Instead of serving a spirits-based specialty cocktail at my Californian Thanksgiving, I'll be pouring a wine-based drink that's garnished with icy grapes. The recipe is somewhat like sangria, but without the addition of liqueur. White wine is infused with fresh rosemary, mint, and lemon zest. It sits overnight until the wine has an aromatic herbal quality. It's a light, refreshing, and fruity start that will offset the heavy and rich meal perfectly. Don't skip the frozen grape step; it's a festive presentation and they end up looking like floating jewels in the infused white wine.
Keep reading for the easy, make-ahead recipe.
About 1 lb. grapes, preferably a large, seedless variety such as Red Globe, plucked from the stems Serves 6-8.
2 3-inch sprigs fresh rosemary
2 3-inch sprigs fresh mint
2 bottles (750ml each) Sauvignon Blanc
2 3-inch strips lemon zest (pared with a vegetable peeler)
About 1 lb. grapes, preferably a large, seedless variety such as Red Globe, plucked from the stems