One more exam to go. Just one more little hurdle before I’m free to celebrate the holidays…oh baby. (It’s descriptive inorganic chemistry on Thursday morning, in case you were wondering.) You can be sure that Thursday evening will find me with a festive cocktail in my hand, and this one, “The Number 4” from Joylicious looks amaaaazing (as does her photography).  

I love gin. A good gin and tonic might be one of my favourite drinks to sip on. When I first fell for the G&T I was worried I was turning into my grandmother, but one of my best friends shares the love for Bombay Sapphire, so it’s all good. I’ll have to let you know how my “Number 4” turns out, but in the meantime here’s another seasonal drink that should help keep spirits bright…

Apple White Wine Sangria

For the white wine sangria:

1 bottle choice riesling

1.5 ounces (44 mL) calvados (apple brandy)

1.5 ounces (44 mL) peach schnapps

1/2 cup (125 mL) simple syrup (simmer equal parts sugar and water until sugar dissolves)

1 sliced apple

1 sliced pear

1 sliced grapefruit

For the spiced apple reduction:

8 cups (2 L) apple juice (not apple cider, you want your sangria to be clear, not cloudy)

Pinch ground cinnamon

Pinch ground nutmeg

Pinch ground cloves

1. Combine white wine sangria ingredients together and let sit for 24 hours. Strain the fruit out before serving.

2. Simmer juice until it has reduced to about 1/10 or a syrup consistency. Add the spices.

3. Fill a 35-ounce (1 L) glass jug half-full with ice. Add homemade white sangria until 3/4 full.

4. Top with 7Up. Finish with 5 ounces (150 mL) spiced apple reduction.

5. Serve in an ice-filled white wine glass and garnish with fresh cranberries, cinnamon sticks and apple slices.

Source: Tracy Burton, bartender, Calgary’s Sandstone Lounge

*Tip: I added more fruit than was called for (almost double) and it was delicious. The drunken fruit is a tasty treat on its on! This makes more than enough for a punch bowl, so halve the recipe if you’re making this for a smaller gathering.

Cheers!