I hope you had a great weekend - ours was full of food! We hosted a little cocktail party for some good friends to celebrate our "almost a year!" in Asheville. Everyone brought hors d'oeuvres and my mom and I threw together a spread of fresh cut fruit, shortbread and almond madeleines for dipping into ganache - and this cocktail. We LOVE sangria - and I love that you can play with it a lot as well. Years ago my mom had this brilliant idea of sticking a few branches of fresh rosemary into a bottle of white wine; let it sit for a day or so and the wine becomes infused with the subtle and intoxicating flavor of the herb. I took that idea as my inspiration to create the Springria... it's VERY drinkable and goes quickly so we made two batches in two half gallon mason jars (you could easily cut this in half though). It takes a little prep work but it's so worth it.
2 bottles of white wine (we used a Sauvignon Blanc)
4-6 stems of fresh rosemary (plus additional smaller ones for garnish)
3 pints of fresh strawberries
4 T. sugar
1 c. of orange liqueur (we love Harlequin)
bottle of Cava
Open your wine pour just a little off (maybe 1/4 c. - drink it!) to make room for the rosemary. Gently slide 2-3 stems of the rosemary into each bottle. Refrigerate for at least 6 hours or longer - the longer it sits, the more intense the rosemary flavor.
You'll need to prepare your strawberries ahead as well. Leave 1 pint washed and whole for garnishing the glasses. Wash both remaining pints. The first, stem and slice all of the berries. The second, leave the stems and cut in half. Toss all the berries in the sugar and refrigerate. They need at least 4-6 hours to create enough syrup to use in the drink.
When you are ready to compose the Springria, drain 1/2 c. of strawberry syrup off the strawberries then divide the berries equally between your two mason jars. Add the syrup equally to the jars and pour a bottle of wine into each mason jar, finally adding 1/2 c. of orange liqueur to each jar. Add a few springs of fresh rosemary to each jar, seal and shake them a bit - refrigerate until ready to serve.
To serve... add ice to a glass, pour the Springria straight from the mason jar (be sure to get some of those strawberries in the glass!) but leave a bit of room in the glass to top with a splash of Cava. Garnish with a whole strawberry and more rosemary.