Happy Boxing day! I hope you all had an amazing Christmas with your family, friends and loved ones! I feel like I’m still kind of sleeping off the Christmas food hangover, but I’m excited to get back to work today and finish off 2017 strong after a long weekend at home.
My friends and I are still trying to figure out what we’ll be up to for New Year’s Eve, but if there’s one thing that I know my night will involve, it’ll be this holiday sangria recipe that I whipped up for dinner yesterday… it was a huge hit! You guys remember when I worked with Chandon earlier this year? I still had a leftover bottle of Sweet Star at home, so I figured that it would be the perfect base for my sparkling holiday sangria! Mixing it in with fruit, rum and a dash of moscato wine made for the perfect complement to our holiday dinner and I’ll definitely be making another batch to ring in the new year. Full recipe is below, drink responsibly and cheers to the holiday season!
- 200mL dark rum
- 1 bottle (750mL) Chandon Sweet Star sparkling wine
- 1 bottle Moscato wine
- 1 apple, diced
- 2 peaches, pitted and diced
- 1 orange, sliced
- 1 cup pomegranate seeds
- 3 sprigs rosemary, to garnish
- Place mixed fruits into pitcher and add rum, leave to infuse for approx. 2 hours
- Add full bottle of sparkling wine
- Top the pitcher off with Moscato
- Serve chilled. Enjoy!