The combination of citrus and rosemary with a light bodied red wine creates an easy-to-drink cocktail suitable for any occasion. You can’t go wrong with a Merlot or Syrah but heavier bodied wines can work here as well, especially as the months become cooler.
Photo by Kyle Keigan
The combination of citrus and rosemary with a light bodied red wine creates an easy-to-drink cocktail suitable for any occasion.
3 large oranges, 1 cut into
¼-inch-thick slices, 1 juiced, 1 saved for garnish
1 large lemon, cut into
3 tablespoons confectioner’s sugar
2 tablespoons Triple Sec
1(750-ml.) bottle fruity red wine (such as Merlot or Syrah)
Combine orange slices from one orange, lemon slices and sugar to a large pitcher; gently muddle until sugar is dissolved and fruit releases some juice but is not completely crushed.
Add orange juice, Triple Sec, and wine. Stir to combine and refrigerate for at least 2 hours or up to 8 hours.
To serve, stir briskly to redistribute settled fruit and pulp; serve over ice and garnish with orange slices and rosemary sprigs.