1 cup Berentzen Apple Liqueur
1 cup Pinnacle Cranberry Apple Vodka
2 bottles of Bodegas Franco Espanolas Rioja Bordon Reserva 2009
1 cup apple cider
2 clementines, sliced thin, peel on
2 granny smith apples, cored and diced
1/2 cup pomegranate arils
Rosemary to garnish each glass
½ cup gingerbread syrup
Mix wine, liquor, cider, and fruit in a large pitcher. Serve over ice and garnish with rosemary.
*Best if made the night before so the fruit can soak and the flavors blend.
Gingerbread Simple Syrup
1 cup sugar
1 cup water
1 teaspoon ground ginger
¼ teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
Combine sugar and water in pot. Cook over medium-high heat until sugar dissolves.
Reduce heat to medium-low and add ginger, cinnamon, nutmeg, and cloves. Simmer for 15-20 minutes.
Transfer to a bowl and cool to room temperature (about two hours).
Pour into a bottle, and refrigerate.