Harvest Sangria Recipe

Make honey-ginger syrup

In a small saucepan, combine the clover honey (2 tsp) with 2 tablespoons of water and the sliced 1-inch piece of fresh ginger. Warm gently over low heat, stirring until honey dissolves, and simmer for 2 minutes to infuse. Remove from heat and let steep 5 minutes. Strain out ginger and reserve syrup. (This creates a balanced, easily mixable sweetener with intense ginger flavor.)

While the syrup is warm, stir in the ground cinnamon (1/4 tsp) until evenly incorporated.

In a large pitcher, add the thinly sliced pear (from 1 pear) and the lemon slices. Pour in the Copper & Kings American Brandy (4 tbsp) and 2 tablespoons of the reserved honey-ginger syrup. Gently muddle the fruit slices once or twice with a wooden spoon to release juices and help infusion.

Add the full 12 oz of dry red wine to the pitcher and stir gently to combine. Cover and refrigerate for at least 1 hour, ideally 2–4 hours, to allow the pear and ginger flavors to macerate into the wine and brandy.

When ready to serve, fill a rocks glass with ice (~1 cup total ice for recipe serves multiple; adjust per glass). Spoon or strain some of the macerated fruit into the glass (1–2 slices pear and a lemon round).

Pour approximately 6 oz of the sangria mixture into each serving (recipe quantities yield about 2 servings of ~6 oz each). If you prefer a lighter, effervescent drink, top each glass with about 1 oz (to taste) of club soda or sparkling water and gently stir once.

Garnish each glass with a fresh pear slice or a few thin ginger rounds. Taste and adjust sweetness with additional honey-ginger syrup if desired.