Orange, Aperol and Rosemary Sangria

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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  • Level: Easy
  • Total: 4 hr 15 min (includes chilling time)
  • Active: 15 min
  • Yield: about 8 servings (8 1/2 cups)
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1 cup orange liqueur, such as Clement Creole Shrubb

1 cup soda water

1/2 cup Aperol

1/3 cup loosely packed fresh rosemary leaves

One 750-milliliter bottle chardonnay or other rich white wine

1 1/2 cups orange juice (from about 6 oranges)

2 oranges, halved lengthwise and cut crosswise into 1/4-inch-thick slices


  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.
  2. To serve, fill 8 glasses halfway with ice, then pour the sangria, oranges and herbs into each glass.