My godmother and her husband, Roly, used to throw the biggest parties. Roly made enormous vats of his two famous fish soups; one white and one red. Over a hundred people would line up, having brought their own bowls and spoons to chow down on both. Much debate was had on which you started with but there was never any debate as to how good they were poured over bruschetta slathered with rouille. All was washed down with equally enormous pitchers of sangria, both red and white. When I called him for the recipe for his famous white sangria, his first words were, “Take 5 gallons of wine”! I’ve reduced the quantities to a slightly more manageable size for this recipe. Even though Roly would serve his white sangria in the summer, I think it makes a wonderful holiday cocktail by adapting the fruits and garnishing with a sprig of rosemary. I hope you enjoy!
2 bottles of dry white wine (Sauvignon Blanc or Pinot Grigio work well)
2 plums, pitted and sliced
1 orange, sliced lengthwise and then each half quartered (keep rinds on)
1/2 cup pomegranate seeds
Rosemary sprigs for garnish
Dark rum to taste
Simple syrup to taste
Mix all ingredients in a pitcher and pour over ice. It’s great to make this the day before so the fruit takes in all the alcohol.