Prep Time
15 min
Yields
8 servings
This bright orange sangria combines Aperol, a slightly bitter orange-flavored aperitif, with orange liqueur, soda, juice and slices and a nice herbal hit of fragrant rosemary for an early autumn tipple.
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ingredients
1
cup orange liqueur, such as Clement Creole Shrubb
1
cup soda water
½
cup Aperol
⅓
cup loosely packed fresh rosemary leaves
1
(750-mL) bottle chardonnay or other rich white wine
1 ½
cups orange juice (from about 6 oranges)
2
oranges, halved lengthwise and cut crosswise into ¼-inch-thick slices
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directions
Notes
Makes about 8 servings (8 1/2 cups)
Step 1
Add the Aperol and rosemary to a 3-quart pitcher, and bruise the rosemary with a wooden spoon for 1 minute. Add the wine, juice, liqueur and soda water, and stir to combine. Add the oranges, and cover the pitcher with plastic wrap. Refrigerate the sangria for at least 4 hours and up to overnight.
Step 2
To serve, fill 8 glasses halfway with ice, then pour the sangria, oranges and herbs into each glass.