Orange, Aperol and Rosemary Sangria

Name: Orange, Aperol and Rosemary Sangria
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT4H15M0.000S
Yield: about 8 servings (8 1/2 cups)
Ingredients: 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

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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)

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.

Level: Easy

Total: 4 hr 15 min (includes chilling time)
Active: 15 min

Yield: about 8 servings (8 1/2 cups)

Ingredients

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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

Directions

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

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