white wine ( I prefer Pinto Grigio)
- 1 bottle sparkling apple cider
- 1/4 cup brandy
- 1 Granny Smith apple, sliced
- 2 pears, sliced
- 1 lemon, sliced
- 1-2 cinnamon sticks
- 2-3 sprigs rosemary
- 1 bag of frozen cranberries
- Pinch of nutmeg or fresh cloves for garnish
- In a large pitcher mix wine, sparkling cider, brandy, apple, pears, lemon, and cinnamon sticks. Refrigerate 2-3 hours.
- When preparing to serve add frozen cranberries to keep the Sangria cold and garnish with fresh rosemary and a pinch or two of nutmeg or freshly ground cloves.
