Ingredients:

  • 750 ml dry white wine (Sauvignon Blanc or Pinot Grigio)
  • 750 ml Prosecco or Cava (Brut)
  • 120 ml premium vodka or silver rum
  • 60 ml Cointreau or Triple Sec
  • 150g fresh whole cranberries
  • 2 large Granny Smith apples, diced into 1/2 inch cubes
  • 1 large pear (Bosc or Anjou), sliced into thin wedges
  • 60g pomegranate arils
  • 5 fresh rosemary sprigs
  • 60 ml light agave or simple syrup
  • 30 ml fresh lemon juice

Instructions:

  1. Dice the 2 large Granny Smith apples into 1/2 inch cubes and slice the Bosc pear into thin wedges. Note: Keeping the skin on the pear adds structural integrity and a pop of color.
  2. Take the 5 fresh rosemary sprigs and slap them once or twice against your hand to release the oils. Observe the immediate herbal aroma.
  3. In your large pitcher, combine the 120 ml of premium vodka, 60 ml of Cointreau, and 60 ml of light agave. Note: Agave is more sustainable and has a lower glycemic index than refined syrups.
  4. Toss in the diced apples, pear wedges, 150g fresh cranberries, and 60g pomegranate arils. Ensure the fruit is submerged in the spirits.
  5. Pour in the 750 ml of dry white wine and the 30 ml of fresh lemon juice. Stir gently with a long spoon until the agave is fully dissolved.
  6. Place the pitcher in the refrigerator for 2 hours. Watch for the cranberries to slightly plump.
  7. Just before your guests arrive, remove the pitcher from the fridge. Note: Do not add the bubbles until the very last second.
  8. Slowly pour the 750 ml of chilled Prosecco down the side of the pitcher. Witness the bubbles rising through the fruit layers.
  9. Give it one extremely gentle fold to move the fruit without de-fizzing the Prosecco.
  10. Serve in wine glasses, ensuring each glass gets a mix of fruit and a fresh rosemary sprig. Enjoy the crisp, velvety finish.