Every holiday deserves a little cocktail. Don’t you agree? Using seasonal ingredients to create both savory and sweets is a given. Drinks should share in what the season has to offer and that is exactly why this cocktail will be what we will be toasting with as we go around our Thanksgiving table, sharing what we are grateful for.
Two years ago I made Moscow Mules and last year I whipped up Persimmon Mojitos using one of my most favorite seasonal fruit. This year I am all about the Honey Crisp Apple. If you haven’t eaten one yet, you are truly missing out. It is the one apple, aside from a good Fuji, that I crave. Around 11 a.m. every day, my snack of choice is a honey crisp with a wedge of raw, white cheddar. So satisfying!
Whipping up a cocktail is an effortless task. I don’t drink all that much and when I do come up with something as simple as this I am reminded as to how much easier it is to mix up a drink, unlike a cake or a tart.
I have much to be grateful for; all three of my kids are in the best schools possible, with sickness all around us – we are all healthy and well, all three grandparents are present and loving (and geographically close), my community, good friends, family, and my new glass pitcher with 6 mix matched glasses that I happily purchased from my client’s retail design store (I know, superficial – but I so love it). What are you grateful for?
What will be on your Thanksgiving table? Will it be simply wine and beer or are you too, going to create something festive, using seasonal ingredients? Have a wonderful week, regardless of the chaos that comes along with it!
Apple Pomegranate Sparkling Sangria
1 Granny Smith Apple, organic, julienne
1 Honey Crisp Apple, organic, julienne
1 750ml bottle of Pinot Grigio or a good Chardonnay
1/2 (750ml) bottle Prosecco or your favorite sparkling wine
2.5 ounces | 60 grams | 1/3 cup apple cider
juice of one lime
1/4 cup pomegranate seeds
1 cinnamon stick
• in a tall glass pitcher, combine the Pinot, apple cider, apples, lime juice, and cinnamon stick. chill in fridge until ready to use.
• right before serving add the Prosecco and pomegranate seeds.
• remove cinnamon sticks and serve.
• can be made in advance – it’s best super cold.
yield: a little over a quart
The Urban Baker / SusanSalzman.com