Recipe by
Citrus and Rosemary Sangria Pitcher
Serves 6–8
In this not-too-sweet Sangria, the differentiator lies in its caramelized, rosemary-infused honey.
For caramelized rosemary honey
½ cup Maine honey
1 sprig rosemary, bruised
For pitcher of cocktails
1 ½ cups ice
1 bottle crisp Sauvignon Blanc
½ cup caramelized rosemary honey
¼ cup Cointreau or other orange-flavored brandy
1 blood orange, half juiced and the other half thinly sliced
1 lemon, thinly sliced
1 clementine, thinly sliced
1 lime, thinly sliced
To make the infused honey, combine honey and rosemary in a small pan over medium heat for 6–8 minutes until the rosemary has infused its scent and the honey has darkened slightly. Cool for 15 minutes. Compost rosemary.
To make the pitcher of cocktails, combine ice, wine, infused honey, Cointreau, blood orange juice and sliced fruit. Pour into wine glasses and serve.
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No. 13 / Summer 2020
From Issue
