To celebrate the advent of cooler days, it's best to toast with a glass of something just as bittersweet as the passing of the time. A combination of the rustic and earthy summertime fruit with the dark, syrupy notes of the liqueur in which it is soaked is an unexpected complement to the crisp bite of an effervescent rosé wine. At my house, we like to take the syrup of preserved cherries, drizzle it at the bottom of a tall glass, dilute it with some water, and enjoy the deeply satisfying cocktail that develops. This recipe is a little funner and a great way to add something new to a tired sangria recipe.
2 bottles rosé wine
8 fl oz cherry brandy
2 fl oz juice from preserved cherries (cointreau)
1/2 cup cherries preserved in cointreau (or any liquor)
15 halved and pitted fresh yellow/pink cherries
2 tbsp honey
- combine all ingredients, stir well. Let sit for about half an hour in the fridge before enjoying.