Orange, Aperol and Rosemary Sangria
- Deselect All
- 1 cup orange liqueur, such as Clement Creole Shrubb
- 1 cup soda water
- ½ cup Aperol
- ⅓ cup loosely packed fresh rosemary leaves
- One 750-milliliter bottle chardonnay or other rich white wine
- 1½ cups orange juice (from about 6 oranges)
- 2 oranges, halved lengthwise and cut crosswise into ¼-inch-thick slices
- 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.