Six months ago, the weather was just beginning to warm and the prospect of an ice cold adult beverage was so enticing that we launched this series to give us an excuse to play mixologist. We experimented with new versions of old favorites and some even more classic. As the days begin to get shorter, and the weather cooler, I was beginning to wonder if we would have to put our cocktail endeavors on a temporary hiatus. That was until I discovered Jessica’s Pomegranate Vanilla Sangria recipe. Such great fall flavors all in one glass! Looking for some early fall dinner party inspiration? Look no further…
Vanilla bean, cinnamon sticks, and pomegranate oh my…
Capitalize on the rustic nature of fall and keep the setting simple. Ivory candles, glass hurricanes, and fresh linens set an easy laid back tone…
A simple silk top with an autumn-colored cord is a perfect effortless chic dinner party equation…
Pomegranate Vanilla Sangria
1 large navel orange, sliced
1 large apple, chopped
1 large pear, chopped
the arils of 1 pomegranate
2 cinnamon sticks
2 vanilla beans
1 1/2 bottles of red wine (I bought a Spanish red wine)
2 cups of sparkling pomegranate soda (bought mine at Trader Joe’s)
1/2 cup brandy
1/2 cup sugar (possibly more depending on your wine)
1 tablespoon vanilla extract
Add orange slices, apples, pears, cinnamon sticks and pomegranate arils to the bottom of a big pitcher. Pour wine, pomegranate juice/soda, brandy, sugar and vanilla extract over top. Scrape vanilla beans out of their pods and add to the mix. Then throw the entire empty vanilla beans in. Mix with a giant spoon to really combine everything.
Place in the fridge for about 1 hour before serving. Taste to determine if you’d like more sugar, and if so – add it! Spoon some of the fruit into glasses before pouring, then add ice and sangria on top.
Note: If you can’t find the pomegranate soda, I would sub 1 1/2 cups of pomegranate juice + 1/2 cup ginger ale or club soda. Taste before adding your sugar in case it is super sweet.