Forget the glass of wine this year. Pair your Thanksgiving feast with this refreshing, fall-inspired sangria. This unexpected libation is light and flora, yet embraces in-season fall produce with slices of pear and a woodsy herb—we prefer rosemary.
If you have one, serve the cocktail in a clear pitcher to show off the gorgeous pear and orange slices. Then, garnish each glass with a sprig of rosemary or thyme (you can use either) for a festive, upscale touch that looks like it's straight out of a cocktail bar.
- 2 oranges or 2 grapefruits
- ¼ cup sugar
- 1 sprig rosemary or thyme, plus more for serving
- 1 750-mL bottle dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 pear, thinly sliced lengthwise
- 2 cups club soda or seltzer
- Using a Y-peeler, remove zest from one of the oranges; cut in half and squeeze juice into a large pitcher. Thinly slice second orange and add to pitcher.
- In a small saucepan, bring sugar, 1 rosemary sprig, orange zest, and ¼ cup water to a simmer. Remove from heat and cover. Set aside for 5 minutes to steep; strain and discard solids.
- Add the rosemary simple syrup to the pitcher along with the wine, pear, and rosemary sprigs. Stir to combine. Top with club soda just before serving. Garnish with rosemary sprigs.